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Butternut Squash and Sage White Bean Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 5 cups)
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage, chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the cubed butternut squash, white beans, diced onion, minced garlic, and chopped sage to the slow cooker.
  • Pour the vegetable broth over the ingredients and sprinkle in the salt and pepper.
  • Stir everything until the ingredients are evenly distributed.
  • Cover the slow cooker and cook on low for 7 hours, until the squash is very tender.
  • Use a potato masher to press down on some of the squash and beans a few times for a thicker texture.
  • Stir the stew once more and serve hot.

Notes

Use fresh sage rather than dried, since the long cook time can make dried sage taste bitter. If the stew thickens too much in the fridge, stir in a little warm broth when reheating. Leftovers taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Slow Cooker