Ingredients:
2 tablespoons olive oil
1 -2 cup water or 1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onions, chopped
3 -4 garlic cloves, chopped
1 large carrots, cut into 1 inch chunks
3/4 cup butternut squash, cubed ( you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) cans chickpeas, drained ( or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage ( gives an earthy flavor)
1 dried chipotle chiles ( or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped ( or 1 tablespoon dried parsley)
Directions:
In a large stew pot, heat the olive oil.
Add the onion and stir to coat with oil.
Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
Simmer until squash is tender, then add chopped parsley and stir.
Serve hot.
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
Servings: 6-8
Time preparation: 15 min.
Time total: 35 min.