Ingredients
Scale
- 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)
Instructions
- Peel, seed, and cube squash.
- Chop onion. Slice mushrooms. Mince garlic.
- 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.
- Bring squash mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.
- 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.
Notes
- Shared with permission from Carrie Forrest.
Nutrition
- 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