Butternut and White Bean Stew
Recipe from Whole Food Goodness
1 medium butternut squash, divided (Enough for at least 4 cups cooked)
1 large yellow onion chopped
2 cloves garlic minced
1 T fresh ginger root, minced
1 jalapeño pepper, seeded and minced
1 T curry powder
2 t cumin
1/4 tsp allspice
1 small bunch of kale, finely chopped
5 cups water, vegetable broth or bean broth
2 cups cooked white beans
1/4 cup cashews
Bake whole squash in a 350 degree oven for 1 hour or until tender. Cool, then peel and cut in cubes. Saute onion on medium high heat until it starts to brown. Add garlic, ginger, jalapeno, and spices. Cook 2 – 3 minutes adding a little water if needed to keep from sticking. Add 3 cups water and kale. Cook until kale is tender. Add beans and all but 1 cup of squash to pot. Blend cashews, 1 cups water and reserved squash until creamy. Transfer into soup pot and heat through. Add water or broth to thin if needed and serve.