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Black Bean Butternut Squash Stew

Hearty Black Bean Butternut Squash Stew for Cozy Nights

Enjoy a warming bowl of Black Bean Butternut Squash Stew, packed with nutrients and vegan-friendly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons coconut oil substitute with olive oil for a different taste
  • 1 medium onion use shallot for a milder option
  • 1 medium red bell pepper green bell pepper can be substituted
  • 2 cloves garlic fresh garlic preferred
For the Stew
  • 3 cups butternut squash cubed; sweet potatoes can be used as a swap
  • 1 can black beans rinsed if canned
  • 2 teaspoons Italian seasoning fresh herbs elevate taste
  • 1 teaspoon thyme oregano can be substituted
  • 1 can coconut milk almond milk is a lighter alternative
  • 2 cups vegetable broth chicken broth can be used for non-vegan
  • 1 teaspoon vegan bouillon skip if broth is flavorful enough
For Additional Flavor and Texture
  • 1 bunch green onions sliced; chives are an alternative
  • 2 cups collard greens optional; can use kale or spinach
  • 1/4 teaspoon cayenne pepper adjust according to spice preference
  • 1/4 teaspoon allspice optional; nutmeg as substitute

Equipment

  • Large Pot

Method
 

  1. Heat 2 tablespoons of coconut oil in a large pot over medium-high heat for about 1-2 minutes until shimmering.
  2. Add 1 chopped onion and 1 diced red bell pepper. Sauté for 3-4 minutes until the onion becomes translucent.
  3. Incorporate 2 minced garlic cloves and sliced green onions. Stir for 1 minute until garlic is fragrant.
  4. Add 3 cups of cubed butternut squash and 1 can of rinsed black beans. Cook for 2 minutes.
  5. Sprinkle in 2 teaspoons of Italian seasoning and 1 teaspoon of dried thyme. Stir well for 30 seconds.
  6. Pour in 1 can of coconut milk, 2 cups of vegetable broth, 1 teaspoon of vegan bouillon, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon allspice. Bring to a boil.
  7. Reduce heat to low, cover pot, and simmer for about 20 minutes until butternut squash is tender.
  8. Stir in 2 cups of collard greens and cook for an additional 4 minutes until wilted.
  9. Serve hot over brown rice or quinoa, optionally topping with avocado slices.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Consider roasting the butternut squash before adding for enhanced sweetness. Always rinse canned black beans to reduce sodium content. Adjust cayenne pepper to taste. If freezing, omit coconut milk and stir in when reheating.

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