- 2 whole butternut squash or pumpkin, cut in big pieces
- 1 whole onion, sliced
- 2 bell peppers, cut in big chunks
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- 3 cups chicken stock
- 4 cups water
- salt and pepper, to taste
- pinch cinnamon
Peal and cut the squash into big chunks. Put aside.
Put a big pot or dutch oven over medium fire and drizzle in some olive oil. Saute garlic, onions for 2 mins. Remove and put aside. Saute the peppers for about 5 mins or until lightly browned. Set aside.
Saute the squash for about 10 mins until is slightly browned. Add a cup of the chicken broth and two cups of water and boil for about 20-25 mins. The the squash is done when the consistency of it can easily be mashed.
Add the rest of the ingredients and add 2 more cups of chicken stock and more water depending on the consistency you prefer. Stir and season with salt and pepper and cinnamon and simmer for a few minutes.