|Butternut Squash Mexican Stew||
Hot and Spicy,
Warm and Comforting . . .
1 butternut squash (most weigh 2-3 pounds each)
2 medium onions
4 to 6 garlic cloves
1-2 tsp. canola or olive oil
24 oz. of chicken broth or stock
28 oz. can of crushed tomatoes
2 14-oz. cans of canellini beans
2 15-oz. cans of white or yellow hominy
1 tbs. dried oregano
Chili powder to taste – try ½ to 1 tsp. to start
Chipotle sauce – ½ to 1 tsp. to start – add more based on the level of heat you like
Salt and pepper to taste
Prepare the squash – cut the neck away from the bulbous base. Cut off the stem end from the neck. Use a vegetable peeler to remove the skin. Cut the base in half and scoop out the seeds, then peel. Chop the squash into ¾ to 1-inch cubes.
Chop the onion and sauté in the oil in a deep stockpot heated over medium heat. Sauté until softened, slice the garlic and add to the onions. Next, add the broth/stock and crushed tomatoes. Drain and rinse the beans and hominy and add to the soup. Add the squash. Then start adding your seasonings, tasting as you add them gradually.
Simmer uncovered until the squash is soft, stirring occasionally and tasting to check seasonings as the broth reduces.
Serves 6 to 8.