Vegetable Stew With Squash Purée

Ingredients

• 3 cups water
• 2 vegetable bouillon cubes (low sodium)
• 2 cups white potatoes, cut into 2-inch strips
• 2 cups carrots, sliced
• 2 cups summer squash, cut into 1-inch chunks
• 1 3/4 cups sweet corn, rinsed and drained (or 2 ears fresh corn)
• 1 teaspoon thyme
• 2 garlic cloves, minced
• 1 green onion stalk, chopped
• 1 small green chili pepper, chopped
• 1 cup onion, coarsely chopped
• tomatoes, diced

Method

1. 1 Bring water and bouillon to a boil in a large pot. Add potatoes and carrots; simmer for 5 minutes.
2. 2 Add remaining ingredients except tomatoes. Cook over medium heat for 15 minutes.
3. 3 Remove 4 chunks of squash and purée in a blender. Return purée to the pot and cook for 10 minutes.
4. 4 Add diced tomatoes and cook for 5 minutes. Remove from heat and let sit for 10 minutes to thicken.