Butternut Squash Stew

Recipe #4 of the new year….

Yummy, creamy, comforting Stew!

If you think you have to give up comfort foods when becoming a vegan….


Butternut Squash Stew



  • 2 cups cooked quinoa
  • 1 butternut squash, diced
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2-3 tbsp ginger, skinned and minced
  • 2 garlic cloves, minced
  • 1/2 large jalapeno pepper, seeded and minced
  • 1 can coconut milk
  • 1 can white beans
  • 1 can diced tomatoes
  • 2 green onions, thinly sliced


  1. In a large pot, bring 4-5 liters of water to a boil. Pour butternut squash into pot and cook on medium heat till tender (15-20 minutes). Remove from heat, strain and set aside. 
  2. In a large frying pan, heat oil on medium high heat. Add garlic, ginger, onion and jalapeno peppers. Cook till onion has turned brown.
  3. In a large pot, transfer garlic mixture, butternut squash, coconut milk, tomatoes (with juice) and beans.  Bring to a boil then simmer for 10 minutes. 
  4. Remove from heat and serve on top of cooked quinoa. Garnish with sliced green onions.




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