Butternut Squash White Bean Kale Stew

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    Warm up for game time with this butternut squash white bean kale stew! This recipe is full of hearty veggies! Can we say touchdown?! #MeatlessMondayNight #ad

    This is a sponsored recipe post with Silk. Thank you for supporting brands I carefully curate for this blog so I can continue to bring you delicious recipes on this website.

    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.

    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!

    Warm up for game time with this dairy-free and meatless butternut squash white bean kale stew! This recipe is full of hearty veggies! Can we say touchdown?! #MeatlessMondayNight #ad #dairyfree

    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!

    Warm up for game time with this dairy-free and meatless butternut squash white bean kale stew! This recipe is full of hearty veggies! Can we say touchdown?! #MeatlessMondayNight #ad #dairyfree

    Be sure to check out www.silk.com/sidelinemeat for more recipe inspiration and a chance to enter a giveaway!

    Warm up for game time with this dairy-free and meatless butternut squash white bean kale stew! This recipe is full of hearty veggies! Can we say touchdown?! #MeatlessMondayNight #ad #dairyfree

    Warm up for game time with this dairy-free and meatless butternut squash white bean kale stew! This recipe is full of hearty veggies! Can we say touchdown?!
    5 from 1 vote

    Butternut Squash White Bean Kale Stew

    Warm up for game time with this butternut squash white bean kale stew! 
    Prep Time: 20 mins
    Cook Time: 45 mins
    Total Time: 1 hr 5 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
    Calories: 265kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 3 cups butternut squash, diced into 1-inch cubes
    • 1 cup 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)
    • 1/2 cup Silk Cashewmilk
    • 3 cups vegetable broth
    • 2: 15 ounce cans of cannelloni beans, drained and rinsed
    • Salt and pepper, to taste
    • 3 cups 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.


    If you do not have an immersion blender, you can carefully add some of the mixture to a blender and blend it up and pour it back into the stew.
    Nutrition Facts
    Butternut Squash White Bean Kale Stew
    Amount Per Serving (1 serving)
    Calories 265 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Carbohydrates 46g15%
    Fiber 13g52%
    Sugar 8g9%
    Protein 13g26%
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition facts are an estimate and not guaranteed to be accurate.

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    Recipe Rating


  • I love a good hearty stew!! I can just smell this cooking right now. I must add this to the menu this week.

  • Sreerupa says:

    whst would be a good sub for the cashew milk (in case of a nut allergy)?

    • Julie says:

      Silk has coconut milk that you can sub in!

      • Chelsea says:

        What about almond milk would that be a good substitute? Since I already have some!

        • Julie says:

          Yes, that’d be fine too!

  • Maria says:

    This looks so hearty and delicious! I’m ready for Fall!

  • Alli says:

    This looks so good! Did you use 1 can of white beans?

    • Julie says:

      Omg can’t believe I forgot to put that in! I just added it…2 cans! :)

  • Gaby Dalkin says:

    yum!!! this is perfect for Sunday night in lounging once the temp starts to drop! LOVE it!

  • Heather Christo says:

    this is awesome and I love that you used non-dairy milk :)

  • Sarah | Broma Bakery says:

    You know when you see recipes and their flavors remind you of someone? This is totally my grandmother. She is northern Italian and loves those earthy, hearty flavors. It looks perfect for fall!

    • Julie says:

      Aww <3 <3

  • Tracy | Pale Yellow says:

    I love cashewmilk, it’s the best in cereal and coffee! This recipe looks perfect for simple fall meals.

  • Kathryn says:

    Made this today, with ingredients I had on hand. Had to omit the zucchini and kale, sadly, but fam loved the soup. Sharing it tomorrow as my Recipe of the Day. Thanks so much! Looking forward to leftovers.

  • June says:

    Looks so delicious! Can I substitute cashew milk with coconut milk or regular milk?

    • Julie says:

      I’d substitute with regular milk! If it’s coconut milk, make sure it is not from the can but the more liquid coconut milk (like the coconut milk beverage).

  • Kelli says:

    I just made this for dinner tonight & it came out amazing! I threw it in my crockpot to keep it warm until dinner time. Used Almond milk because I didn’t have ay Cashew mild For future reference – Does this freeze well?

    • Julie says:

      It should be okay, might be a tad watery because I know butternut squash when defrosted can be mushy but honestly, it’s a stew so it’s probably okay :) glad you enjoyed this!

  • Roger Nehring says:

    I just made this, eating it now. Delicious and a thumb’s up from my wife. I did not use any milk, nor did I smush any veggies, but I added two cups of broth. It is not too soupy and we love it.

  • TappinTamara says:

    This is my second time making this soup in the last two or three weeks. It is fabulous! I’ve added a little more water or broth just to make it go farther and it is still very flavorful. I also used herbes de Provence instead of fresh rosemary and thyme (not in season where I live yet) and haven’t added zucchini but will look forward to making it in the summer when I can get it fresh out of the garden. Thanks for a wonderful recipe!

    • Julie says:

      Thank you for the feedback! So happy to hear this!

  • Lisa C says:

    I am really looking forward to making this! I’m super careful with my portion control, roughly how much is one serving e.g., 1 cup, 1/2 cup? Thanks!

    • Julie says:

      1 cup!

  • Natasha says:

    Loved this recipe!! So warm and satisfying in the colder months. I used dried herbs, a whole butternut squash (probably about 5 cups), and great northern beans, but otherwise followed the recipe as written. Will definitely make this again. Thanks for the great recipe!

    • Julie Wampler says:

      So glad you enjoyed this!

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