Butternut Squash & Wild Rice Stew Recipe
By Batch Cooking Club
🔪Prep Time: 20 minutes
👩🍳Cook Time: 35 minutes
1 yellow or white onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 Tbsp fresh thyme leaves
1 Tbsp fresh sage, minced
2 cups sliced cremini mushrooms
1 14.5-oz can white beans (such as cannellini)
2 pounds butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
½ cup wild rice
3 cups vegetable broth
salt, to taste
freshly ground black pepper, to taste
1 head lacinato kale, ribs removed
1In a large stockpot or Dutch oven, heat the olive oil or vegetable broth. Add the onion, carrots and celery and cook for 5 minutes until the onion is translucent and softened.
2Add the thyme, sage, mushrooms, white beans, squash, wild rice and vegetable broth. Season with salt and pepper.
3Bring to a boil, lower the heat and cover. Simmer for 30 minutes or until the rice is cooked.
4Remove the soup from the heat and use an immersion blender to blend some of the soup to create a creamy consistency, but leaving some of the vegetables and beans whole. (Alternatively, you can pour 2 cups of the soup into a blender, process, and stir back into the soup).
5Stack the leaves of the kale on top of each other and roll into a cylinder. Slice to create thin ribbons and stir into the stew. Taste and season with more salt and pepper to taste.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.