This is so amazingly good. You must make it. You will be so delighted.
Butternut Squash & Leek Stew (Serves 4)
- 1 Large Butternut squash, peeled and cubed
- 3 leeks, washed and cut in ¼ inch rounds
- 1 red pepper, diced
- 3 carrots, cut in larger pieces
- 1 medium onion, diced
- ¼ cup pumpkin seeds
- 6 cups soup stock, low sodium
- 2 sweet apples, grated
- 1 tablespoon No Salt seasoning
- Ground black pepper to taste
- ½ teaspoon dried sage, crushed well
- ¼ teaspoon dried rosemary
In a large pan, add all ingredients except apples and seasonings and let cook until vegetables are soft, about 30 minutes.
Add apples, herbs, no salt seasoning and ground black pepper.
Return to heat and cook an additional 2 or 3 minutes.
Enjoy.
Options:
- 28 ounce can or Cannellini beans can be added the last 2 or 3 minutes of cooking.
- Or you can add cashew milk (1 cup filtered water and ½ cup cashews blended on high speed) to give it a creamy taste. You may also enjoy adding ¼ cup shredded coconut as you’re blending the cashew milk to give it a coconut milk flavour.
- Another idea is to enjoy the stew just as it is with its whole veggies, and then if you have leftovers add nut milk to give a new taste to the dish for the next serving.
- Cube 3 potatoes to add at the beginning of cooking to make a heartier stew.
- Or you may want to puree part or all of the stew in your blender or mash it with a potato masher to thicken the stew.