(Vegetarian Friendly recipe)
4 tsp Cumin
2 cups chopped red onion
2 tsp coconut sugar
4 Tbs All purpose flour
2 Tbs Chili powder
3 minced garlic cloves
8 cups cubed (peeled) Butternut Squash (approx. 4 lbs)
4 cups water
2 15 oz. cans of drained yellow hominy
28 ozs. chicken broth
1 cup chopped red pepper
Heat stockpot at medium heat. Add 2 tsp cumin, onion and sugar, saute until onion is browned. Stir in flour, chili powder and garlic, then sauté for another minute.
Add squash, water, hominy and broth. Bring to a boil. Cover. Reduce heat. Then simmer for 20 minutes.
Uncover and simmer again until squash is very tender and stew thickens.
Finally, stir in remaining cumin and red bell pepper. Cook for 5 more minutes until pepper softens. Then serve and enjoy this mega dose of tasty health!