Vegetable Stew

• 2 poblano peppers
• 1 onion, chopped
• 2 teaspoons olive oil
• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 2 garlic cloves, minced
• 1 (16-ounce) package frozen butter peas
• 3 (14 1/2-ounce) cans reduced-sodium, fat-free chicken broth
• 1 1/2 teaspoons grated fresh ginger
• 1/4 teaspoon ground red pepper
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cilantro

1. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a zip-top plastic bag; seal bag, and let peppers stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers, and set aside.
3. Saute onion in hot oil in a Dutch oven over medium-high heat until tender. Add squash and garlic; cook, stirring often, 15 minutes or until squash begins to soften.
4. Process half of squash mixture in a food processor or blender until smooth, stopping to scrape down sides. Return to Dutch oven.
5. Add chopped pepper, peas, and next 5 ingredients; cook over medium heat 15 minutes or until squash is tender. Stir in cilantro; remove from heat.

peppers, onion, olive oil, butternut squash, garlic, butter peas, chicken broth, ginger, ground red pepper, tomatoes, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/vegetable-stew-0 (may not work)