Free recipe: Butternut Squash Soup

Butternut Squash Stew

©2016 Drew Emborsky, aka The Crochet Dude®


1 small onion chopped
6 cloves garlic, minced
1 small fennel bulb, sliced thin
2 cups butternut squash, peeled cut into small cubes
8 oz brussels sprouts, trimmed and cut in half
4 cups chicken broth (or veggie broth)
2 tbsp fresh chopped sage
1 tbsp fresh chopped rosemary
1 apple, cored and chopped
6 dried apricots, chopped fine
1 can black beans
1 tbsp balsamic vinegar
pepper to taste
olive oil


Heat small amount of olive oil in large pot, sauté onion and garlic until tender.

Free recipe: Butternut Squash Stew

Add squash, brussels sprouts, fennel, chicken (or veggie) broth, sage, and rosemary – bring to the boil, reduce heat and simmer for about 10 minutes or until the vegetables are tender.

Free recipe: Butternut Squash Stew

Add apricots and apples.

Free recipe: Butternut Squash Stew

Cover and simmer 5 minutes more, then add the beans and vinegar. Season with pepper. With potato masher, slightly mash squash before serving.

Free recipe: Butternut Squash Stew

Serves 4.

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3 thoughts on “Free recipe: Butternut Squash Stew”

  1. Looks delicious, but how much brussel sprouts do we add? You seem to have left the sprouts out of the ingredients list.

    1. OMGosh Lynn, thanks for letting me know! I’ve added them to the ingredients list now. Enjoy!

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