Vicki’s recipe for curried root vegetable soup (below) was delicious. It’s fall, now, and time to make savory, warming stews. One of my favorites is Squash and Tomato Stew, which is really half-way between a soup and a stew. It is easy as can be, an excellent way to use your home-canned tomatoes and the butternut squash from your fall garden. It’ll cure what ails you. And it smells like heaven.
2 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, smashed and chopped
1 small butternut squash, cleaned, peeled, and chopped into 1 to 1 1/2 inch cubes
3 tablespoons mild diced chile peppers (canned is fine)
1 tbsp. ground cumin
1 rounded tsp. ground cinnamon
1 15 oz can diced tomatoes
2 cups veggie broth
Saute onion in oil until transparent, 3 or 4 minutes. Add garlic, cumin, and cinnamon and stir for 30 seconds or so, until fragrant. Add peppers and squash and stir to coat with spices. Add canned tomatoes and broth. Bring to a low boil, then reduce heat and simmer for 45 minutes to an hour, until squash is very soft. Serve with hot buttery cornbread or crunchy garlic toast.