Description
A hearty stew made with butternut squash, beans, and spices, served with a dollop of Greek yogurt.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion (diced)
- 2 cloves garlic (finely chopped)
- 2 tablespoons tomato paste
- ½ teaspoon cayenne pepper (to taste)
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 650 g butternut squash (peeled, deseeded and chopped into 2cm cubes, (4 1/2 cups))
- 1 litre vegetable stock ((4 cups))
- 250 ml water
- 400 g can cannellini beans (drained and rinsed (or haricot or other white beans) (15 ounce can))
- 2 handfuls kale (chopped)
- Greek yogurt
- Coriander or parsley
- Pumpkin seeds
Instructions
- Heat the oil in a large pot over a medium/low heat, then add the onion and cook, stirring often for 6-7 minutes or until soft but not browned.
- Stir in the tomato paste/puree, garlic, cayenne, cumin and ginger and cook for a further minute.
- Stir in the squash, stock, water and bring it nearly to the boil, then reduce the heat and simmer for 30 minutes.
- Stir in the beans and kale and cook for a further 5 minutes.
- Serve topped with a dollop of Greek yogurt and sprinkled with the herbs and pumpkin seeds.
Notes
- This stew can be made vegan by omitting the Greek yogurt or using a dairy-free alternative.
- Feel free to add other vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg