Ingredients
2
tablespoons olive oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
small butternut squash (about 1 1/4 lb), peeled, seeded and cubed (about 3 cups)
1
can (15 oz) black soy beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
3
teaspoons ground cumin
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon crushed red pepper flakes
1
cup vegetable broth or water
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 40 minutes or until squash is tender.
