Maple-Roasted Butternut Squash and White Bean Stew

A hearty, sweet-savory stew with roasted squash, creamy white beans, and a touch of maple syrup.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 40 minutes.

Serves 6.

Ingredients

• 1.5 lbs, peeled and cubed 1-inch butternut squash
• 1 can (15 oz), drained and rinsed white beans
• 3 cups vegetable broth
• 2 tbsp maple syrup
• 1 medium, finely chopped onion
• 1 medium, diced carrot
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp, chopped fresh rosemary

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1.5 lbs peeled and cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp dried thyme on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, stirring once halfway.
2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 1 medium diced carrot, cooking for 5-6 minutes until softened but not browned.
3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 3 cups vegetable broth, 1 can (15 oz) drained white beans, 2 tbsp maple syrup, and 1/2 tsp salt. Bring to a gentle simmer.
4. Step 4: Add roasted butternut squash to the pot, stirring to combine. Simmer uncovered for 10 minutes to meld flavors, then stir in 1 tbsp chopped fresh rosemary.
5. Step 5: Taste and adjust salt if needed. Serve hot, optionally garnished with extra rosemary.