A comforting and flavorful stew featuring butternut squash, beans, and a medley of vegetables, perfect for a cozy meal.
If using fresh butternut squash, boil it for a few minutes to make peeling easier.
Boiling the squash briefly softens the skin, making it easier to peel.
Heat olive oil in a skillet and sauté the leeks, celery, carrots, and garlic until softened.
Cook the vegetables on medium heat to bring out their natural sweetness.
Transfer the sautéed vegetables to the crock pot and add the chipotle pepper, basil, parsley, and cumin.
Mix well to ensure the spices are evenly distributed.
Add the diced tomatoes, vegetable broth, black beans, and corn to the crock pot.
Stir gently to combine all ingredients.
Cook on high for 2-4 hours until the squash is tender.
Check the squash for tenderness with a fork.
Serve the stew in bowls, squeeze lime juice over, and top with crushed tortilla chips and sour cream.
Add a sprinkle of fresh parsley for a pop of color.
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