Recipe by Sask Girl at Heart
I found this recipe in a Chatelaine magazine and had to post it immediately after I ate it. This is excellent. The spices are incredible together. I used butternut squash and had to add a little water as it was drying out while simmering.
Top Review by Mean Bean
This is a very bold, inventive, and unique recipe. It's flavor is like nothing I've had before. A very enjoyable meal! Halfway through making this soup I wondered if I was wasting ingredients. I'm so glad I followed through with this one. Everyone really enjoyed it! Thanks S Girl!
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon allspice
- 3 garlic cloves
- 4 cups squash, coarsely chopped
- 2 yellow peppers or 2 green peppers, chopped
- 1 (19 ounce) can black beans, rinsed and drained
- 1 cup frozen corn or 1 cup frozen peas
- 1 cup fresh cilantro, chopped
- low-fat sour cream (optional)
Directions See How It's Made
- In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic.
- Bring to a boil over high heat, then stir in squash. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 minutes.
- Stir in peppers, beans and frozen corn.
- Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
- Stir in cilantro and spoon into bowls. Top with low-fat sour cream.