Winter Mexican Stew

• 1 tbsp extra-virgin olive oil
• 1 large sweet onion peeled and diced 
• 6 large garlic cloves peeled and minced 
• 1 1-inch piece gingerroot scraped and grated 
• 2 chili peppers such as jalapeno, serrano, scotch bonnet, or habanero, slivered
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp paprika
• 1 tsp sea salt
• 1 butternut squash peeled, seeded, and diced, about 4 cups
• 6 cups low-sodium vegetable stock
• 14 oz diced fire-roasted tomatoes including liquid
• 1 large red bell pepper seeded and diced 
• 3 to 4 collard leaves spine removed, and leaves very thinly sliced
• 3 tbsp fresh lime juice plus more to taste

GARNISH

• fresh chopped cilantro
• dairy-free yogurt
• hot sauce or crushed chilies