One-Pot Butternut Squash and White Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, creamy stew simmered with roasted butternut squash, cannellini beans, and smoky paprika. This american-inspired one pot (vegetarian) ready in about 40 minutes pairs chicken broth, drained and rinsed cannellini beans, undrained diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and diced into 1/2-inch cubes butternut squash
• 3 cups chicken broth
• 15 oz, drained and rinsed cannellini beans
• 14 oz, undrained diced tomatoes
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1 tsp kosher salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes, then add garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in smoked paprika and dried thyme, cooking for 30 seconds until aromatic. Add butternut squash, chicken broth, diced tomatoes, and 1/2 tsp salt. Bring to a simmer and cook for 15 minutes until squash is tender.
3. Step 3: Add cannellini beans and simmer for 5 more minutes until heated through. Season with additional salt if needed. Stir in chopped parsley just before serving.