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. 

Level: Intermediate	Prep: 20 minutes	Yield: 4 servings
Total: 1 hours	Inactive: 40 minutes

Ingredients

• 1 tablespoon oil 
• 1 carrot - diced
• 1/2 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 
• 1/8 teaspoon salt 
• 1/2 teaspoon pepper 

Directions

1. 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.
2. Add in the vegetable stock, bay leaves, thyme, rosemary, and white beans and bring mixture to a boil. Once boiling, reduce t o  medium heat and cover for 15-20 minutes.
3. Add in the kale and recover to continue simmering for 5-10 minutes or until 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.  

Published by: Extension's Healthy Aging Program, 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Newsletter - Healthy LIVING while aging! (2020-10)

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