First, peel and cube one medium butternut squash, removing the seeds. Place in a microwave-safe dish. Cover with a lid or tent with plastic wrap, leaving a vent for steam. Steam for 6-8 minutes.
Chop the onion and peppers.
Heat the olive oil on medium heat in a stockpot while you are chopping.
Cut the meat into bite-sized pieces.
Add the chopped vegetables and meat to the oil in the stockpot.
When the onion is translucent, add the ginger and minced garlic.
Stir, then add the rest of the ingredients. Simmer together for about 20 minutes.
Serve over rice, if desired.