Butternut Squash Stew
Ingredients
- Lbs Butternut Squash (cubed) ⓘ
- 1.5 Lbs Baby Red Potatoes, skins on (cut into bite size pieces) ⓘ
- 1 Medium Sweet Onion (chopped) ⓘ
- 2 Cups Sweet corn (Fresh or frozen)
- 2 Cups Tomatoes (diced) ⓘ
- 2 Cups Cabbage or Cauliflower Greens (chopped) ⓘ
- 1 Lb Sweet Italian or Country Sausages (Uncooked, cut into bite size pieces) ⓘ
- 1 Lb Chicken or Turkey Breast (Uncooked, cut into bite size pieces) ⓘ
- 2 Tbsp Extra Virgin Olive Oil ⓘ
- 1 Cup White Cooking Wine ⓘ
- 2 Sprigs of Fresh Rosemary or 4 sprigs of Fresh Thyme (omit if desired)
- 1/8 Tsp Nutmeg or 1/2 Cup Spiced Apple Cider (or more to taste) ⓘ
- 1/2 Tsp Kosher Salt (more or less to taste) ⓘ
- 1/4 Tsp Coarse Ground Black Pepper
- 1 Large Can (49.5 oz.) of Chicken or Turkey Broth ⓘ
- *If more liquid is needed during cooking, I recommend adding more broth. ⓘ
Instructions
- Add broth, wine, squash, nutmeg (or spiced cider), olive oil, salt and pepper to 6Qt pot.
- Cover and boil 15-18 minutes or until Squash is soft (mushy even).
- Remove from heat...
- Use immersion blender until you achieve a smooth consistency. If using a potato masher, crush squash as fine as possible.
- Add sausage and rosemary (or thyme), cover and bring it back to a boil, reduce heat to medium...cook for 15 minutes.
- Add all remaining ingredients, cover and cook for 20 minutes or until chicken is fully cooked and the potatoes are soft.
- Remove from heat, let stand 5 minutes with lid off...SERVE
Nutrition & Diet Analysis (per serving)
601
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).