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!

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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129 Comments
  1. Jenni LeBaron
    January 26, 2020

    This black bean butternut squash stew looks so hearty and delicious! I also love that it only takes 15 minutes of prep to prepare and is ready in under an hour. You can’t beat that!

  2. TONYA DOYLE ALLEGREZZA
    January 24, 2020

    I have made this soup 3 times already! It is so easy and flavorful. How much would you say is in a serving size?

    • Michelle Blackwood, RN
      January 24, 2020

      Tonya, I’m so happy you enjoyed it. About 1 1/2 cups per serving, but honestly I drink about twice that.

  3. Deb
    January 11, 2020

    One of my favorite recipes. My family joked I never make anything twice. Have made this multiple times and everyone I’ve shared this with has loved it. Do you think this would freeze well if add the greens at time of serving? Thanks for a fabulous recipe. I always double it at least!

    • Michelle Blackwood, RN
      January 12, 2020

      Deb, that’s awesome. I’m so happy you and everyone one you serve it enjoys it. Yes, it freezes well. great idea to add the greens at the time of serving.

      • Amanda
        January 13, 2020

        This was very easy and so tasty! Definitely a different taste. I made with sweet potatoes bc that’s what I had. I also mixed in some dried red quinoa to cook in there. Delicious.

  4. Claire
    January 6, 2020

    it Is a real keeper. It was soooo good and easy!

  5. Carol Bowen
    January 5, 2020

    This soup is delicious!! I have to lose weight and deal with diabetes at the same time, I was advised to eat less red meat and use more beans, lentils, etc. I wasn’t sure that I could eat a entirely meatless meal. I was proved wrong — this soup is amazing!! I’ll surely be making this part of our meal rotation. Thanks!!

    • Michelle Blackwood, RN
      January 7, 2020

      Carol, all the best on your journey. You got this, there are lots of flavorful recipes on my website and online to help your journey. I’m so happy you enjoyed this recipe and thank you for leaving your feedback.

  6. Chelsea Sloggy
    January 2, 2020

    Hi Michelle, thanks for this recipe! If I’d like to cook it in the Crock-Pot, what cooking times/settings would you recommend, and should I change anything about the recipe? Excited to try it!

    • Michelle Blackwood, RN
      January 2, 2020

      Chelsea, 4-6 hours on high should be fine with cooked black beans. I myself haven’t done it in a crockpot but one of our readers has.

  7. Gyselle Garcia
    December 31, 2019

    Thank you so so much for your work. Ive been following your recipes for some time now but this one, was just incredible. I feel like its the best thing I’ve ever been able to cook for myself. You are so gifted and I just thank you for sharing your gifts with the rest of us. Will be following healthier steps in 2020 and beyond! Happy New Year and much much love and blessings to you and yours!!!

    • Michelle Blackwood, RN
      December 31, 2019

      Gyselle, thank you very much, many blessings to you and your loved ones in 2020. Thank you for being apart of my journey!

  8. Pat Stanley
    December 27, 2019

    I followed the recipe but used chicken bouillon and sliced brussel sprouts instead of the vegan bouillon and greens. It was DELICIOUS! Definitely a do-over. Thanks, Michelle!

  9. Ruth Orme
    December 24, 2019

    Delicious! I will be making it again!

    • Michelle Blackwood, RN
      December 24, 2019

      I’m so happy you enjoyed it Ruth, thank you for leaving your feedback.

      • Marlene Borchardt
        January 23, 2020

        I loved this stew.I made it in a crockpot. A few changes I made were using two cups of veg. broth and used nutmeg ,cloves ,ginger ,fennel seed ground up and 1/2 cinnamon stick because I didnt have allspice.Also,chicken boullion and a bit more butternut squash.Sauteed everything before adding to broth in the crockpot but didnt add the coconut milk and greens until the last 45 min of cooking time with a total time of 8 hours on low,turning it to high the last 30 min..Served it with a 1/2 cup of brown rice added to the bowl of soup when serving.A really great recipe!
        thanks !

  10. Sheryl A Weatherwax
    December 18, 2019

    Wow! Great stew/soup/heaven! I didn’t have coconut milk so added more chicken broth and some better than bullion (chicken) but oh my was this good. My husband was blown away by the flavor and sweetness. I will make this again and again. Also added a can of sweet corn…Yum Yum!

  11. Barbara
    December 17, 2019

    Delicious recipe! Everyone in the family lived it. Will definitely be making it again!

  12. Brooke Anderson
    December 15, 2019

    This is now one of our go-to faves. When I make it, I double the recipe because we love it so much. Today to my dismay, I had doubled everything and then realized I only had one can of black beans, so I improvised and added a can of whole kernel corn. I also use light coconut milk to cut down on the fat. The spices are perfect and this dish is just delicious! Thank you so much for the recipe. Can’t wait to try more recipes of yours!

  13. Judy
    December 7, 2019

    What is a substitute for the coconut? Not fond of it.

  14. Cynthia
    December 3, 2019

    Made it tonight for the 3rd time, it is one of my favorites. It is quick, easy and nutritious.

  15. Pamela
    November 30, 2019

    I prefer my squash soup a little thicker so I cooked everything but the black beans and green, then blended a little with the stick blender. This made it creamy good still with chunks of squash in it. Then I added the black beans and greens. Wowza it was good!

  16. Connie
    November 21, 2019

    So good! I discovered I LOVE the taste of allspice, coconut milk and squash. It’s so yummy. Thank you!

  17. Morgan
    November 19, 2019

    So good! I’ve already made this twice in the past 2 weeks for my adult family and we absolutely LOVE it! Flavorful, hearty, healthy… what more could you ask for :)

    • Michelle Blackwood
      November 19, 2019

      Morgan, that’s awesome, I’m so happy you and your family loved it. Thank you very much for sharing your feedback, I really appreciate it.

  18. Christy Daniel
    November 19, 2019

    This was SO yummy! I don’t have great cooking skills but it was easy and tasted great. Thank you!

    • Michelle Blackwood
      November 19, 2019

      Christy, I’m so happy it turned out great and you enjoyed it. Thank you for leaving a feedback.

  19. Kim
    November 17, 2019

    Kathy, thank you for the amazing BBBS stew. We are in the process of cutting back on meat with our meals two to three times a week, so looking for new soup, stew recipes as it is our fav meal. This one is a keeper. Thumbs up!

  20. Kathy
    November 14, 2019

    Soup was delicious, have you ever tried freezing some for another day?

  21. Tina
    November 14, 2019

    Holy crow lady! This is an amazing recipe. I’ve been feasting on it for lunch all week. Fabulous! I wouldn’t change a thing. In fact, that exactly what my non-vegan boy friend said, b/c I’m always messing with recipes. He wants this next weekend again, and said “don’t change a thing”!

    • Michelle Blackwood
      November 14, 2019

      Tina that’s fantastic, I’m so happy you and your boyfriend enjoyed it. Thank you very much for your feedback, it is so encouraging!

  22. Julia
    November 13, 2019

    This is so delicious. I didn’t have bullion so I skipped that, but I added red pepper and turmeric at the end with the spinach and it’s so good I’m on my second bowl. Thank you!

    • Michelle Blackwood
      November 13, 2019

      Julia, I’m so happy it turned out great without the bouillon, thank you for sharing with us your adjustments.

  23. Andee
    November 13, 2019

    Great recipe! Hubby liked it too. I used chicken broth and chicken bullion (because that’s all I had) also used Tumeric for color. That mixed with the coconut oil and milk made it have a tasty Indian vibe. Thanks for the recipe!

  24. Terlina
    November 12, 2019

    OMG. This black bean butternut squash stew is beyond perfect. This vegan path I’ve started is like the best decision I’ve made re food. I thought nothing could top meat but I was dead wrong. I can’t wait to try some of your other recipes. Yummy 😋.

    • Michelle Blackwood
      November 12, 2019

      This is good news Terlina, I’m so happy you enjoyed it, congratulations on your journey. Thank you for sharing your feedback.

  25. pranita
    November 10, 2019

    I became fan of your recipes .Every recipe is fantastic . Please check my recipes too.

  26. Kathy
    November 7, 2019

    I made this in the crockpot and added a touch of safron and tumeric at the end to give it a brighter color. It was hit with the crowd. Thank you for sharing!

    • Michelle Blackwood
      November 7, 2019

      Kathy, I’m so happy you enjoyed it. Thank you for your feedback. I love the idea of adding saffron.

    • Jennifer
      November 13, 2019

      Love this recipe and just made a double batch. Does it freeze well?

  27. Anna
    November 5, 2019

    Butternut squash and acorn squash were on sale at Aldi for like 89 cents so of course I bought a few. I’ve used both types in this stew and not only is it so beautiful on the table but it packs a nutritional punch and makes a complete meal! If you plan on feeding more than two definitely double it or if you are on the market for leftovers. I doubled it all and just used the whole can of coconut milk which is probably slightly more than cups. This is such an easy affordable meal! MAKE IT! You won’t regret it!

    • Michelle Blackwood
      November 5, 2019

      Wow Anna that’s a steal to find them at such a good price. I’m so happy you enjoyed it and I love acorn squash so I’ll definitely be using it next time. Thank you for your lovely feedback.

  28. Holly
    November 3, 2019

    I am typing as I eat my first bowl of this soup because it is just that good! Make this and indulge in velvety richness with just the right kick and depth of flavor!

    • Michelle Blackwood
      November 4, 2019

      Holly, I’m so happy you are enjoying it, thank you for your great description. I appreciate it.

  29. KarenL
    November 3, 2019

    This sounds great. Did you used canned coconut milk or from a carton?

    • Michelle Blackwood
      November 3, 2019

      Sometimes I use fresh coconut because that is my preference but otherwise I only use canned coconut milk, there is a brand in the carton called ArroyD that I love but it is not available in my area. If you are using from the carton, make sure it is unsweetened and the only ingredients are coconut and water.

  30. Coren
    November 3, 2019

    Hi! Would love to make this recipe. Just wondering if I can sub in frozen cubed butternut squash instead of fresh, as I have lots of frozen I’d like to use up. I’m assuming it’s a fine sub but just wanted to check.