Butternut Squash White Bean Kale Stew
Warm up for game time with this butternut squash white bean kale stew!
Servings: 6
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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.
Recipe 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.
YOUR NOTES
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.