1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped
- Heat olive oil in a pot over medium heat. Sauté onion in it and cover. Cook onions for 5 minutes.
- Stir in squash, great Northern beans and lima beans. Pour chicken stock into it. Cover the lid and cook for 30-45 minutes on low heat.
- Now stir in basil and corn and cook to have desired consistency of batter, for 10 minutes.
- Sprinkle some chopped bananas over and serve.