Fall Butternut Squash Stew

This stew is full of seasonal fall flavors. Pair with whole wheat toast or whole wheat crackers for a complete meal. 

A bowl of butternut squash stew.
Level: Intermediate Prep: 20 minutes Yield: 4 servings
Total: 1 hours Inactive: 40 minutes  

Ingredients

  • 1 tablespoon oil 
  • 1 carrot - diced
  • ½ onion - diced
  • 1 cup butternut squash - cubed 
  • 4 cups low-sodium vegetable stock 
  • 2 bay leaves
  • 1 tablespoon thyme
  • 1 tablespoon rosemary 
  • 1 15-ounce can white beans - drained and rinsed
  • 1 cup kale - chopped 
  • ⅛ teaspoon salt 
  • ½ teaspoon pepper 

Directions

  1. Heat oil in a large soup pot. Once the oil is heated, add the carrots, onion, and butternut squash. Sauté the vegetables for 5-7 minutes or until softened.
  2. Add the vegetable stock, bay leaves, thyme, rosemary, and white beans and bring the mixture to a boil. Once boiling, reduce to medium heat and cover for 15-20 minutes.
  3. Add in the kale and recover to continue simmering for 5-10 minutes or until the kale is softened.
  4. Finish with salt and pepper to season and serve immediately.

Cook's Note

Leftovers can be frozen and reheated for future meals. 

 
This material is funded, in part, by Nevada’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity employer.
 
Extension's Healthy Aging Program 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Recipes

Learn more about the author(s)

Macy Helm
Macy Helm
Natalie Mazzullo
Natalie Mazzullo
 

Also of Interest: