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4.91 from 33 votes

Butternut Squash Wild Rice Stew

This creamy wild rice stew is made with butternut squash, chickpeas and kale. Cozy, comforting, and utterly delicious!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: dinner
Cuisine: American
Servings: 6
Calories: 382kcal

Ingredients

  • 2 tablespoons olive or avocado oil
  • 2 medium leeks halved and thinly sliced (white and light green parts only)
  • 2 large carrots peeled and finely chopped
  • 2 celery ribs finely chopped
  • 4 garlic cloves minced
  • 3 cups chopped lacinato kale
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt & pepper
  • 6 cups vegetable broth
  • 2 pounds butternut squash peeled and cut into 1-inch cubes (yields about 3 cups)
  • 1 cup wild rice rinsed
  • 1 cup raw cashews soaked* (see notes)
  • 1/2 tablespoon cornstarch or arrowroot
  • 1 15-ounce can chickpeas drained and rinsed

Instructions

  • In a large pot, warm 1 tablespoon oil over medium heat. Add the leek, carrots, celery and garlic then cook for about 5 minutes. Next add the kale, oregano, thyme, salt & pepper and cook for an addition 3 minutes.
  • To the pot, add wild rice. Pour in the vegetable broth and bring to a boil. Reduce to a simmer, partially cover and cook for 10 minutes. Add the squash and continue to cook for another 20-25 minutes, until squash is soft and rice is fully cooked. The time may vary depending on the rice that you use. 
  • To a high speed blender or NutriBullet, add the soaked and rinsed cashews, 1 cup of water and 1/2 tablespoon starch. Blend until smooth.
  • Lastly, add the chickpeas and pour in the cashew milk. Cook until heated through, about 5 minutes. Serve warm and enjoy!

Notes

*To soak cashews, bring a pot with 2 cups water to a boil. Remove from heat, add the cashews and allow to soak for at least 30 minutes. Drain and rinse before using in recipe.

Nutrition

Calories: 382kcal | Carbohydrates: 57g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 976mg | Potassium: 966mg | Fiber: 7g | Sugar: 9g | Vitamin A: 21513IU | Vitamin C: 49mg | Calcium: 139mg | Iron: 5mg