4 teaspoons olive oil
2 onions, finely chopped
2 tablespoons chili powder
2 cloves garlic, minced
1 butternut squash, peeled, cut into 1-inch cubes
2 red bell peppers, seeded and chopped
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans white beans, drained
2 cups chicken broth
1 cup frozen corn kernels
3 tablespoons tomato paste
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
Heat olive oil until it
sizzles in a medium heavy saucepan; add onions and chili powder;
sauté for 10 minutes over medium heat.
Add garlic; sauté
for 2 minutes. Add squash and red bell peppers; sauté
an additional 15 minutes. Add crushed tomatoes, white beans,
chicken broth, corn, tomato paste, honey, curry, cumin and crushed
red pepper. Continue to simmer until squash is tender, 15 to
20 more minutes.
Transfer mixture to a
blender or food processor; purée until smooth. Return
to the saucepan and heat through.
