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  • 1 medium butternut squash
  • 1 large onion
  • 1 cup button mushrooms
  • 4 cloves garlic
  • 3 Tbsp. pumpkin pie spice
  • 1 Tbsp. dried oregano
  • 1 Tbsp. no-salt seasoning
  • 4 cups low-sodium vegetable broth
  • 1/4 cup water
  • 1 1/2 cups cooked or canned cannellini beans
  • Non-Dairy Cream Sauce (see below)


  1. Peel, seed, and cube squash.
  2. Chop onion. Slice mushrooms. Mince garlic.
  3. In a large pot, bring water to a boil. Add onions and cook for a few minutes over medium heat. Add mushrooms and cook until softened. Add garlic, pumpkin pie spice, no-salt seasoning, and oregano. Stir in butternut squash and vegetable broth. Add water if necessary to cover vegetables.
  4. Bring squash mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.
  5. Rinse and drain beans. Stir into squash mixture and cook just long enough to heat through. Remove from heat. Using a hand immersion blender, process stew to desired consistency. Stir in Non-Dairy Cream Sauce and serve hot.


  • Shared with permission from Carrie Forrest.


  • Serving Size: 6
  • Calories: 101
  • Sugar: 2
  • Sodium: 581
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 5
  • Cholesterol: 6