Ingredients:
- 2 cups cubed winter squash (such as butternut or acorn squash)
- 1 cup cubed sweet potatoes
- 1 cup sliced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) white beans (such as cannellini or Great Northern beans), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and garlic. Sauté for about 2-3 minutes until fragrant and the onion turns translucent.
- Add the sliced carrots and diced celery. Sauté for another 5 minutes until the vegetables begin to soften.
2. Add the Squash and Sweet Potatoes:
- Add the cubed winter squash and sweet potatoes to the pot. Stir to combine with the sautéed vegetables.
3. Season the Stew:
- Sprinkle in the dried thyme, dried rosemary, and smoked paprika. Stir to coat the vegetables evenly with the seasonings.
4. Pour in the Broth:
- Add the vegetable broth and diced tomatoes (with their juices) to the pot.
5. Simmer the Stew:
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the squash and sweet potatoes are tender.
6. Add the White Beans:
- Stir in the drained and rinsed white beans.
7. Season to Taste:
- Taste the stew and add salt and pepper as needed to suit your preference.
8. Serve:
- Ladle the hot Winter Squash Stew into bowls.
9. Garnish and Enjoy:
- Garnish with fresh parsley or cilantro if desired.
10. Enjoy:
- Serve your homemade Winter Squash Stew piping hot and savor its comforting blend of seasonal vegetables and hearty beans.