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It is time to embrace the fact that Fall is around the corner. It is crazy how quickly temperatures are already dipping in the morning. I woke up to the upper 40’s earlier this week. Brrrr! At least it still warms up to the low 80’s but the mornings give a preview of whats to come! Not to mention, football season is back in full swing so it’s feeling more and more like Fall with football around on Sunday’s and Monday’s.
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It is rather perfect timing for this butternut squash white bean kale stew to make its appearance on the blog today because while the weather keeps cooling down and we all start to settle in to our cold-weather nightly routines, this stew will warm you right up while you watch some Monday night football!
I love everything about this stew. It’s meatless and dairy-free and yet…it’s creamy and super hearty. How is that possible, you say? Load it up with veggies and beans and top it off with some Silk Cashewmilk. You KNOW how I feel about cashew milk. I discovered it on my paleo challenge and it’s been a staple in my kitchen ever since. I’m really surprised how well it goes into everything. I thought it’d curdle in hot coffee but it doesn’t and I totally thought I messed up making this stew when I poured it into a hot pot, but it didn’t curdle either. Woot! The cashew milk makes this stew just a bit creamier and that much more delightful! Versatile kitchen staples such as Silk Cashewmilk makes cooking dairy-free just a tad easier especially if you’re cooking for a crowd on Monday night and not everyone can have dairy or meat. This butternut squash white bean kale stew fits the bill on meatless and diary-free!
Be sure to check out www.silk.com/sidelinemeat for more recipe inspiration and a chance to enter a giveaway!
Butternut Squash White Bean Kale Stew
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups (420 g) butternut squash, diced into 1-inch cubes
- 1 cup (124 g) zucchini, diced into quarters
- 5 carrots, sliced
- 5 celery stalks, diced
- Fresh thyme off 4 sprigs of thyme leaves
- 1 tablespoon rosemary leaves, roughly chopped (this was roughly 1 sprig of rosemary for me)
- ½ cup (118 ml) cashew milk
- 3 cups (710 ml) vegetable broth
- 30 ounce (851 g) canned cannelloni beans, drained and rinsed
- Salt and pepper, to taste
- 3 cups (201 g) loosely packed tuscan kale
- In a large pot such as a dutch oven, add olive oil and heat up over medium-high heat. Once oil is hot, add onions and garlic to the oil. Cook for 2 minutes, or until fragrant and slightly softened.
- Add butternut squash, zucchini, carrots, celery, thyme, and rosemary to the pot. Continue to cook until ingredients are slightly softened, about 7-10 minutes.
- Add cashew milk, vegetable broth, and beans to pot. Season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover the pot and let simmer for 20-25 minutes, or until all the vegetables have softened and the liquid has reduced slightly.
- Carefully take an immersion blender and pulse blend it throughout the mixture to make it slight creamy and thicker. You can do this as much as you want but I like to keep a lot of my veggies still chunky for texture.
- Finally, throw in the tuscan kale, stir to incorporate and wilt.
- Serve warm. Store leftovers in an airtight container in the refrigerator.
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