Skip to Content

Butternut Squash White Bean Kale Stew

As an Amazon Associate I earn from qualifying purchases

Jump to Recipe | Save Recipe

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?!

Butternut Squash White Bean Kale Stew

Warm up for game time with this butternut squash white bean kale stew! 
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Julie Chiou
Save Rate Print

Ingredients 

  • 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)
  • ½ 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

Instructions

  • 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.

Notes

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

Serving: 1 serving | Calories: 265 kcal | Carbohydrates: 46 g | Protein: 13 g | Fat: 6 g | Fiber: 13 g | Sugar: 8 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Soup
Cuisine: American
Keyword: soup, soup recipe

There is an affiliate link in this post.

Recipe Rating




Natasha

Tuesday 12th of February 2019

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

Wednesday 13th of February 2019

So glad you enjoyed this!

Lisa C

Monday 3rd of September 2018

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

Tuesday 4th of September 2018

1 cup!

TappinTamara

Monday 12th of March 2018

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

Tuesday 13th of March 2018

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

Roger Nehring

Wednesday 3rd of February 2016

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.

Kelli

Thursday 14th of January 2016

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

Thursday 14th of January 2016

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!