Comforting Black Bean Butternut Squash Stew for Cozy Nights

This Black Bean Butternut Squash Stew is a cozy, hearty dish perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Plant-Based, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Coconut Oil Enhances flavor and adds healthy fats; substitute with olive oil for a different taste profile.
1 medium Onion Adds sweetness and aromatic base; use shallots as a milder alternative.
1 piece Red Bell Pepper Provides sweetness and vibrant color; substitute with any bell pepper or omit for simplicity.
3 cloves Garlic Adds depth of flavor; fresh garlic is recommended, but garlic powder can work in a pinch.

For the Stew

4 cups Butternut Squash Offers sweetness and hearty texture; can be swapped with sweet potatoes if preferred.
2 cups Black Beans A source of protein and fiber; canned black beans are convenient, while dried beans require soaking and cooking beforehand.
1 tablespoon Italian Seasoning Adds a herby flavor profile; can be replaced with mixed herbs or individual dried herbs like oregano or basil.
1 teaspoon Thyme Provides an earthy essence; substitutable with rosemary for a different flavor twist.
1 can Coconut Milk Brings creaminess to the stew; can be swapped with almond milk for a lighter dish.
3 cups Vegetable Broth Creates a flavorful base; using broth enhances taste compared to water.
1 cube Vegan Bouillon Adds umami flavor; can be omitted if using a rich vegetable broth.

For the Greens and Spice

2 cups Collard Greens A nutritious addition for added greens; spinach or kale work well as alternatives.
1 teaspoon Cayenne Pepper Adds a kick of heat; adjust to taste or replace with paprika for a milder option.
1 teaspoon Allspice Contributes warmth and complexity; optional but enhances the overall depth of the stew.

Equipment

large pot

Method

Step-by-Step Instructions

Heat the Base: In a large pot, heat 2 tablespoons of coconut oil over medium-high heat. Allow the oil to melt and shimmer, indicating it’s hot enough. Once ready, add the diced medium onion and chopped red bell pepper, then sauté for about 3 minutes, stirring occasionally, until the onion turns translucent and the peppers soften.
Aromatics in Action: Next, stir in 3 minced garlic cloves and chopped green onions, cooking for an additional minute. You'll know it’s time to move to the next step when the garlic becomes fragrant, filling your kitchen with a delightful aroma.
Add the Veggies: Incorporate 4 cups of diced butternut squash and 2 cups of rinsed black beans into the pot. Sprinkle in the Italian seasoning and thyme, then stir well to combine all the ingredients.
Pour the Liquids: Pour in 1 can of coconut milk and 3 cups of vegetable broth, then add a vegan bouillon cube, a dash of cayenne pepper, and a pinch of allspice. Bring the mixture to a gentle boil while stirring occasionally.
Simmer to Perfection: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 20 minutes, allowing the flavors to meld and the butternut squash to become tender.
Greens for Nutrients: After the squash is tender, stir in 2 cups of chopped collard greens. Cook for an additional 4 minutes, uncovered, until the greens are wilted and vibrant.
Serve and Savor: Ladle the hearty Black Bean Butternut Squash Stew into bowls, serving it over a bed of brown rice or quinoa, if desired. Feel free to garnish with avocado slices for added creaminess.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

For best texture, consider omitting the coconut milk before freezing and adding it during reheating. Experiment with add-ins like cooked millet or chopped tomatoes to switch up your stew.

Tried this recipe?

Let us know how it was!