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Nutrition Facts
Serving Size 1 (200g) Recipe makes 6 servings
Calories 176
Calories from Fat 50		(28%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 225mg		9%
Potassium 349mg		9%
Total Carbohydrate 28.6g		9%
	Dietary Fiber 4.9g	19%
	Sugars 2.1g
Protein 5.1g		10%
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⁽⁵⁾ RATE IT NOW Print Recipe

By: Kitsune
Jan 13, 2006

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.

SERVES 6 -8 (change servings and units)

Ingredients

2 tablespoons olive oil
1-2 cup water or vegetable broth or chicken broth
1 large onion, chopped
3-4 garlic cloves, chopped
1 large carrot, 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) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Directions

1
In a large stew pot, heat the olive oil.
2
Add the onion and stir to coat with oil.
3
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.
4
Simmer until squash is tender, then add chopped parsley and stir.
5
Serve hot.
6
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

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Featured Reviews for This Recipe

From: Teddy's Mommy

On Mar 9, 2007

I liked this well enough, so did my boyfriend. But something seemed to be missing. I cooked it in the crock pot while I was at work, maybe that's what did it I should try it on the stovetop next time. The chipotle chile really made it good, I added 2 instead of 1 though. Thank you so much for sharing it Kitsune!

1 person found this review helpful

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From: Chef #235225

On Dec 11, 2006

My husband and I really loved this soup. The whole dried chipotle slowly cooking in with the soup gave it a subtle, mellow heat. Mixed with the sweetness of the carrots it was perfect. I definately say use the whole dried chile if you can. The ground powder wouldn't be as subtle. Also, I wanted a slightly thicker broth so I stuck my immersion blender in for a couple a seconds and it did the trick beautifully.

0 people found this review helpful

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From: Tom H.

On Nov 11, 2007

Excellent stew, very filling, too. I love anything involving squash. Before serving, I took my stick blender to the pot and pureed a bit of the soup. Not all of it, mind you, but just enough to give it a smoother texture.

2 people found this review helpful

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From: Metalkatt

On Aug 17, 2006

I added chicken to the mix just because I didn't want to fry it, and substituted black eyed peas for chickpeas. A dash of cinnamon instead of the peppers, and it came out really well! The squash isn't overly squashy, and the whole blend comes through superbly.

2 people found this review helpful

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