Winter Squash and White Bean Stew






This stew is delicious and versatile– so much so that we poured the leftovers over pasta and it made a really nice lunch. It comes together quickly if you are a pro-squash peeler, which I should be, but alas, decidedly am not! The original recipe is from the Recipes for Health series of the New York Times.


2 cans white beans, rinsed, or 4-5 cups white beans, fresh

2-3 large garlic cloves, minced

2 acorn squash, peeled and diced

2 leeks, chopped (white parts only)

2 tbsp olive oil

salt & pepper

bay leaf, thyme & parsley (I used dried thyme and fresh parsley)


saute the leeks in olive oil over low-medium heat for a few minutes

add the garlic and diced squash, stirring, and cook until tender

pour in the beans and as much water as you want (if you want a thinner soup, add more water; a thicker stew, less)

add the herbs and seasoning and bring to a boil

simmer for 30 minutes or so, until squash and beans are beginning to fall apart

use an immersion blender to puree the stew to the desired thickness (I left some chunks for a nice, hearty texture)

serve with toasted bread or pretzels, and fresh parsley for garnish


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