1 tablespoon canola oil
1 medium yellow onion, diced
1 red or green bell pepper, seeded and diced
2-3 cloves garlic, minced
4 cups vegetable stock
3 cups peeled and diced butternut squash
2 tablespoons dried parsley
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups green lima beans (about 10 oz. frozen)
2 cups corn kernels, fresh or frozen
Saute onion, pepper and garlic in oil for 5-7 minutes.
Add stock, squash and seasonings and cook over medium heat for about 20 minutes, stirring occasionally, until squash is tender.
Add lima beans and corn and return to simmer.
Cook 10-15 minutes more, stirring occasionally.
Remove from heat and let stand for several minutes.
To thicken, mash the squash against the side of the pan with the back of a spoon.