Name: Smoky Butter Bean Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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)

Description

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)

Cook Mode Prevent your screen from going dark

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.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop and Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 7g
Sodium: 680mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg