Butternut Squash White Bean And Kale Ragout Vegan Recipes

KALE, WHITE BEAN, AND BUTTERNUT SQUASH SOUP

Steps:

• Remove and discard the skin from the rotisserie chicken. Shred the meat into a bowl and set aside. Place the carcass and bones in a medium pot. Add 8 cups water, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
• Meanwhile, heat the oil in a large pot over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Add the celery, garlic, and thyme and cook, stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute.
• Strain the chicken mixture into the vegetable mixture and discard the bones. Add the squash and bring to a boil. Reduce the heat and simmer until the squash is just tender, 5 to 7 minutes. Stir in the kale, beans, and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes. Discard the thyme sprigs before serving.

BUTTERNUT SQUASH WHITE BEAN SOUP

Steps:

• Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion and sprinkle with salt and pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
• Add garlic, ginger, cumin, and cinnamon. Stir and cook for 1 minute.
• Add butternut squash, broth, thyme, salt, and pepper. Make sure there is enough broth to cover the squash. Add more broth or water if needed. Stir to combine.
• Bring to a boil then reduce heat to a simmer. Cover and simmer until squash is tender, about 30 minutes.
• Remove and discard thyme stems (the leaves should fall off during the cooking process).
• Place 1/4 of both beans in a small bowl and mash with a fork. Add both beans and mashed beans to the pot and stir to combine.
• Cook until beans are heated through, about 5 minutes.
• Ladle soup into bowls and top with a heaping tablespoon or two of couscous mixture.
• While the soup is simmering, prepare couscous according to package instructions.
• Stir in apricots, green onion, pepitas, parsley, salt, and pepper.

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)

Steps:

• 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
• 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
• 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
• 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
• Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
• Add the garlic, and cook for another minute or two.
• Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
• Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
• Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
• Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
• Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
• Transfer stew to large shallow bowl. Sprinkle generously with cheese.