We Made Butternut Squash, Kale and White Bean Stew | A Warm Hug To The Soul

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often cheaper and provides similar nutrients.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are more affordable and can be used interchangeably.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water can be used to reduce costs, though it may lack depth.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and red pepper flakes; cook for 1-2 minutes until fragrant.

Add diced butternut squash, thyme, bay leaves, salt, and black pepper; stir to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat to low and simmer until squash is tender, about 15-20 minutes.

Add drained white beans and chopped kale; stir to combine.

Simmer for an additional 5-10 minutes until kale is wilted and beans are heated through.

Adjust seasoning with salt and pepper to taste.

Stir in lemon juice just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary