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Butternut Squash and Apple Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 apples, peeled, cored, and diced
  • 1 teaspoon dried thyme
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the butternut squash, apples, and thyme. Cook for another 2 minutes to combine the flavors.
  • Pour in the beef broth and diced tomatoes. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 20 to 25 minutes until the squash is tender.
  • Season with salt and pepper to taste before serving.

Notes

Cool the stew completely before dividing it into freezer-safe containers for best results. When reheating from frozen, add a small splash of broth if it thickens too much during storage. The apples soften during cooking and help create a subtle sweetness that pairs well with the thyme.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife