1 butternut or other winter squash, peeled, seeded, and cubed (about 6 cups)
4 cups cremini or button mushrooms, quartered or sliced thick
1 red bell pepper, diced
1 cups corn kernels, fresh or frozen
1 can kidney beans, drained
1 tablespoons cider vinegar (don't skip this)
salt and pepper to taste
oil for frying
5 cups water or stock (I used 2 cubes of vegetable boullion)
1 tablespoon cornmeal to thicken
Fry the onions and garlic in the olive oil until the onions are translucent.
Then add the dill and thyme and cook 2 more minutes, stirring constantly.
Add the squash, bell pepper, and mushrooms. Add ~5 cups water or stock.
Bring to a boil, then reduce heat and simmer until the squash is soft
Add the beans and corn. Return to a boil and simmer. Add the cornmeal
to thicken the stew. Add the cider vinegar-it brings out the other flavors
and is essential. (Try tasting the soup before and after for an illustration!)