Yes I said stoup. I can’t decide if this is a stew recipe or a soup recipe. Usually when I make stew it’s so thick that you could eat it on a plate with a fork. Yes totally chunky. But last night’s stew was a teensy bit runny. So go ahead and call it whatever you want, but either way it was delicious. It was adapted from this recipe.
Black Bean Butternut Squash Stew / Black Bean Butternut Squash Soup
- 1 butternut squash
- 1 1/2 cups of cooked black beans (or one can)
- 1 small onion
- 2 celery stalks
- 3 medium carrots
- 3 1/2 cups broth
- 1 tablespoon cumin
- 3/4 tablespoon ground coriander seed
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cocoa
- 1 tablespoon garlic powder
- 2 tablespoons oil
Cook your beans and set aside. Cut the squash in half, lengthwise. Put open face down in a baking dish with 1/2 inch of water. Bake at 350 degrees for 40-50 minutes, until the inside of the squash is tender and cooked through. Chop onions, celery, carrots. Put a large pot on the stovetop on low-medium. Heat oil through and add chopped onions. Saute for 2-3 minutes. Add celery and saute for 2 minutes. Add carrots with the spices (cumin, ground coriander seed, cayenne pepper, cocoa, and garlic powder). Stir the spices in until the veggies are coated. Now add the broth and beans. Take the butternut squash and discard the seeds and the inner yucky. With a spoon scoop the inside of the squash into your pot, being careful not to scoop any of the skin. Stir all together. Turn heat down to simmer for 45-60 minutes.
Optional: top with feta cheese.
Not optional: eat with a baguette 😉
If you had to choose, do you prefer soup or stew?