Autumn Harvest Stew

The butternut squash in this stew provides a rich and creamy texture, while the kale adds a pop of color and nutritional value.

This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Autumn Harvest Stew

Cooking Method: Simmering, Stewing Cuisine: American, Vegetarian Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 30 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 2 cup Sweet Potato
• 1 cup Carrots
• 2 stalk Celery
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Broth
• 1 cup Canned Diced Tomatoes
• 1 can Cannellini Beans
• 2 cup Kale
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Cook until vegetables are tender.
3. Add butternut squash, sweet potato, thyme, rosemary, salt, and black pepper. Cook for 5 minutes.
4. Pour in vegetable broth and canned diced tomatoes. Bring to a boil.
5. Reduce heat and simmer for 30 minutes.
6. Add cannellini beans and kale. Cook for an additional 10 minutes.
7. Remove from heat and let rest for 10 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 45g15%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.