INGREDIENTS
1/4 cup
butter
1 large
onion
2
poblano peppers
5 cloves
garlic
1
butternut squash
3 oz
kidney beans
28 oz
canned tomatoes
3 cups
vegetable broth
13 1/2 oz
chiles
10 oz
corn
1 tbsp
ground cumin
1 tsp
oregano
1
bay leaf
1/2 cup
cilantro
1 serving
salt and pepper