Fire-roasted tomatoes, creamy butter beans, and sweet roasted butternut squash come together in this cozy, smoky fall stew. I love how the roasted squash deepens the sweetness while the smoked paprika adds a savory richness that makes the whole bowl feel warm and satisfying. Every spoonful brings a balance of creamy beans, tender vegetables, and bright herbs, making it the kind of nourishing recipe I reach for on chilly days.
Why You’ll Love This Recipe
I love how hearty and comforting this stew feels without being heavy. The butter beans add creaminess and protein, the roasted squash gives natural sweetness, and the smoky spices create depth that tastes like it simmered for hours. I also appreciate that it comes together quickly, uses simple ingredients, and reheats beautifully for easy meals throughout the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
olive oil
1 medium butternut squash, peeled and cubed
1 sweet onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp fresh thyme or ½ tsp dried
1/2 tsp ground rosemary
1 can (14.5 oz) fire-roasted tomatoes with juices
3 cups vegetable broth
2 cans (14.5 oz each) butter beans
salt and pepper to taste
1 cup chopped kale (optional)
1/2 cup non-dairy cream (I prefer cashew)
fresh parsley for garnish (optional)
Directions
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender.
While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables soften.
Stir in the garlic and cook for 30 seconds. Add the smoked paprika, cumin, thyme, and rosemary, letting them bloom in the heat for 1–2 minutes.
Add the fire-roasted tomatoes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
Add the butter beans and simmer for about 10 minutes.
Stir in the kale and non-dairy cream, cooking for 2 minutes until the kale softens. Gently fold in the roasted squash, keeping the pieces as intact as possible.
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Servings And Timing
This recipe makes 5 bowls of stew.
Prep time: about 5 minutes
Cook time: about 25 minutes
Total time: roughly 30 minutes
Variations
I often swap the butternut squash for sweet potato when I want a slightly earthier flavor.
I sometimes double the carrots if I want to skip the squash altogether.
I like adding a pinch of smoked salt for extra depth.
I occasionally finish the stew with a splash of lemon juice for brightness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day. I reheat it gently on the stovetop over medium heat or in the microwave, adding a splash of water or broth if it thickens. It also freezes well for up to 3 months; I thaw it overnight in the fridge before reheating.
FAQs
Can I make this stew without squash?
Yes, I sometimes replace the squash with sweet potatoes or double the carrots for an easy swap.
How can I make the stew even thicker?
I reduce the broth by about 1 cup or let the stew simmer uncovered for a few extra minutes.
Can I use dried butter beans instead of canned?
I can—after soaking and cooking them until tender—but canned beans make this recipe much quicker.
Can I make this recipe oil-free?
I can sauté the vegetables in a splash of broth instead of oil and skip the roasting oil for the squash.
Does this stew work without the non-dairy cream?
Yes, I’ve skipped it before for a lighter broth, or I blend a small scoop of beans into the stew for natural creaminess.
Conclusion
I love how this Smoky Butter Bean Stew brings together the best flavors of fall in one comforting bowl. With its creamy beans, smoky spices, and sweet roasted squash, it’s the kind of satisfying, nourishing meal I turn to for cozy evenings or easy weekly meal prep. It’s simple, wholesome, and full of layered flavor that never disappoints.
A hearty, cozy stew featuring fire-roasted tomatoes, creamy butter beans, and sweet roasted butternut squash, enhanced with smoky spices and tender vegetables.
Ingredients
2 tbsp olive oil (divided)
1 medium butternut squash, peeled and cubed
1 sweet onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp fresh thyme or ½ tsp dried
1/2 tsp ground rosemary
1 can (14.5 oz) fire-roasted tomatoes with juices
3 cups vegetable broth
2 cans (14.5 oz each) butter beans, drained and rinsed
Salt and pepper to taste
1 cup chopped kale (optional)
1/2 cup non-dairy cream (e.g., cashew cream)
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 30 seconds. Add smoked paprika, cumin, thyme, and rosemary. Cook for 1–2 minutes to bloom spices.
Add fire-roasted tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer.
Add butter beans and simmer for about 10 minutes.
Stir in kale and non-dairy cream. Cook for 2 minutes until kale softens.
Gently fold in roasted squash. Ladle into bowls, garnish with parsley if desired, and serve.
Notes
Swap butternut squash with sweet potato for a different flavor profile.
Double the carrots if omitting squash.
A pinch of smoked salt can intensify the smoky flavor.
A splash of lemon juice adds brightness at the end.
Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.
