Recipe by Katzen
From Moosewood Daily Special - an authentic Mexican stew with pretty colours - gold, red, green, and yellow, and some heat, too! And it's vegetarian, to boot!
Top Review by JanuaryBride
Nice, fresh stew. . .not heavy as you would imagine. I did throw in some Mexican Oregano and some extra cinnamon. I also ended up adding some chicken bouillon and some Jugo Seasoning, as it was still a little too bland. I topped mine off with Queso Fresco, cilantro and a dollop of sour cream, all of which were great accents. UPDATE: This soup was even better the second time around (made it at lunch time, put it in the fridge and then served it for dinner); the squash soaked up some of the great flavors. THANKS! Made for ZWT5 for my teammate, Katzen.
- 1 1⁄2 tablespoons olive oil or 1 1⁄2 tablespoons vegetable oil
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 butternut squash, halved
- 1⁄2 jalapeno, fresh, minced
- 1⁄2 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 3 cups water
- 2 cups tomatoes, chopped
- 2 cups red peppers or 2 cups green peppers, chopped
- 2 cups corn kernels (fresh or frozen)
- salt & freshly ground black pepper
- sour cream (optional)
- monterey jack cheese (optional)
Directions See How It's Made
- Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
- Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
- Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.