Butternut Squash White Bean Kale Stew

Butternut Squash White Bean Kale Stew

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Keyword: butternut, carrots, celery, kale, Squash, zucchini
Servings: 6


  • 2 tbsp Extra virgin olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 3 cups butternut squash diced into 1-inch cubes
  • 1 cup zucchini diced into quarters
  • 5 carrots sliced
  • 5 celery stalks diced
  • 4 sprigs fresh thyme
  • 1 tbsp rosemary leaves roughly chopped
  • 1/2 cup cashewmilk
  • 3 cups vegetable broth
  • 30 oz cannelloni beans drained and rinsed (2 15oz cans)
  • salt and pepper to taste
  • 3 cups tuscan kale loosely packed


  • In a large pot such as a dutch oven, add olive oil and heat up over medium-high heat. Once oil is hot, add onions and garlic to the oil. Cook for 2 minutes, or until fragrant and slightly softened.
  • Add butternut squash, zucchini, carrots, celery, thyme, and rosemary to the pot. Continue to cook until ingredients are slightly softened, about 7-10 minutes.
  • Add cashew milk, vegetable broth, and beans to pot. Season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover the pot and let simmer for 20-25 minutes, or until all the vegetables have softened and the liquid has reduced slightly.
  • Carefully take an immersion blender and pulse blend it throughout the mixture to make it slight creamy and thicker. You can do this as much as you want but I like to keep a lot of my veggies still chunky for texture.
  • Finally, throw in the tuscan kale, stir to incorporate and wilt.
  • Serve warm. Store leftovers in an airtight container in the refrigerator.


Author of this recipe: Julie Chiou
If you do not have an immersion blender, you can carefully add some of the mixture to a blender and blend it up and pour it back into the stew.
The original recipe can be found at https://www.tablefortwoblog.com/butternut-squash-white-bean-kale-stew/
For more recipes, visit http://www.nhicenters.com/recipies/