Butternut Squash, White Bean & Kale Stew

Yes, soup season has finally graced us with it’s presence.

In adapting to the single life, I cannot stress enough how hard it is for me to try and cook for just myself. I’m used to having to feed a ravenous boyfriend all hours of the day. But making small portions of everything for just me, kind of just seems like a waste of time. Then again, I can;t make huge batches of anything because A.) I get bored easily and can’t eat the same thing all week B.) I am in no financial position right now to be making lots of food and having it go to waste.

And so, learning to freeze meals has been my saving grace.

I’m definitely a rookie when it comes to freezer foods, so soup seems like the simplest way to go for now, which I am totally OK with now that we are heading into cold November weather.

This hearty, crazy delicious stew was first on my list and I have to say, I am really thrilled with it. It’s got SO much flavor and even though I usually love my soups pureed, this one has lots of bite, and is even better than my normal blended versions. It makes me not NEED (even though I still kind of crave) a nice loaf of bread on the side.

5 cups vegetable broth

1 28 oz can organic fire roasted tomatoes

5 cups cooked white beans of any kind (I used navy)

1 bunch kale, torn into pieces

1 small butternut squash, cubed

1 red bell pepper, chopped

1 yellow onion, chopped

1 cup chopped fresh basil

6 cloves garlic, minced

4 tbsp olive oil

1 cayenne pepper, minced

3 tbsp paprika

3 tsp dried oregano

2 tsp cumin

1 tsp dried basil

2 tsp sea salt

1/2 tsp black pepper

• In a large saucepan, cook cayenne pepper and onions in olive oil over medium heat for about 8 minutes, stirring frequently until golden
• Add red bell pepper, paprika, oregano, cumin, dried basil, sea salt and black pepper and continue cooking and stirring for 5 more minutes
• Add all remaining ingredients, bring to a boil, then reduce to a simmer and cover
• Cook, covered, on medium/low heat for 30 minutes