Thanksgiving Veggie Stew

As a long-time vegetarian, I often get asked, "What do you do for Thanksgiving?" Some years we have done the whole vegan Tofurky spread, like this, our 2009 dinner:

Other years, we have eaten Indian food. As in, what Thanksgiving food would be if Columbus had actually found his way to India.

This year, I think I am going to make Three Sisters Stew in honor of all the awesome foods that the "New World" supplied...(where would we be without tomatoes, I ask you?!?)

(p.s. This soup is another good vehicle for "Magic Green Paste"!)

1 tbspn olive oil 
1 large yellow onion, chopped (~2 cups)
6 garlic cloves, minced
1 tsp. salt
1 butternut squash (peeled and cubed, ~5 cups)
1 small fresh jalapeño, minced
1/2 tsp. ground cinnamon
2 tsp. ground cumin

2 tsp. ground coriander5 cups water
2 cans undrained diced tomatoes (14.5 oz. cans)

1 can black beans, rinsed2 cups chopped red and /or green bell peppers
2 cups frozen corn kernels (10-ounce package, frozen)
salt and ground black pepper to taste

Heat oil over medium heat and add onion, garlic and salt. Saute until onions are translucent. Peel, de-seed, and cube butternut into 1/2 inch cubes. (This is the hardest part. You need a large sharp chef's knife and patience...I usually chop the top half off and do it first, because it is so much more satisfying without the seed mess, lol.)

Add jalepeno and spices to oil and saute for about two minutes, being careful not to scorch the spices. Add squash and water. Bring to a boil, and simmer for about 10 minutes. Then add tomatoes, beans, and bell pepper. I like to use the immersion blender to pulverize the tomatoes first, mostly because I think it looks prettier that way. When peppers are just tender enough (10 minutes or so), add corn and cook for 3 more minutes. Add salt and pepper to taste.

Add a dollop of Magic Green Paste or sour cream or both, and enjoy!