Squash, Bean, And Apple Stew
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (minced)3 cups
Chicken Broth (or as needed)2 stalks
Celery (chopped)Directions:
1
Place potatoes into a pot and cover with salted water; bring to a boil
2
Reduce heat to medium-low and simmer until tender, about 20 minutes
3
Drain
4
Heat oil in a skillet over medium heat
5
Saute chicken in hot oil until no longer pink in the center, 5 to 7 minutes
6
Stir onions and garlic into chicken and cook and stir until onion is translucent, about 5 minutes
7
Place butternut squash in a microwave-safe dish and cover dish with plastic wrap
8
Cook squash in the microwave on high until squash is tender, about 10 minutes
9
Remove flesh from squash skin with a fork
10
Puree 1 can cannellini beans with liquid in a blender until smooth
11
Combine potatoes, chicken mixture, butternut squash, pureed cannellini beans, chicken broth, drained cannellini beans, butternut squash soup, celery, apples, and chili seasoning mix together in a large pot
12
Bring to a boil, reduce heat to medium-low, and cook until flavors blend, about 30 minutes