Black Bean Butternut Squash Stew

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Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!

Black Bean Butternut Squash Stew

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Black Bean Butternut Squash Stew

Florida Relocation And Black Bean Butternut Squash Stew

I just want to update my readers about the latest in my journey. We just moved from Ohio to Florida this past week

.  I never dreamed of living in Florida but I couldn’t be happier on this move!

It is so gorgeous here, we are surrounded by beautiful lakes and lovely tropical scenery. I’m still pinching myself.

I must say I really enjoy being a missionary’s wife, we get to live in some of the most beautiful countrysides.

I will be sharing photos as soon as I’m more settled. Our dog Macho did very well on the long ride and he was very calm throughout our 13-hour drive.

We stopped part of the way for a night so that it wasn’t too much for my daughter who drove one of our vehicles.

We are still waiting for May Flower to deliver our belongings, but fortunately, we are staying in a fully furnished home, while our future home is being renovated.

Comforting Black Bean Butternut Stew

Although I miss my friends in Ohio, I’m always excited to make new friends and to see what God has in store for us.

My husband loves his new job as manager of a much larger facility for the same organization, my daughter was fortunate to get a job transfer and

My husband loves his new job as manager of a much larger facility for the same organization, my daughter was fortunate to get a job transfer and Daevyd can’t wait to meet new friends.

I will have to take a little break from soap making until I’m all settled, but I will continue to share recipes with you. I’m overjoyed on being able to grow tropical fruits and vegetables here and I can’t wait to start my garden.

I bought some tender collard greens at a local health food store, they were so fresh and vibrant. I decided to add some at the end of this delicious black bean and butternut squash stew. 

This black bean stew reminds me of my  Brazilian Black Bean Stew recipe and Chickpea Stew which are so flavorful. 

Ingredients for black bean and butternut squash stew, black bean, onion, garlic, bell pepper in a black saucepan

How To Make Black Bean Butternut Squash Stew

I called it a stew but it’s slightly different from say a typical chili and the consistency is much thicker than a soup.

I added coconut milk and used a pinch of allspice for a more tropical twist.

The results were simply amazing, a perfect blend of sweet, spicy and just full of flavor.

  • Heat oil in a large pot over medium-high heat. Cook onion, garlic, bell pepper, and green onions. 
  • Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
  • Stir in greens and cook for about 4 minutes. 

Other Delicious Black Bean Recipes To Try:

Easy black bean butternut squash stew black saucepan with vegetables

If you make this black bean and butternut squash stew recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

For my Soups And Stews Cookbook check HERE.

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

Categories: ,
Course:
Cuisine:
Season:

Nutrition

Energy:
278 kcal / 1162 kJ
Fat:
18 g
Protein:
7 g
Carbs:
24 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
25 min
Ready in:
40 min
For:
4 Servings

Ingredients

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute
  2. Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
  3. Stir in leafy greeens and cook for about 4 minutes, delicious served with brown rice and avocado.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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177 Comments
  1. Sarah
    June 16, 2020

    Thank you for sharing this recipe! It was delicious and it also freezes well.

  2. Karen
    June 6, 2020

    Delicious! Made this tonight. I decided to roast the butternut squash just to give it some caramelization. This beautiful, different and scrumptious! Thank you for the recipe

    • Michelle Blackwood, RN
      June 6, 2020

      Karen, I’m happy you enjoyed it. I love the fact that you roasted the butternut squash. Thank you for sharing your feedback.

  3. Carol
    June 4, 2020

    I just finished eating this amazing veggie dish, OMG, it is very tasty, my husband and I loved it. We had it with couscous, and I added an avocado. Thank You, for sharing this recipe.

  4. Naomi
    June 1, 2020

    Oh my goodness, this is so tasty! The flavour layering is amazing!!! Thank you for an awesome veggie dish.

  5. Lisa
    May 28, 2020

    Hi! What do you think about adding two or three sweet potatoes to this ?

  6. Carol
    May 3, 2020

    That was the best dish I have made in awhile! I didn’t have coconut milk so I sprinkled a handful of coconut flakes in and it was perfect ❤️

  7. Kiara
    April 27, 2020

    Can I use unsweetened almond milk instead of coconut milk?

  8. Hillary
    April 27, 2020

    Made this tonight and it was delicious! So flavorful! Ill admit i didnt have enough squash, so I added a sweet potato and i couldnt tell the difference. This is for sure my go to stew for cool rainy days. Thank you for sharing!

  9. Nan
    April 16, 2020

    This looks amazing. I am cooking now and don’t have any fresh greens os spinach do you think canned greens or frozen spinach could be substituted? Thanks!

  10. Carrie Fencik
    April 7, 2020

    Would a rutabaga be a good addition to this? I’m trying to get more new foods and flavors in my family diet.

  11. Amy
    April 1, 2020

    This recipe looks good! Just wanted to clarify which coconut milk to use – the kind that is used as dairy replacement or the canned kind. Also, can it be made in an IP?

  12. polly watkins
    March 31, 2020

    Is the squash cooked first or not?

  13. Pat
    March 22, 2020

    Thoughts on freezing this??

  14. Gwen
    March 15, 2020

    So, this was absolutely delicious. Unfortunately, my grocery store was out of fresh thyme; so, I shook a bit of dried in the soup. I also pureed it before I added kale. It was so delicious! I will be making this a lot and perhaps doubling it.

    • Michelle Blackwood, RN
      March 15, 2020

      Gwen, I’m so happy you enjoyed it, thank you for sharing your feedback.

      • Heather
        March 20, 2020

        Hi! I ‘m on quarantine…not leaving the house. I don’t have boullion cubes. I do Have a lot of veggie broth. Can I sub that instead? Thanks!

        • Michelle Blackwood, RN
          March 20, 2020

          Heather, yes you can substitute with veggie broth and taste when finished. Adjust the salt to taste and you can add extra herbs. Stay safe, lots of hugs and you are in my prayers.

  15. GT
    March 13, 2020

    This is delicious and comes together so quickly! A perfect dinner for a cold day!
    Thank you

  16. Ashley
    March 7, 2020

    I have a question..I dont have any coconut milk.. can I used milk or half and half to add a creaminess? Or would it be better to just leave it out?

  17. Amanda
    March 7, 2020

    I made this recipe with a couple of adjustments. I made a larger batch- a bit more than double. I using one can of black beans, one can of Italian white beans. I used chicken broth and bouillon b/c that’s what I had on hand and I since I used extra broth, I added a quarter of a cup of red lentils to thicken the soup and add some texture…This came out delicious. The blend of the sweet coconut and squash with the spice of the cayenne was excellent! I will be making it again. My boyfriend, who is picky about soups really liked it too! A great way to use the squash we froze from our garden! :)

    • Michelle Blackwood, RN
      March 7, 2020

      Hello Amanda, thank you for sharing your feedback with me. I’m so happy it turned out great and your boyfriend enjoyed it.

    • Jean
      April 25, 2020

      Hi Michelle this is the nicest meal I have ever made thank you for all the work you do for the online community helping us to eat healthy

  18. Pam
    March 5, 2020

    Just made this recipe and it was delicious!! I also made another soup recipe the same day and my husband & I loved this one the best!! Very flavorful & easy to make. No adjustments needed. I don’t always have good results with recipes online but this one turned out great!! Will definitely be making more of your recipes.

    • Michelle Blackwood, RN
      March 5, 2020

      Pam that’s so wonderful, I’m so happy you and your husband enjoyed it. Thank you for sharing your feedback.

  19. Devonna Commack
    February 29, 2020

    I made this and we loved it. So good

  20. Jan Brown
    February 17, 2020

    Just made it and due to the large sized butternut squash I put over 4 cups of squash for in it. I also added a can of kidney beans in addition the the black beans. Pretty much doubled everything. And even more collard greens. It turned out really good and I thank u for sharing.

  21. Kristan
    February 16, 2020

    Easy and delicious!!

  22. Barbara
    February 13, 2020

    I made this and loved it! I also floated a habanero pepper in it from my garden to give it a little extra kick. Will definitely make again!

  23. Liz
    February 9, 2020

    This was so yummy! To make the soup even fast I got pre-chopped butternut squash in the freezer aisle of the grocery store. I always try new recipes that may husband might think are weird when he’s out of town. If I make this for him to have over brown rice I am certain he will love it. I appreciate the little cayenne kick. So many yummy flavors!

    • Michelle Blackwood, RN
      February 9, 2020

      Liz that’s awesome. I love to use those frozen prechopped butternut squash, quite handy. I’m so happy you enjoyed it and I hope your hubby will too. Thank you for sharing your feedback.