Butternut Squash and White Bean Stew
The harvest season is one of my favourite times of year. The changing of the leaves, the brisk air and of course, the cozy stews.
Butternut squash is an added bonus. The hearty texture gives this stew a perfect base for a creamy and decadent dish. With the white kidney beans providing fibre and protein, your appetite will be satisfied until you can get your hands on another bowl!
If you want to kick up the spice, feel free to add in a drizzle of sriracha right before serving. To boost the protein content, I have added an extra can of beans to the pot and it works well. Or you can try crumbling tofu over top of your portion. Enjoy!
Butternut Squash and White Bean Stew
Ingredients
- 1 tbsp olive oil
- 1/2 cup white onion diced
- 3 garlic cloves crushed
- 1 large butternut squash peeled and cut into 1" cubes
- 2 large carrots peeled and diced
- 3 cups vegetable broth
- 1 cup coconut milk or mushroom soup
- 1 540 ml can white kidney beans drained and rinsed
- 1 small zucchini cut into bite sized chunks
- 1 tbsp curry powder
- 1/2 tsp ground ginger
- 1 tbsp dried rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until fragrant and the onions become translucent (about 3-4 minutes).
- Add the butternut squash, carrots, vegetable stock and coconut milk to the pot, cover and increase the heat to medium-high. Bring the mixture to a low boil while stirring occasionally.
- Reduce heat to low-medium and add the remaining ingredients. Cover with the lid and allow the stew to cook for 20 minutes, or until the vegetables are tender. Stir every 5-10 minutes.
- Using an immersion blender*, blend until the stew reaches your desired texture. (I like mine half blended and half chunky).
- Season with salt and pepper (or drizzle in some sriracha for an extra kick) and enjoy! Allow any leftover stew to cool completely before storing it in the fridge or freezer.
Notes
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