Winter Squash, Potato, and Bean Stew

1-2 Tbsp. olive oil

1/4 c. chopped onion

2-3 tsp. paprika (start with 2 tsp.; add more at the end to your taste)

3 c. diced (peeled) winter squash

2 c. diced potato (no need to peel)

2 c. chopped tomatoes

2 c. chicken or vegetable broth

1 can kidney beans

1/2 c. fresh or frozen corn kernels, optional

2 tsp. minced fresh oregano leaves (or 1 tsp. dried)

Salt and pepper

Shredded cheddar cheese

Saute the onion in a pot, until it begins to soften. Stir in the paprika, allowing aroma to release a few seconds. Then add pumpkin, potatoes, tomatoes, and broth. Low simmer until the pumpkin and potatoes are firm-tender, about 10 minutes, but depends on your dice size.

Add beans and corn (if using), and heat through. Season with salt and pepper. Serve topped with shredded cheese.

For a thicker variation, try mashing the stew veggies -just a little, with a fork- before serving.

Tip: Save your scooped out pumpkin to use as your serving bowl. (either raw or put in the oven for a bit to roast it slightly)

Recipe created or adapted by Liz Talley, Urban Graze

#entree #soup