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–+ servings
Black Bean Butternut Squash Stew

Hearty Black Bean Butternut Squash Stew for Cozy Nights

A comforting Black Bean Butternut Squash Stew that is vegan and gluten-free, perfect for cozy nights.
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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 vegetable oil.
  • 1 Onion Yellow or red onions work best.
  • 1 Red Bell Pepper Can swap for a green pepper.
  • 3 cloves Garlic Fresh minced garlic is preferred.
  • 2 Green Onions Replace with regular onion if needed.
For the Main Ingredients
  • 4 cups Butternut Squash Can substitute with sweet potatoes or pumpkin.
  • 2 cans Black Beans Canned beans are convenient.
For Seasoning
  • 1 teaspoon Italian Seasoning Can substitute with dried oregano and basil.
  • 1 teaspoon Thyme Use dried thyme if fresh is not available.
  • ½ teaspoon Cayenne Pepper Adjust to taste.
  • ½ teaspoon Allspice Optional ingredient.
For Creaminess
  • 1 can Coconut Milk Full-fat is best.
  • 2 cups Vegetable Broth Use low-sodium broth.
  • 1 cube Vegan Bouillon Can replace with seasoning salt.
For the Greens
  • 2 cups Collard Greens or Spinach Kale is a great alternative.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of coconut oil in a large pot over medium-high heat for 1-2 minutes.
  2. Add 1 chopped onion and 1 diced red bell pepper; sauté for about 3 minutes until soft.
  3. Stir in 3 cloves of minced garlic and 2 chopped green onions; cook for 1 minute.
  4. Add 4 cups of cubed butternut squash and 2 cans of drained black beans to the pot.
  5. Sprinkle in 1 teaspoon of Italian seasoning and 1 teaspoon of thyme; stir well.
  6. Pour in 1 can of coconut milk and 2 cups of vegetable broth; add 1 vegan bouillon cube, ½ teaspoon of cayenne pepper, and ½ teaspoon of allspice.
  7. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
  8. After 20 minutes, stir in 2 cups of chopped collard greens or spinach; cook for 4 more minutes.
  9. Ladle the stew into bowls and serve.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2500IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

This dish is perfect for a warm and comforting meal during chilly nights.

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