Butter nut squash or sweet potato?  Which to use?  With this recipe, either is fine.  It some times comes down to what I have on hand and need to use. This soup is delightfully warm, colorful and flavorful–perfect for a crisp day. If you want the soup richer, use organic beef broth instead of chicken or vegetable broth. If you like things a little spicier, add in a little hot pepper.   Serve with warm corn bread or over your favorite hot grain like rice, barley or quinoa.

Autumn Vegetable Stew
Print Recipe
Servings Prep Time
4-6 20 min
Cook Time
30 min
Servings Prep Time
4-6 20 min
Cook Time
30 min
Autumn Vegetable Stew
Print Recipe
Servings Prep Time
4-6 20 min
Cook Time
30 min
Servings Prep Time
4-6 20 min
Cook Time
30 min
Ingredients
Servings:
Instructions
  1. In large pot, melt butter or heat oil. Sauté onions and peppers until just tender. Add in broth, squash, corn and carrots. Cook until squash is soft, about 45 minutes. Adjust the seasonings to your tastes. Serve with scoop of cooked whole grain like rice or barley or with hot corn bread.
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