Ingredients:
- 1 Tbsp Oil
- 1 Carrot, medium, diced
- 1/2 Onion, large, diced
- 1 cup Butternut squash, cubed
- 4 cups vegetable stock (low sodium)
- 2 Bay leaves
- 1 Tbsp Thyme
- 1 Tbsp Rosemary
- 1 15 oz White kidney beans, drained & rinsed
- 1 cup Kale, chopped
- 1/8 tsp Salt
- 1/2 tsp Pepper
Directions:
- Heat oil in a large soup pot. Once the oil is heated, add in the carrots, onion, and butternut squash. Sauté the vegetables for 5-7 minutes or until softened.
- Add in the vegetable stock, bay leaves, thyme, rosemary,and kidney beans and bring mixture to a boil. Once boiling, reduce to medium heat and cover for 15-20 minutes.
- Add in the kale and recover to continue simmering for 5-10minutes or until kale is softened.
- Finish with salt and pepper to season and serve immediately. Leftovers can be frozen.
Montana, C
2020,
Fall Butternut Squash Stew,
Extension, University of Nevada, Reno, Recipes