Ingredients
- 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
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