Soup

Butternut Squash, White Bean, and Corn Stew is for Soup.

Butternut Squash, White Bean, and Corn Stew takes 45 minutes to prepare.

Butternut Squash, White Bean, and Corn Stew takes 90 minutes to cook.

Butternut Squash, White Bean, and Corn Stew makes 8 servings.

The ingredients for Butternut Squash, White Bean, and Corn Stew are:

1-2 medium onions, chopped
1 red pepper, seeded & chopped
7 oz. turkey kielbasa (1 link or 1/2 package), sliced
3 tbsp. olive oil
1 c. sliced fresh mushrooms
2-lb. butternut squash, peeled and cubed
2 cans cannellini beans, drained and rinsed
1 can whole kernel yellow corn, drained
1 can diced tomatoes with sweet onions
1 lg. can chicken breast in water
3-4 cloves of garlic, chopped
2 c. low sodium chicken broth
2 tsp. dried basil
2 bay leaves
1/2 tsp. garam masala
Pepper to taste
1-2 tbsp dark molasses (optional)

Here is how you make Butternut Squash, White Bean, and Corn Stew:

In large skillet, heat olive oil. Add onions, red pepper, and sausage; saute until vegetables are nearly translucent, then add mushrooms and squash. Continue cooking until all vegetables, except squash, are tender. Add skillet mixture, beans, corn, tomatoes (undrained), chicken breast (undrained), broth, and spices in large stock pot or Dutch oven. Bring to a boil, reduce heat, and simmer, covered 1-2 hours until vegetables are done. May also be cooked in crockpot (DO saute sausage and vegetables as above for better flavor) on low for 6 hours or high for 3-4 hours.Number of Servings: 8Recipe submitted by SparkPeople user NLH1958.

The nutritional information for Butternut Squash, White Bean, and Corn Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 296.7

• Total Fat: 9.0 g
• Cholesterol: 28.8 mg
• Sodium: 915.5 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 7.7 g
• Protein: 18.6 g