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
*If you don't have an immersion blender and want to use a regular blender or food processor instead, allow the stew to cool for 15-20 min before pureeing it.