Curried Butternut Squash Apple Stew
Warm up with the cozy and flavorful embrace of Curried Butternut Squash Apple Stew, a comforting one-pot meal that's perfect for chilly days. This vibrant vegetarian recipe combines the natural sweetness of butternut squash, apples, and carrots with aromatic spices like curry powder, cumin, and coriander for a beautifully balanced dish. A splash of creamy coconut milk adds richness, while fresh ginger and lime juice bring a zesty brightness. Partially blended for a thick, hearty texture, this stew is studded with tender veggies and wilted baby spinach for a wholesome, nourishing bite. Ready in just 45 minutes, it's an ideal weeknight dinner, easily paired with crusty bread or rice for a satisfying meal. Garnish with fresh cilantro for an extra pop of flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups butternut squash, peeled and cubed
- 2 medium apple, peeled, cored, and diced
- 2 medium carrot, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the cubed butternut squash, diced apples, and sliced carrots to the pot. Stir to coat the vegetables in the onion mixture.
Sprinkle in the curry powder, ground cumin, ground coriander, salt, and black pepper. Stir well to distribute the spices evenly.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the butternut squash and carrots are tender.
Using an immersion blender, partially blend the stew to create a creamy texture while leaving some chunks for added texture. Alternatively, transfer half the stew to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk and baby spinach. Simmer for another 2-3 minutes until the spinach wilts.
Remove the pot from the heat and mix in the fresh lime juice. Taste and adjust seasoning if needed.
Ladle the stew into bowls and garnish with chopped fresh cilantro, if desired. Serve warm with crusty bread or rice on the side.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7848 mg | 341% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 87.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4469 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
