Moroccan Vegetable Stew

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1 medium onion, chopped

1 tablespoon olive oil

1 small butternut squash, chopped (about 1 1/2 cups worth)

1 medium potatoes, peeled and chopped

3/4 cup chopped carrots

1/2 cup chopped celery

3 plum tomatoes, chopped

1 can garbanzo beans

2 teaspoons cinnamon

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

pinch of cayenne pepper

1 1/2 cups vegetable broth

2 cups water

salt and pepper to taste

2 tablespoons coconut milk

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