Description
This easy Butternut Squash & Black Bean Stew is the coziest vegan dinner you’ll crave on repeat. Packed with plant-based protein and fall veggies, it’s wholesome, filling, and ready in one pot! Perfect for fans of comforting butternut squash recipes.
Ingredients
1 medium butternut squash, peeled and cubed
1–2 cans black beans, rinsed and drained
1 onion, chopped
2–3 garlic cloves, minced
1 bell pepper, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon ground cinnamon (optional)
Salt and black pepper to taste
4 cups vegetable broth
1 cup chopped spinach or kale (optional)
1 tablespoon lime juice (optional)
Fresh cilantro or parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper until softened.
2. Add garlic and cook until fragrant, about 1 minute.
3. Add squash, black beans, and all spices. Stir to coat.
4. Pour in broth and bring to a boil. Lower heat, cover, and simmer 20–25 minutes until squash is tender.
5. Stir in greens, lime juice, or any creamy addition if using. Simmer another 3–5 minutes.
6. Taste and adjust salt or spice. Garnish with herbs and serve warm.
Notes
You can roast the squash first for added flavor.
Add cooked lentils for extra protein.
Store leftovers in the fridge for 4–5 days or freeze for 2 months.
Great served with bread, rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Simmered
- Cuisine: Vegan Fall
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: butternut squash black bean stew, vegan stew, protein packed soup