 | | Directions |
- Peel and seed squash and cut into bite sized pieces.
- In a large pot, combine squash, onion, garlic, peppers, chicken, broth, water, lime juice, chili powder, cumin, ground pepper and hot pepper sauce.
- Bring to a boil, reduce heat and simmer covered for 15 minutes or until squash is tender.
- Meanwhile, in a small saucepan, melt the butter.
- Add the flour to the butter and cook, stirring over low to medium heat for approximately one minute.
- Slowly add 1 cup of broth from the stew and cook until the mixture thickens, shoud be a thick paste.
- Remove from heat, gradually add this mixture back into the stew, stirring continuously, until it thickens.
- Stir in cilantro and serve.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: soup pot
|  | | Ingredients | | - | | large buttercup, acorn or butternut squash |
| - | | large onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 2 bell peppers - green, red or yellow, seeded and chopped |
| - | | 1 1/2 pounds boneless, skinless, chicken breasts, cut into bite sized pieces |
| - | | (10 1/2 oz) cans chicken broth |
| - | | 1 1/2 cups water |
| - | | 1 tablespoon lime juice |
| - | | 1 tablespoon chili powder |
| - | | 1 teaspoon pepper |
| - | | 1 tablespoon ground cumin |
| - | | 1 teaspoon pepper |
| - | | tabasco sauce to taste |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1/4 cup cilantro, or more to taste |
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