Squash, White Bean + Rosemary Stew (Vegan)
I did a poll on my Instagram a few weeks ago and SO many people said they wanted soup & stew recipes for the colder months, so here we are! I had this idea in my head because I just knew the combination of butternut squash with white beans and lots of fresh rosemary would be amazing. I was correct, and now I bring you this stew recipe!
This vegan squash, rosemary and white bean stew is hearty, cozy, flavourful and ideal for those chilly nights. It comes together in about 30 minutes and uses a handful of pantry staples that you might already have around. It includes tons of garlic & rosemary and a touch of nutritional yeast to give it a super savoury vibe, and it’s absolutely incredible finished off with a scoop of pesto (if you have it!). Of course, feel free to swap the butternut squash with another squash or sweet potatoes or whatever you have around! Tons of fresh lemon at the end is a must, though. Hope you love this!
Squash, White Bean + Rosemary Stew (Vegan)
Ingredients
1 large sweet onion, finely diced
5 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tsp Italian seasoning blend (or a blend of dried basil/oregano/parsely etc.)
½ tsp sea salt
½ large butternut squash, peeled + chopped into small cubes
1 can (about 1 ½ cups) white beans, drained + rinsed
3-4 cups vegetable broth (depending how thick or soupy you want it)
A few handfuls of chopped greens (I used kale but spinach would be great too!)
2 tbsp nutritional yeast
1 lemon
Fresh black pepper
Olive oil
Pesto, for serving
Fresh rosemary, for serving
Method
Heat your olive oil in a large pot over medium. Add the onions and garlic and cook until translucent and just starting to brown. Add the rosemary, seasoning blend and salt and stir.
To the pot, add your butternut squash and let it cook for 2-3 minutes. Add your broth and bring the mixture to a boil. Reduce to a simmer and let the squash cook for about 8-10 minutes until it’s starting to get tender (you can test with a fork). Add your white beans and simmer the stew for another 5-7 minutes. Use the back of a wooden spoon to crush the beans slightly, which will help to thicken up the stew. Stir in nutritional yeast and greens.
Once the squash is well cooked and the stew is thickened to your liking, remove from the heat and add the juice of 1 lemon. It needs to lemon to help balance out the sweetness of the squash! You can also taste and add more salt if desired.
Serve topped with fresh pepper and a scoop of pesto if desired. Sprinkle with fresh rosemary and enjoy!
Serves 4
