Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even ½ inch cubes. Set a large 7-8 quart saucepan over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Saute for 5 minute to soften. Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 tsp. Of salt, but save the cilantro for later. Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer for another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.
Ingredients
Directions
Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even ½ inch cubes. Set a large 7-8 quart saucepan over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Saute for 5 minute to soften. Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 tsp. Of salt, but save the cilantro for later. Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer for another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.