Delicata Squash And Pinto Stew

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 celery rib, diced
• 1 delicata squash, peeled, seeded and diced
• 1 large green pepper, seeded and diced
• 3 cloves of garlic, minced
• 1/2 cup white wine (optional)
• 1 1/2 cups dried pinto beans, cooked
• 6 cups vegetable stock
• 1 1/2 tablespoons ground cumin
• 1 to 2 teaspoons red pepper flakes
• 2 teaspoons Mexican oregano
• salt and pepper to taste

1. In a large soup pot over medium heat, add olive oil. Add onions and celery and cook until onions are soft and lightly browned, about 6 minutes. Add squash and pepper and cook another five minutes. Add garlic in the last minute. Deglaze pan with white wine and allow liquid to reduce for about two minutes. Add cooked pinto beans, stir well, then add enough vegetable stock to just cover all the vegetables. Bring liquid to a boil, then add spices. Reduce heat to low, cover pot, and simmer until fragrant and slightly thickened, at least 20 minutes. Season with salt and pepper and serve with warmed tortillas on the side.
2. Optional step: Using an immersion blender, puree the soup for about a minute - so that there are still lots of diced vegetables but the liquid thickens.

olive oil, yellow onion, celery, green pepper, garlic, white wine, pinto beans, vegetable stock, ground cumin, red pepper, oregano, salt

Taken from food52.com/recipes/15017-delicata-squash-and-pinto-stew (may not work)