Give me a "One Pot Wonder" any day of the week and I'm a happy cook! I love a meal that offers all the nutrients I need in one plate, or bowl as the case may be. This butternut squash and black bean stew fits the bill. And bonus - it freezes really well, so make a double portion and save some for later!
I believe it's imperative to give credit where due and have searched everywhere for the source of this recipe. Unfortunately I've come up empty handed and have concluded that I created the recipe based on a number of inspiration sources, which I often do. If I find the source at a later date, I will update this post.
INGREDIENTS
2 cups onion, chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
4 green onions, chopped
4 cups butternut squash, skin removed, cut into 1/2" cubes
4 cups (or 3 cans) black beans, drained and rinsed
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
4 cups veggie broth
2.5 cups coconut milk
1/4 teaspoon cayenne pepper
2 cups baby spinach
1/2 cup jasmine or basmati rice
salt and pepper to taste
INSTRUCTIONS
Heat oil in a large pot over medium heat. Add onion and bell pepper; cook until soft, about 3 minutes. Stir in garlic and green onions; cook 1 minute. Add remaining ingredients except spinach. Bring to a boil, then cover and reduce to a simmer for 20 minutes. Add spinach and cook for 4 minutes. Remove bay leaves. Serve as-is or use an immersion blender for a portion or the entire soup, if you prefer. I like to blend just a small portion to create a thicker sauce but retain the bean and veggie chunks.
NOTES: I like to double this recipe so I can freeze a bunch. I've found that doubling the recipe actually makes it a bit easier with regards to ingredient portions because a whole butternut squash is often around 8 cups! I use 3 cans of coconut milk.
In case you need it, these instructions by Gimme Some Oven on how to peel and cut a butternut squash are very good!
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