Pueblo Squash Stew

From Eating Well
Serves 6

1 tablespoon extra virgin olive oil
1 onion, sliced
4 cloves garlic, minced
1 28-oz can diced tomatoes
2 teaspoons cumin
2 teaspoons garam masala*
1 tablespoon chili in adobo sauce, chopped
1/2 teaspoon ground turmeric
2 cups vegetable broth
5 cups peeled, cubed butternut squash
1 15-oz can pinto beans, drained, rinsed
Sea salt to taste

Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook, stirring, until softened, about 5 minutes. Add cumin, garam masala, chili, and turmeric and cook, stirring often, for about 2 minutes. Add tomatoes, broth and squash. Bring to a boil. Reduce heat to low, cover and simmer until the squash is tender, about 30 minutes. Stir in beans and cook until heated through. Stir in salt and serve.

Save extra chili in adobo sauce by chopping it up and freezing tablespoons-full in an ice cube tray. Pop into a freezer bag when hard.

*Garam masala is a blend of spices used in Indian cooking, usually including cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It’s available in the bulk spice section at Oryana.