- ½ cup butternut squash or sweet potatoes
- ½ tablespoon olive oil
- ¾ cup chopped onions (small dice)
- ½ cup chopped celery (small dice)
- ¼ cup chopped carrots (small dice)
- ¼ tablespoon minced garlic
- 2 cups low-sodium chicken broth
- ¼ cup tablespoon kosher salt (divided)
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup trimmed green beans (1 inch pieces)
- ¼ cup low-sodium salsa
- 1 & ½ cup Great Northern Beans, canned, rinsed, and drained
- If using squash, trim the ends of the squash, peel, cut into four pieces and then remove the seeds. Cut squash (or sweet potatoes) into ½ inch cubes.
- Heat oil in a large pot over medium heat. Add onions, celery, and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Add chicken broth, coriander, cumin, thyme, pepper, squash (or sweet potatoes), and half of the ¼ teaspoon of kosher salt. Bring to a slow boil. Cover and simmer, stirring occasionally, until vegetables are tender, 30 to 45 minutes.
- Add corn, green beans, Great Northern Beans, salsa, and the remaining kosher salt. Return to a simmer and cook until the green beans are tender, about 5 more.
More About Butternut Squash
How to Select
Choose a squash heavy for its size.
How to Store
Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.
How to Prepare
Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to a canned black beans with a dash of cinnamon and cumin, mash with yams, seasoned with ginger and cinnamon, or simply cube and roast.
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