Butternut Squash Stew
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A warming and creamy stew loaded with roasted butternut squash, tender vegetables, and aromatic spices. Perfect for cool autumn evenings with crusty bread.
Ella x
Ingredients
- 800 gbutternut squash(peeled, cubed)
- 30 mlolive oil
- 1onion(diced)
- 3garlic cloves(minced)
- 750 mlvegetable broth
- 400 gcanned diced tomatoes
- 2celery(sliced)
- 2carrot(diced)
- 2 gground cumin
- 2 gpaprika
- 240 mlcoconut milk
- 5 gsalt and pepper(to taste)
- 10 gfresh thyme
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and celery, cooking for 5 minutes until softened.
Tip: Stir occasionally to prevent sticking.
- 2
Add minced garlic and cook for 1 minute until fragrant, then sprinkle in cumin and paprika, stirring well to coat the vegetables.
Tip: Toasting the spices releases their full flavor.
- 3
Add the cubed butternut squash and sliced carrot to the pot. Stir to combine with the spices.
Tip: Uniform cube sizes help everything cook at the same rate.
- 4
Pour in the vegetable broth and canned tomatoes with their juice. Add the fresh thyme sprigs and bring to a simmer.
Tip: Don't skip the thyme—it adds wonderful depth.
- 5
Reduce heat to medium-low and simmer for 20 minutes, or until the squash is tender and easily pierced with a fork.
Tip: Cover partially to prevent too much evaporation.
- 6
Stir in the coconut milk and season generously with salt and pepper. Simmer for another 5 minutes to meld flavors.
Tip: Taste and adjust seasoning as needed before serving.
- 7
Remove thyme sprigs if desired. Serve hot in bowls, optionally garnished with fresh herbs or croutons.
Tip: This stew tastes even better the next day as flavors continue to develop.
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