* Bell pepper should be seeded and cut into 2 X 1/4 inch strips.
** Chiles should be either poblano or Anaheim and should be seeded.
*** Use either Hubbard or Acorn squash, about 1/2 pound.
Cook and stir onion and garlic in oil in a 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender.