Spicy Mexican Squash Stew

Spicy Mexican Squash Stew

1 1/2 T olive oil
2 C chopped onions
6 cloves minced garlic
1/2 t salt
1 butternut squash
1/2 small jalapeno
1/2 t cinnamon (I put in a little more, closer to a t)
2 t ground cumin
1/4 C brown sugar
3 C vegetable stock or broth
2 C chopped fresh tomatoes
2 C chopped red, yellow or orange bell peppers
2 C frozen sweet white corn
salt and black pepper to taste
sour cream and grated cheese for serving

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover and cook on medium heat for about 10 minutes.  Stirring often, until the onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes (if it's 5 Cor more, you made need to add more stock). Add squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5-10 minutes.  Add the tomatoes and bell peppers.  Cook for 10-15 minutes or until all of the vegetables are tender.  Stir in the corn and return to a simmer.  Salt and pepper to taste.

Serve each bowl topped with a dollop of sour cream and cheese if desired!

***My awesome friend Higgy gave me this recipe from a Vegetarian restaurant, but I changed it up a bit!