Spiced Mexican Squash Stew

Ingredients

• 1 1/2 tablespoons olive oil or 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 green peppers, chopped
• 2 cups corn kernels (fresh or frozen)
• salt & freshly ground black pepper
• sour cream (optional)
• monterey jack cheese (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.