Instructions: In a large saucepan, heat oil over medium heat. Add celery, garlic and chipotle and cook 3 to 4 minutes. Add tomatoes, paprika, oregano and salt and pepper; cook over medium-low heat, stirring frequently, until mixture resembles thick pulp, about 8 minutes.

Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes. Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more.

Serve in a large bowl with brown rice or quinoa on the side, or in a baked pumpkin.

NOTES : The mildly sweet flavor and firm texture of parsnips pair well with the delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery nuance.

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