| 1 | tb | Vegetable oil |
| 2 | c | Chopped onion |
| 2 | | Cloves garlic, minced |
| 4 | c | Chopped, peeled chayote (about 1 pound) |
| 3 | c | Cubed, peeled butternut squash ( 1/2 inch pieces) |
| 1 | c | Cubed carrot |
| 4 | c | Vegetable Stock |
| 1/3 | c | Fresh lime juice |
| 1 | tb | Minced, fresh thyme |
| 1 | tb | Grated, peeled gingerroot |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | | Fresh Scotch bonnet or habanero pepper -or- |
| 2 | | Serrano chilies, halved and seeded |
| 3 | c | Halved fresh mushrooms |
| | VEGETABLE STOCK |
| 11 | | Fresh thyme sprigs |
| 5 | c | Water |
| 4 | c | Coarsely chopped chayote (about 1 pound) |
| 1 1/2 | c | Sliced celery |
| 1 1/4 | c | Coarsely chopped onion |
| 3 | tb | Shredded coconut |
| 10 | | Black peppercorns |
| 10 | | Whole allspice |
| 8 | | Cloves garlic, halved |
| 1 | | Bay leaf |
