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Vegetarian & Vegan Soups

Curried Butternut Squash and Bean Stew
2 tsp. Taste of Inspirations Garlic Dipping Oil
3 shallot, finely chopped (about 2/3 cup)
4 tsp. curry powder
1/4 tsp. cayenne pepper, or to taste
1/2 tsp. ground cumin
3 cups bite-size cauliflower florets
1 (32 oz.) pkg. low-sodium vegetable broth, divided
1 (20 oz.) pkg. frozen butternut squash
2 (15.5 oz.) cans cannellini beans, drained and rinsed
1/4 cup nonfat plain Greek yogurt
2 Tbsp. roasted pumpkin seeds (also called pepitas, found in the Bulk section)
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Curried Butternut Squash and Bean Stew

Curried Butternut Squash and Bean Stew

Curried Butternut Squash and Bean Stew
  • Servings:Makes 6
  • Prep Time:13 minutes
  • Cook Time:12 minutes
1. Heat oil in a large pot over medium heat. When hot, add shallots, curry, cayenne, and cumin. Cook and stir until shallots begin to soften, about 1 to 2 minutes. Add cauliflower and 1/2 cup of the broth. Cook and stir until cauliflower is coated with the spices.
2. Increase heat to medium high. Add remaining vegetable broth and bring to a simmer. Add squash and beans, stir well, and return to a simmer. Cover and cook until cauliflower and squash are fork tender, about 10 minutes.
3. To serve, divide among six bowls. Top each bowl with a dollop of yogurt and a sprinkling of pumpkin seeds. Serve warm.
Source: Hannaford fresh Magazine, November - December 2009