Acorn Squash and White Bean Stew

close up of Vegan Acorn Squash stew in a white bowl

5 from 2 votes

Acorn Squash and White Bean Stew

This Vegan Acorn Squash and White Bean Stew is a quick, simple, vegetarian soup filled with squash, white beans and kale. This is the perfect one pot dinner for Autumn and Winter.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 88kcal

Author: Megan Calipari

Cost: $5

Equipment

1 4-5 Quart Dutch Oven or Large Pot
1 Wooden Spoon
1 Cutting Board
1 Chefs Knife

Ingredients

2 tablespoon Olive Oil
1 Large Onion, small dice
2 Ribs Celery, small dice
2 Medium Carrots, small dice
3 Large Garlic, Minced
4 Cups Acorn Squash, peeled and cubed into about ½" cubes this is 1 small squash, see note.
5 Cups Vegetable Stock
2 Cups Green Beans, trimmed and cut into bitesized pieces
Pinch Crushed Red Pepper Flakes
1 tsp Dried Thyme Leaves
2 Bay Leaves
4 Cups Chopped Kale
½ Cup Peas
Salt and Plenty of Black Pepper to Taste
1 15 oz Can White Beans, drained and rinsed navy, or northern beans are preferred

Instructions

Into a 4-5 quart dutch oven over medium heat, add the olive oil, onion, celery and carrot. Sauté for 4-5 minutes, until the vegetables begin to soften.
2 tablespoon Olive Oil, 1 Large Onion, small dice, 2 Ribs Celery, small dice, 2 Medium Carrots, small dice
Add the garlic and sauté for 1 minute.
3 Large Garlic, Minced
Add the acorn squash and vegetable stock and stir to combine.
4 Cups Acorn Squash, peeled and cubed into about ½" cubes, 5 Cups Vegetable Stock
Add green beans, thyme, bay leaves, crushed red pepper flake and plenty of black pepper. Stir and bring to a simmer.
2 Cups Green Beans, trimmed and cut into bitesized pieces, Pinch Crushed Red Pepper Flakes, 1 teaspoon Dried Thyme Leaves, 2 Bay Leaves
Reduce heat to low and simmer for 20 minutes or until the acorn squash is cooked through.
Add chopped kale, peas and white beans beans. Cover and let simmer for 5 minutes more or until the kale has wilted and softened. Taste and add salt and pepper if necessary.
4 Cups Chopped Kale, ½ Cup Peas, 1 15 oz Can White Beans, drained and rinsed, Salt and Plenty of Black Pepper to Taste
Remove from heat and serve.

Notes

If you cant find acorn squash, this soup is delicious with any type of winter squash from butternut, to buttercup.

To store: allow the soup to cool, then scoop it into airtight containers and store in the refrigerator for up to 4 days.

Or freeze for up to a month.

Nutrition