I think fall might be my favorite season. I love the coolness in the air and the transition to warmer clothes. As a
hermit homebody, I like the shorter days that force me indoors to cook, read books or just cozy up to the fireplace. What I love most of all about fall is the introduction of fall fruits and vegetables.
It is a little early for butternut squash at my farmers’ market, but I bought some at the store that I roasted in a small amount of coconut oil to add into a stew. I used a ton of other veggies including blanched cauliflower:
Chard torn into bits:
And all of these goodies (corn, peppers, onions, garlic and beans):
I layered the vegetables into my biggest pot:
And just added water to cover. Then I simmered it for 20ish minutes and used my hand-immersion blender to make it smooth but still chunky:Print
Butternut Squash & Cauliflower Stew
Fall-Inspired Butternut Squash & Cauliflower Stew – Serves 10-12
- Yield: 10-12
- Category: Soup
- 1 large butternut squash, cut up and roasted in a small amount of coconut oil at 400 degrees for 30 minutes
- 1 head cauliflower, chopped and blanched for 3 minutes
- 2 onions, chopped
- 6 cloves garlic, minced
- 1 head of chard, washed and torn into bits
- corn kernels from 5 ears of corn or about 1 1/2 cups (you can use fresh, canned or frozen)
- 3 red bell peppers, chopped
- 2 cups beans
- 6 cups water
- In a large pot, water-saute onion, garlic and peppers for 3-5 minutes or until soft.
- Add chard and sauté until wilted.
- Add beans, squash and cauliflower and cover with water (about 6 cups).
- Bring to a boil and then turn heat down to medium and simmer for 15-20 minutes. Use a hand-immersion blender to smoothen texture but keep it chunky.
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