Hearty Butternut Stew

On dark, cold, winter nights sometimes there is nothing better to warm you up than a hearty, heart healthy, soulful stew.  This hit the spot for a night in, in our comfy clothes hanging out with the dogs.

We were not sure what to make for dinner.  We had originally planned the “staple” stir-unfry however, we suddenly got a hankering for something a little more soulful.  We had purchased a Veggie Pack from Whole Foods earlier in the day that consisted of Napa cabbage, snap peas, bock choy, mushrooms, carrots and red and green pepper.  After rummaging through the fridge and grabbing everything else we had on hand we came up with this delicious stew.  You can buy the above ingredients separate of course (you might just need to add a little extra water or veggie broth) and you will be on your way to a delicious home cooked stew that takes only about 20 minutes!

 

Ingredients

  • 1/2 – 1 Napa cabbage
  • 1/2 cup snap peas
  • 1 onion (then add carrot and garlic)
  • 1-2 heads bock choy
  • 8-10 mushrooms
  • 3 large carrots (add in 3 big ones)
  • 1 red pepper
  • Butternut Squash – whole from store, pealed and cubed or pre cut pack
  • 3 handfuls spinach (at very end)
  • 1 finger of ginger – about a tablespoon
  • 1 finger of turmeric – about 3/4 – 1 tablespoon
  • 4 cloves garlic minced
  • 2 tsp. curry
  • 1/4 tsp. cayenne
  • 1 cup veggie broth
  • 2 cups water
  • A little more veggie broth
  • 1-2 cups more of water

Garnish

  • 1 can of pinto beans drained
  • Salt
  • Pepper
  • Salsa – optional

I garnished this stew with Pinto Beans, salt flakes a little salsa and crushed black pepper…..Delicious!

I like to keep things separate but not all people do so if you would like to add in the pinto beans go right on ahead (add into the soup at the end just to heat).

 

Directions

Pre chop all ingredients.

place 1 chopped onion in pan and pour 1 cup of veggie broth in pot or enough to cover entire pan bottom.  Cook on high to bring to a boil and then reduce heat to medium/medium high.  Add in extra veggie broth as needed to keep bottom of pot covered.

Let cook for about 3-5 minutes until onion is softening.  Add in Garlic, Carrots, butternut squash and 2 cups of water.  Cover and Cook for about 8 minutes, add in red pepper, curry and cayenne.  Cover and cook  4- 8 more minutes over medium high heat or until squash is tender.

Stir in 1 more cup of Veggie broth, cabbage, snap peas, bok choy, and  mushrooms.  Leave uncovered and cook until bok choy and cabbage is tender adding in water as needed to make desired consistency.  At the very end, turn heat off, put in 3 handfuls of spinach and cover pot for about 1-2 minutes.  This should wilt the spinach just enough for you to stir into the soup mix.

 

Garnish with your choice of toppings listed above (or anything else you prefer) and enjoy!

The Finished Product!

This was just after adding in the cabbage, peas, bok choy, and mushrooms…Yumm!

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