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–+ servings
Black Bean Butternut Squash Stew

Cozy Black Bean Butternut Squash Stew for Heartwarming Meals

This Black Bean Butternut Squash Stew is a hearty, vegan dish that perfectly combines creamy squash and rich black beans, ideal for comfort meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Can substitute with olive oil or any neutral oil.
  • 1 medium Onion (chopped) Shallots can be used as an alternative.
  • 1 medium Red Bell Pepper (diced) Green bell pepper can be used for a more bitter flavor.
  • 3 cloves Garlic (minced) Fresh garlic is preferred, but garlic powder can be used.
For the Stew
  • 2 cups Butternut Squash (peeled, cut into 1/2 inch cubes) Can substitute with sweet potatoes or pumpkin.
  • 15 ounces Canned Black Beans Rinse and drain before using.
  • 1/2 teaspoon Italian Seasoning Dried herbs like oregano or basil can be used if needed.
  • 2 sprigs Fresh Thyme Dried thyme can be substituted, but reduce the quantity.
  • 1 cup Coconut Milk Use vegetable broth for a lighter option.
  • 1 cup Vegetable Broth Chicken broth can be used for a non-vegan version.
  • 1 cube Vegan Bouillon Use additional vegetable broth if unavailable.
For Extra Flavor
  • 1 cup Collard Greens (chopped, optional) Substitute with spinach or kale for a different twist.
  • 1/4 teaspoon Cayenne Pepper Adjust based on spice preference.
  • pinch Allspice (optional) Offers warmth and depth to the flavors.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of coconut oil over medium-high heat until melted and shimmering.
  2. Add 1 medium chopped onion and 1 diced red bell pepper. Sauté for about 3 minutes until the onion turns translucent.
  3. Incorporate 3 minced garlic cloves and 2 chopped green onions. Cook for another minute while stirring constantly.
  4. Stir in 2 cups of butternut squash and 15 ounces of rinsed black beans. Sprinkle in Italian seasoning and thyme. Combine gently.
  5. Pour in 1 cup each of coconut milk and vegetable broth, and add the bouillon, cayenne pepper, and allspice. Stir well.
  6. Increase heat to bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  7. After 20 minutes, uncover and stir in 1 cup of collard greens. Cook for an additional 4 minutes.
  8. Once the greens are tender, serve the stew hot in bowls, possibly alongside brown rice or quinoa.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

If you prefer a thicker stew, reduce the amount of vegetable broth or let it simmer longer after adding the greens.

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