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

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 tablespoons fresh sage, chopped
  • 2 cups baby spinach
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 1 minute more.
  • Add the cubed butternut squash to the pot. Cook for 5 minutes, stirring occasionally, to lightly brown the edges.
  • Pour in the white beans and vegetable broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 15 minutes until the squash is tender.
  • Stir in the chopped sage and baby spinach. Cook for 2 minutes until the spinach wilts. Season with salt and black pepper to taste before serving.

Notes

For a thicker stew, mash a few beans against the side of the pot before adding the spinach. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth. If fresh sage is unavailable, use 1 teaspoon dried sage added with the broth.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife