Roasted Butternut Squash Stew

This vegetarian roasted butternut squash stew will warm you up and keep you satisfied long after it’s gone.

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I totally stole the idea for this soup from The Kitchen here in Columbus. I went to a Wine-or-Treat event at which a “Boo Stew” was served and I kid you not I ordered two bowls because it was so stinking good. I immediately sought down its creator and pleaded for the recipe. While she hadn’t written it down, she told me how she made it while I quickly took notes. No measurements, just a list of ingredients and a general order in which they were added. So when I took to making this stew at home I tinkered with the seasonings. ingredient quantity, and liquid volume until it matched my taste bud memory of it.

This hearty and flavorful stew may be full of some unsuspecting items such as green beans and pumpkin puree but I promise the flavors all pair so incredibly well together you’re going to wish you made a double batch (and adding a bigger pot to your wish list). And while I highly suggest roasting your butternut squash, if you’re feeling lazy you could also just add it along with the liquids, cooking until tender.

Four years ago: Lavender White Chocolate Chip Cookies

Five years ago: Christmas Wreath Pizza Ring

Six years ago: Eggnog Snickerdoodle Blondies

Nine years ago: Brownie Covered Oreo Pops

ROASTED BUTTERNUT SQUASH STEW

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Yield: 8 servings Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil, divided
• 1 medium onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 (32 oz.) cartons of low sodium vegetable stock
• 2 (15 oz.) cans stewed tomatoes, chopped
• 2 cups pumpkin puree (or a 15 oz. can)
• 2 cups fresh corn kernels (or a 15 oz. can)
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can cannelini beans, drained and rinsed

Directions

1. Preheat oven to 400F. Line a baking sheet with foil, spread cubed butternut squash on pan, toss with 2 tablespoons olive oil, and spread in a single layer. Roast squash for 25-30 minutes, or until fork tender, flipping halfway through.
2. Meanwhile, in a large pot over medium heat, add the remaining olive oil. Saute onion and celery for 5 minutes or until tender. Add garlic, chili powder, cumin, salt, and pepper and cook for 1 more minute. Add stock, tomatoes, pumpkin, corn, and green beans and bring to a boil. Reduce to a simmer and cook for 30 minutes.
3. When the butternut squash is done, add to the pot along with the beans. Cook until heated through, about 5 minutes. Season to taste and serve.

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