1 tablespoon canola oil
1 medium yellow onion diced
1 large green or red bell pepper, seeded and diced
2 cloves garlic, minced
1/2 Scotch bonnet or 2 jalapenos, seeded and diced
8 cups vegetable stock
2 cups peeled and diced butternut squash
2 cups coarsely chopped white potatoes
1 medium turnip, peeled and diced
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon turmeric
15 oz. can red kidney beans, drained
Saute onion, bell pepper, garlic and chile for 5-7 minutes in oil.
Add stock, squash, potatoes, turnips and seasonings and cook for 45 minutes over low heat, stirring occasionally.
Stir in beans and cook about 5 minutes more.
To thicken, mash the squash and potatoes against the side of the pan with the back of a spoon.
Let soup stand about 5 minutes before serving.