Go Back
–+ servings
Black Bean Butternut Squash Stew

Soul-Warming Black Bean Butternut Squash Stew Perfect for Cozy Nights

This hearty vegan Black Bean Butternut Squash Stew is a comforting, nourishing meal perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Coconut Oil Can substitute with olive oil.
  • 1 medium Onion Use yellow or white onion; shallots can be a lighter alternative.
  • 1 medium Red Bell Pepper Green bell pepper works as a substitute.
  • 2 cloves Garlic Freshly minced is best.
For the Vegetables
  • 4 cups Butternut Squash Peeled and cubed; can substitute with sweet potatoes or carrots.
  • 2 cans Black Beans Rinsed; can use soaked and cooked dried beans.
  • 1 bunch Green Onions Can substitute with chives.
  • 2 cups Collard Greens Optional; can substitute with kale or spinach.
For Seasoning
  • 1 tablespoon Italian Seasoning Mix oregano, basil, and thyme if unavailable.
  • 2 sprigs Thyme Use dried thyme as a substitute at a 1:3 ratio.
  • 1/2 teaspoon Cayenne Pepper Omit for a milder stew.
  • 1/4 teaspoon Allspice Optional; a pinch of nutmeg can substitute.
For the Liquid Gold
  • 1 can Coconut Milk Can substitute with almond milk.
  • 3 cups Vegetable Broth Homemade enhances flavor significantly.
  • 1 cube Vegan Bouillon Skip if using a seasoned broth.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Once melted, add 1 diced onion and 1 diced red bell pepper. Sauté for about 3 minutes until softened and fragrant. Stir in 2 minced garlic cloves and chopped green onions, cooking for an additional minute until fragrant.
  2. Add 4 cups of peeled and cubed butternut squash and 2 cans of rinsed black beans to the pot. Sprinkle in 1 tablespoon of Italian seasoning and 2 sprigs of fresh thyme, stirring well to coat the vegetables.
  3. Pour in 1 can of coconut milk and 3 cups of vegetable broth. Add 1 vegan bouillon cube, 1/2 teaspoon of cayenne pepper, and optional 1/4 teaspoon of allspice. Stir together and bring to a rolling boil.
  4. Reduce the heat to low and let the stew simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking.
  5. If desired, stir in 2 cups of chopped collard greens during the last 4 minutes of cooking to wilt into the stew.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 850mgFiber: 12gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This stew tastes even better the next day after the flavors meld. Adjust thickness by simmering longer or blending part of the stew for a creamy texture. Garnish with fresh herbs, avocado, or lime juice before serving.

Tried this recipe?

Let us know how it was!