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Acorn Squash and White Bean Stew

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 8 Cups


  • 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 + cubed into bite sized pieces
  • 5 Cups Vegetable Stock
  • 2 Cups Green Beans, trimmed and cut into bitesized pieces
  • Pinch Crushed Red Pepper Flakes
  • 1 tsp Dried Thyme Leaves
  • 4 Cups Chopped Kale
  • ½ Cup Peas
  • Salt and Plenty of Black Pepper to Taste
  • 1 Can White Beans, drained and rinsed navy, or northern beans are preferred


  • Into a large dutch oven over medium heat, add the olive oil, onion, celery and carrot. Sauté for 4-5 minutes, until the vegetables begin to soften. Add the garlic and saute for 1 minute.
  • Add acorn squash and vegetable stock and stir to combine. Add green beans, thyme, crushed red pepper flake and plenty of black pepper. Stir and big to a simmer. Reduce heat to low and simmer for 30 minutes or until the acorn squash is cooked through.
  • Add chopped kale, peas and beans. Cover and let simmer for 5 minutes more or until the kale has wilted and softened. Taste and adjust seasoning.
  • Remove from heat and serve with a thick slice of your favorite bread.
Keyword acorn squash, soup, stew, white bean stew