4 cups no-salt-added or low sodium vegetable stock
12 ounces butternut squash, chopped
10 ounces frozen, chopped spinach
1 1/2 cups no-salt-added diced tomatoes (or 4 fresh tomatoes, diced)
3/4 cup dried red lentils
1 small onion, chopped or 1 tablespoon minced dry onion
2 teaspoons grated ginger, or more to taste
1 teaspoon ground cumin
1 1/2 cups cooked white beans or 1 (15 ounce) can, no-salt-added or low sodium white beans, drained