White Bean Squash Stew

Tis the soup and stew season–enjoy this delightfully bountiful hot pot of comfort. This veggie dominate stew will fill you up with plant-based nutrients and nourish your soul with real food. While you can use whatever squash you have on hand, I like to use what's local and in season. I picked up kombucha squash from my farmers market today, which gave it a subtly sweeter flavor. 

White Bean Squash Stew

by Sarah Farsh October 10, 2022

• 1 sweet onion, diced
• 1 squash of choice (kombucha, butternut, pumpkin, delicata would all work best)
• white beans, soaked
• crushed fennel seeds
• 3 bay leaves
• 1 tsp turmeric
• kosher sea salt and crushed black pepper corn to taste
• 1 orange, juiced with zest
• 1/2 head of garlic, roasted and minced
• 1/4 cup toxin-free cheese sauce
• 1 tbsp miso paste
• raw mustard greens (or baby spinach, kale, collard greens)

In a large soup pot, dry sauté onions, adding splashes of water as needed to keep onions from sticking to pan. Add squash, beans, fennel seeds, bay leaves, salt, pepper, turmeric, juiced orange, roasted garlic, toxin-free cheese sauce, and mix well. Layer with enough water to cover ingredients (more water equals more soup, less water equals thicker stew). Let cook on medium-low heat for an hour and half, until beans are done. Turn heat off and allow stew to settle before adding miso paste, and raw greens of choice. 

This soup pairs beautifully with creamy spaghetti squash and sautéd mushrooms featured in this recipe.