Butternut Squash Wild Rice Stew
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Making Thyme for Health · by Sarah Rotavera★ 4.9 (33)

Butternut Squash Wild Rice Stew

NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 31%
CARBS 68G62% OF CAL
11G FIBER11G SUGAR46G OTHER
FAT 15G30% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy wild rice stew with butternut squash, chickpeas, and kale. Cozy and comforting, packed with vegetables and served in a savory vegetable broth.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
PREP
20M
SODIUM
1030MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.