Butternut Squash & Coconut Curry Stew | Whole Green Love

28 Sep

I know we’ve been posting a lot of food recipes recently, but we are just trying to get every ounce of the Fall spirit that we can into our menus these days! I was in the mood for a warm stew yesterday (no surprise) and decided to throw together a hearty butternut squash and coconut milk stew. Hello deliciousness, right?!

All too often I find myself looking for that perfect recipe via cookbook, online, or from the newspaper, but somehow I end up just making my own recipe…most of the time. If you are a fan of curry you will love this hearty vegetable Fall stew.

Butternut Squash & Coconut Curry Stew

–       4 c. chicken stock (You could use vegetable stock if you wanted to keep this vegetarian.)

–       1 butternut squash halved and roasted to soft creamy perfection

–       1 head of cauliflower, cut into bite-sized pieces

–       3 stalks of celery, cut into bite-sized pieces

–       1 leek, cut into thin rings

–       3-4 cloves of garlic, minced

–       1 can (14oz.) pure coconut milk (I used Thai Kitchen organic coconut milk)

–       2 tbsp. butter

–       2 tbsp. coconut oil

–       2 tbsp. curry powder

–       ¼ tsp. cinnamon

–       Dash of nutmeg ( I really like Simply Organic spices)

–       Dash of crushed red pepper

–       Salt & pepper to taste

Before I started to make my stew I roasted my butternut squash by halving it and placing it cut side  down on a cookie sheet that was smeared with 1 tbsp. of coconut oil. I baked it at 350 degrees until it was roasted and butter soft. It took me about 45 minutes to 1 hour for this to be done. While this was cooking in the oven, I started prepping my veggies for my stew. This is a nice one-pot meal (besides the pan you roast your butternut squash in) that makes your whole house smell delish. In your soup pot (I like using my Dutch oven) you’ll want to melt your butter and your last tbsp. of coconut oil. Add your cauliflower, celery, leek, and garlic to your pot and stir over medium-low heat while your veggie mixture softens up…probably about 15 minutes. Then, add your chicken stock and spices. You’ll want to cover and simmer until the cauliflower becomes soft and tender. When your squash is done you can scoop out the squash by the spoonful and add it to your stew. It will be so nice and soft that it will just dissolve into your stew, making it orange and creamy textured. Once all of those ingredients have incorporated you can add in your coconut milk. Stir and continue to simmer for about 10 minutes. You’ll know it’s ready when all of your veggies are soft and tender. It will have a rich and creamy texture provided by both the squash and coconut milk. I served mine with a few fresh leek slices on top.

This recipe is not only healthy, but it is warm and hearty on a cool, Fall day. It is sure to get you in the Fall spirit, this is if you aren’t already! This makes a nice big batch of soup that you can divide up into dishes and bring for lunches during the week, serve to a group of friends for a get together, or use half and freeze the rest for a later date. You can’t beat having extra meals floating around! I wanted to keep this stew chunky, but you could most definitely use your immersion blender (or traditional blender) and give it a whirl to make it into a smooth and creamy consistency. If you wanted to add some more “chunk” I think it would taste wonderful with chickpeas added to it, or even stewed apples…yum! Your options are endless when you cook at home, so be creative! It would also taste great to serve this over a bed of quinoa or your favorite rice mix. But no worries, if you just want to stew it up, this recipe can hold its own in the meal arena.

Happy stew making!

You can also find our recipe at Fill Those Jars Friday.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our blogging activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this blog.