Yield: 6 servings
Butternut squash corn and tomatoes
1 butternut squash (about 2 pounds) are peeled, seeds, cubed
1 can (14.5-oz) tomatoes, including juice
1 can (15 oz) whole kernel corn, drained
1 medium onion, coarsely chopped
1 clove garlic, chopped
1 green bell pepper, seeded and cut into 1-inch pieces
1 canned green chillies, roughly chopped
1/2 cup chicken (or vegetarian vegetable) broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons tomato paste
