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Categories:
crimini mushrooms olive oil onion garlic soy sauce vegetable broth butternut squash peppers red bell pepper red cranberry juice tomatoes sage salt ground black pepper balsamic vinegar salt
Viewed: 50 - Published at: 4 years agoIngredients
- 8 ounces crimini mushrooms, chunked
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 3 cups vegetable broth (or water)
- 2 cups butternut squash, in 1/2" cubes
- 2 poblano peppers, stemmed, seeded and chopped
- 1 red bell pepper, stemmed, seeded and chopped
- 1/2 pickled red jalapeno (from a jar or can)
- 1/2 cup sweetened cranberry juice
- 1 28- ounces can diced tomatoes (don't drain)
- 1 teaspoon dried sage
- salt to taste
- 2 teaspoons ground black pepper
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon seasoned salt
Method
- Saute the mushrooms in heated olive oil until they become brown and crisp.
- Add the onion and cook until it starts to soften. Stir in the garlic for an additional minute of cooking.
- Add soy sauce, broth, squash, bell, jalapeno and poblano peppers, cranberry juice, tomatoes, and sage, with salt and black pepper. Stir. Bring to a boil, then reduce heat. Cook over medium ehat for 30-40 minutes until the squash is tender.
- Season with balsamic vinegar and seasoned salt. Serve hot.
