Butternut Squash Stew
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This butternut squash stew is one of my go to comfort meals when I want something warm and satisfying without spending hours in the kitchen. The whole thing comes together in just about an hour, making it perfect for busy weeknights. I love how the creamy coconut milk balances the earthy squash and spices, creating this beautiful depth of flavor. Butternut squash is packed with vitamin A, which is wonderful for your eyes and immune system, and the best part is that this recipe is super budget friendly since most of these ingredients are pantry staples. Give it a try and you'll see why I keep coming back to it.
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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