1 large butternut squash, about 4 cups, cut into 1/2-inch cubes
2 tablespoons of olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 red bell pepper, seeded and diced in larger pieces
1 (14.5 ounce) can of fire-roasted diced tomatoes, with liquid
2 1/2 cups (about 1 1/2 14.5 ounce cans) of pinto beans, drained and rinsed
2 cups of corn kernels (from 2 large ears of corn, or frozen)
1 (4-ounce) can of chopped mild green chilies
6 cups of low sodium vegetable stock
1 1/2 teaspoons of ground coriander
2 teaspoons of chili powder
2 1/2 teaspoons of ground cumin
dash of cinnamon (only a touch!)
1 Tablespoon of fresh oregano, chopped (or 1 teaspoon dried oregano)
1/2 teaspoon of salt, or more to taste
1/2 teaspoon of freshly ground black pepper, or to taste
1/4 cup of minced fresh parsley, chopped
Preheat the oven to 375 degrees F.
Heat oil in a large pot and add the onions to sauté over medium heat until translucent, about 4-5 minutes.
Add garlic and butternut squash and continue to sauté for another couple minutes.
Add all of the remaining ingredients (except for the parsley), and bring to a boil.
Drop the heat to low and let simmer, covered, until all of the vegetables are tender, about 30 minutes.
Taste to check seasonings and add more salt or spices, if desired.
If time allows, let soup simmer for another 30-40 minutes; the flavors will be better developed. But, if you are in a hurry, once the vegetables are cooked through it is ready to eat.
Just before serving, stir in the parsley.
If more broth is desired, you can add more vegetable stock or water; however this soup is typically prepared as a stew, so less broth is used (only about 1 cup for the whole dish).
Serve and garnish with more parsley, if desired.