Ingredients:

1.5lbs BUTTERNUT SQUASH, peeled, seeded, & chopped into 1/2" pieces
4 CUPS CHICKEN OR VEGETABLE BROTH
1 TBSP OLIVE OIL
1 MED SWEET or RED ONION, finely chopped
1/2 tsp SALT
4 CLOVES GARLIC, minced
1 1/2 tsp DRIED OREGANO
1 14oz CAN  DICED FIRE-ROASTED TOMATOES
2/3 CUP UNCOOKED QUINOA
3/4 CUP QUARTERED KALAMATA OLIVES
GR. BLACK PEPPER OR CAYENNE, to taste
1/4 CUP minced FRESH, FLAT-LEAF PARSLEY

BUTTERNUT SQUASH STEW

Instructions:

1. Steam squash until barely tender, approx 10 minutes. Remove half of the squash & set aside. Steam remaining squash until very tender, approx another 6-8 minutes, set aside and mash with back of fork.  

2. In a large soup pot over med-high heat, add olive oil. Add onion and a sprinkle of salt & cook, stirring occasionally until onion is starting to brown, approx 8-10 minutes.

3. Add minced garlic & oregano. Cook while stirring for a minute.

4. Add fire-roasted tomatoes, butternut squash pieces, and mashed butternut squash to pot. Stir to combine.

5. Add broth and quinoa to pot.  Stir and bring to boil and simmer until quinoa is translucent, about 15 minutes.

6. Stir in olives and pepper and continue to simmer, uncovered for approx 5 more minutes.

7. Garnish with parsley and salt.

8. Bon appetit!