Butternut Squash and Potato Stew (makes about 6-8 servings)
Ingredients:
2 Tbl olive oil
1 large or 2 medium potatoes, cut into 1 inch cubes as well
1 large or 2 medium yellow onions, chopped
At least a 15 oz can of chopped fire roasted tomatoes
2 cloves of garlic, chopped
1 bay leaf and a few sprigs of thyme
1 ½ Tbl curry powder 4 cups of veggie or chicken broth
1 butternut squash, peeled and cut into 1 inch cubes Salt and pepper to your taste
Directions:
Warm olive oil in a soup pot over medium heat. Add onions and garlic, and cook 5 minutes, until onions are translucent. Add curry, squash, and potatoes then stir to coat the vegetables. Cook 5 minutes. Add tomatoes, bay leaf, thyme, broth, and at least two pinches of salt. Bring to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender. At this point you may puree 2-3 cups of the soup if you want a thicker consistency. Discard bay leaf and thyme branches and adjust seasoning. Add cilantro when serving.
