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[seestorcoo]

I made this up last night and it turned out very good so I'm posting my pseudorecipe here.

Nuke one butternut squash until done (mine took 20 minutes).  Remember to poke holes in it first.

Cut up 2 sweet potatoes into chunks.

Saute 1 leek and some garlic in vegie broth in the bottom of a soup pan while the squash is cooking.

Cut 6 slices of smoky tempeh into little bits and throw in with the sauteeing vegies.

Add some chipotle powder - not much at first - you will adjust to taste as you go.

Throw in the sweet potatoes and add enough broth to cover.  Cook.   

Deseed the squash and spoon out the flesh and throw the squash flesh into the soup when its done.

Taste and add more chipotle if you want.  Also, Mrs. Dash - the Mrs. Dash really improved it and brought the tastes together.

Cook until sweet potatoes soft.  Spoon them out with a slotted spoon into a separate container and squish them until they are mashed sweet potatoes and put them back in the soup.  Add water til you get the consistency of stew you want - I think I ended up with two cups of water in it.

Add some greens - however many you want.  I used the southern greens from Trader Joes.

After the greens cook enough to not be bitter, try a taste test.  Adjust the seasonings as you want.


This was thick and hearty and just made us want to go back for more and more.  It was spicy without being "hot".   I served broccoli as a side dish - the stew was thick and hearty enough not to need an additional starch to feel like a meal.

[toadfood]

That sounds yummy!