Savory Squash and Veggie Stew Recipe

soup

Jump to recipe

Author

Solluna by Kimberly Snyder

Servings

Prep Time

15 minutes

Cook Time

1 hour

Total time

1 hours 15 minutes

I LOVE soups and stews and one pot meals in general! As a busy mom, I appreciate the ease of just throwing veggies and whatever a particular recipe calls for… and then going off and doing other things :). I got a new delish one pot recipe for you- my Savory Squash and Veggie Stew Recipe. It’s loaded with some of my favorite veggies—butternut squash, carrots and celery, and black beans, and is super easy to make.

Why Black Beans?

Beans can make you gassy, as they contain protein and starch. But to help ameliorate this, you can soak your beans overnight and rinse very well, if making from scratch. This helps them digest better. If you are using from a carton, pre-cooked, you can still rinse them very well, and take digestive enzymes beforehand.

I don’t eat beans every day, but I do like to work them into the rotation, as I do recipes using mung beans and lentils in dahl. They are a great source of iron, calcium and other minerals, and protein!

Click here if you want the added support in maintaining a healthy balance of intestinal flora to your gut!

Research has shown that black beans provide special support for digestive tract health, and particularly our colon. This is because the indigestible fraction (IF) in black beans has been shown to help support this lower part of our digestive tract. If we’re keeping our overall gut health in-tune, then we’ll experience more energy, beauty and health overall :).

Another reason I love my beans, is like all foods that are high in fiber—they fill the stomach so you won’t find yourself getting hungry between meals. It’s so nice to feel happy and full!

Savory Squash and Veggie Stew

Prepare ingredients, cooking squash prior to remaining steps.

Savory Squash and Veggie Stew

Heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until translucent.

Savory Squash and Veggie Stew

Add the garlic and continue to sauté until the onion is golden (note: you can always omit the garlic and onions if you choose).

Savory Squash and Veggie Stew

Add the squash and all the remaining ingredients, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes.

Savory Squash and Veggie Stew

Season to taste with salt and pepper. Serve in bowls over brown rice or quinoa, if desired (it is quite filling even without rice or quinoa). Enjoy!

I almost always overbuy veggies (I can’t help myself!) and have found soups and stews to be an easy way to burn through those “use-or-lose” vegetables that take up space in your fridge or counter-top.

This hearty vegan stew will definitely hit the spot on a cool winter’s day! Let’s get prepping…?

Check out the full recipe below…

Note: Adding garlic and/or onions is optional. See why I am personally not eating onions and garlic right now, in this blog.

Let me know what you think and don’t forget to add this recipe to your Dinner Recipes Pinterest Board!

All my love,
Kimberly

Find ways to move your body- such as yoga- that you love and make you feel ALIVE! We’re meant to move and be free. xx

Save

Ingredients

1 large butternut squash about 2 pounds
2 tablespoons coconut oil
1 medium onion chopped (optional)
2-4 garlic cloves minced (optional)
1 medium carrot chopped
1 stalk of celery
2 cups cooked black beans if buying pre-cooked please try to source from a carton not a can
1 zucchini chopped
2 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon dried or 3 tsp. fresh oregano
Sea salt to taste
Freshly ground black pepper to taste
Serve with: 1/4 cup minced fresh cilantro or parsley. Brown rice or quinoa for serving (optional)

Instructions

Preheat the oven to 375°F.
Cook squash whole on a baking sheet. Bake for 40-50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.
Heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the squash and all the remaining ingredients, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes. Season to taste with salt and pepper. Serve in bowls over brown rice or quinoa, if desired. It is quite filling even without rice or quinoa.

More delicious recipes

entree

Explore all recipes

Join us to get
weekly tips,
videos, recipes,
and 10%
off your
first order!

By signing up, you agree to our Privacy Policy*.

Madeleine P., Verified Buyer

Start Feeling Good

Feel Good Skincare System

Feel Good ASC2P Vitamin C Serum

Feel Good Moisturizer

Feel Good Cleanser

Feel Good Eye Cream

Start Feeling Good

Feel Good Skincare System

Feel Good ASC2P Vitamin C Serum

Feel Good Moisturizer

Feel Good Cleanser

Feel Good Eye Cream