If you already happen to have some roasted squash lying around, this recipe is extremely simple, and if you don’t— roasting up a squash only adds a thin layer of complexity to the dish. I enjoy making these types of dinners – especially when I am having a “lazy” day. Which, happens more often than not around my kitchen. :)
This stew is perfect comfort food, and it makes enough to serve a hungry family of four.
Super Easy Winter Squash Stew – Vegan and Gluten Free
Ingredients:
- 1 medium sized squash, roasted and pureed to equal 2 1/2 cups pureed squash* I used a beautiful Orange Hubbard for mine
- 1 cube not chick’n vegetable bouillon
- 16 oz of your favorite salsa, I used Jack’s Wild Mild, but I think a medium or hot variety would be great if you like a little heat
- 15 oz can whole tomatoes
- 1 medium vidalia onion, chopped
- 2 large Yukon gold potatoes, chopped into 1 inch square pieces
- 1 tbsp chili powder
- 1/2 tbsp pumpkin pie spice
- 1 can great northern beans, rinsed and drained
- 1 can black beans, rinsed and drained
- salt to taste
Directions:
In large pot combine vegetable bouillon, salsa, entire can of whole tomatoes- liquid and all, chopped vidalia onion and chopped potatoes. Cook over medium heat, stirring occasionally, until potatoes are tender (maybe about 20 minutes?).
Once potatoes are tender, your onions should be well cooked also. Stir in squash puree, chili powder, and pumpkin pie spice. Simmer over low heat for about 10-15 minutes, to let flavors meld. Stir in both cans of beans (again, make sure they are drained and rinsed!). Let stew simmer an additional 5-10 minutes.
Salt to taste and serve hot. Garnish with roasted squash seeds for an extra treat.
See… super easy!
* To roast a squash, simply slice squash in half, lengthwise. Scoop out seeds and place face down onto a baking dish or deep sided jelly roll pan. Add about 2 tablespoons of water to pan. I also added 2 cloves of freshly chopped garlic to the pan (right in between the two squash halves) before roasting to infuse the yummy garlicky flavor into my squash. Bake at 350 °F for about 30 minutes, or until squash is fork tender.
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That is real easy! Sounds and looks delicious!
this looks ridiculously tasty. I must try.
Wowza! That stew looks fantastic!
now that is delicious. it will be on the shortlist for my meatless monday trials
The soup looks awesome as always from you!! Love the addition of Pumpkin seeds on top!
Your soup looks so beautiful! I wish I could just buy preroasted squash!
The stew looks so warming, delicious and comforting. I love that you topped it with roasted pumpkin seeds.
Yum…I have some squash in my fridge. I am going to make this! thanks
Looks amazing. I roasted up a big butternut squash a week ago and froze it….looks like I have a use for it now!
This stew looks amazing. I’m excited to try it!
I’m huge lover of soups and this one looks divine!
That looks fantastic!! Do you have any ideas for a substitute for pumpkin pie spice, for those of us in countries where it doesn’t exist? Thank you!
Hi Hannah! Thank you :)
My little container of Pumpkin Pie Spice Contains cinnamon, nutmeg, ginger and clove… so a dash (or two) of any and/or all would do it. Thank you for such a good question!
What a delicious looking stew! Your photography is simply stunning too.
I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.
I made this last night, with a few variations based on what I had, but it was awesome!! Perfect for a cold night.
Made this last night. Served it over quinoa and it was a perfect, hearty meal. Thanks for the recipe!