Black Bean Butternut Squash Stew

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

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. 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’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:

Black Bean Burritos

Black Bean Tacos

Black Bean Nachos

Black Bean Hummus

Black Bean Enchiladas

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

Course:
Cuisine:

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

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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33 Comments
  1. Cindy Geboy
    October 13, 2019

    Excellent! I’ve been inspired by my daughter in law who is mostly vegan…So I’m branching out of my comfort zone of the great midwest…meals consisting of mostly meat, and potatoes, lol. I do use the whole can of coconut milk, and a cup and half of vegetable stock liquid (instead of a cup of each). This is my second time making it, and I used black eyed peas the second time because I didn’t have the black beans on hand…still excellent! Served up with jasmine rice, and avocado…truly a keeper!

    • Michelle Blackwood
      October 13, 2019

      Cindy, that’s so wonderful, sounds like you have a great relationship with your daughter-in-law. I love your adjustments, I can’t wait to try it with the black-eyed peas. Thank you for sharing your feedback with us.

  2. Susan
    October 9, 2019

    Beautiful black bean recipe! My husband and I loved this soup and the spice combination was delicious. Thanks and you are the first I will follow.

    • Michelle Blackwood
      October 9, 2019

      Susan, thank you for your feedback, I’m happy you and your husband enjoyed my recipe, I appreciate your support.

  3. Deb
    October 6, 2019

    I’m making this today…my question is, does the squash cook down enough that you smash it up at the end to make the soup creamy?

  4. Dana
    October 6, 2019

    Love this recipe!
    How would you make this in a pressure cooker?

    • Michelle Blackwood
      October 7, 2019

      Thank you Dana, I haven’t done it in an Instant Pot but I would pressure cook it for about 10 minutes, just make sure your beans are already cooked.

  5. Carol
    October 6, 2019

    I haven’t tried this one yet but it looks yummy and warming for those snowy winter nights. I thought at first it was a curry soup. Do you have a good recipe for a vegetable curry soup? That would be warming in two ways. Thanks! It’s great to have new vegan recipes. I’m a happy and healthy vegan. Bless those loving animals. 💜

    • Michelle Blackwood
      October 6, 2019

      Carol I hope you enjoy this dish, it is perfect for winter. You will find many curry recipes on here, just type curry in the search box. Blessings.

  6. Alyssa
    October 4, 2019

    Do you have to use a vegan bullion cube? Never heard of them!

    • Michelle Blackwood
      October 4, 2019

      Alyssa no you don’t, vegan bouillon is basically concentrated cube of vegetable broth similar to all purpose seasoning. So basically when you leave it out, you may just want to make sure there is enough flavor in your recipe, you can add extra, salt, pepper, some onion powder, garlic powder or herbs and you will boost the flavor.

      • Alyssa Erickson
        October 5, 2019

        Thank you! I’m going to try it this weekend!

  7. Trenyat
    October 1, 2019

    Oh, my goodness! This is so good! Definitely one of my favorite recipes now. Can’t wait to eat this again!!

  8. Jennifer Bein
    September 30, 2019

    I am going to make this soon. Just a quick question. So only one cup of vegetable broth and one cup of coconut milk? Thats the only liquid? The pictures seem like there is more. Didnt know if i was missing something!

    • Michelle Blackwood
      September 30, 2019

      Jennifer, yes make the recipe as written, this is one of the readers favorite with many positive reviews here and all over social media. I hope you enjoy.

  9. Kathy
    September 29, 2019

    I made this tonight and have I have to say I wasn’t sure what to expect. I love black beans and I was on the fence when it come to butternut squash, not anymore! I love this recipe! I am not a vegetarian but started eating as clean as I can about 9 months ago. The only thing I did different was I eat it with lentils and didn’t have allspice so I used Garam Masala. Thanks for this great recipe

    • Michelle Blackwood
      September 29, 2019

      Kathy, I’m so happy you gave it a try an that you enjoyed it. I love your adjustment. Thank you for sharing your feedback.

  10. Amanda
    September 25, 2019

    This recipe is amazing!

  11. Leanne
    September 2, 2019

    Hi! I’m planning on making this recipe for dinner. Did you use canned coconut milk?

  12. Debbie L
    April 8, 2019

    Excellent!!! Thank you for sharing.

  13. Matt
    April 8, 2019

    Mine turned out a while colour from the coconut milk. What made yours come out orange? I didnt add the allspice or cayenne because i didnt have any at hand. Could that be why? It didnt have much depth of flavour

    • Michelle Blackwood
      April 8, 2019

      Matt, I’m sorry your color didn’t come out as orange. It depends on your butternut squash, some are deeper orange and some are pale. If you added allspice and cayenne, I’m positive you would have the depth of flavor I had. Also the specific bouillon cube I used added to the color and flavor. The recipe is so worth following as written for it is one of my old favorites that I updated the photo recently.

  14. Marijka
    March 10, 2019

    Is the squash already baked or do you start with it raw? Looks amazing!

    • Michelle Blackwood
      March 11, 2019

      Marijka, I used raw squash

  15. Natasha
    February 12, 2019

    I made this twice already and it was absolutely delicious!

    • Michelle Blackwood
      February 12, 2019

      Thank you for your feedback Natasha, I’m happy it turned out great.