Squash, Bean, And Apple Stew Recipe

Name: Squash, Bean, And Apple Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red potatoes, cut into chunks; 2 tablespoons olive oil; 1 1/2 pounds skinless, boneless chicken breast halves, cut into chunks; 1 yellow onion, chopped; 2 cloves garlic, minced; 1/2 butternut squash, seeds removed; 1 (15 ounce) can cannellini beans; 3 cups chicken broth, or as needed; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 (8.3 ounce) can butternut squash soup (such as Campbell's(R) V8(R)); 2 stalks celery, chopped; 2 apples - peeled, cored, and cut into chunks; 1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick(R))

Servings: persons

4 red potatoes, cut into chunks
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cut into chunks
1 yellow onion, chopped
2 cloves garlic, minced
1/2 butternut squash, seeds removed
1 (15 ounce) can cannellini beans
3 cups chicken broth, or as needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (8.3 ounce) can butternut squash soup (such as Campbell's(R) V8(R))
2 stalks celery, chopped
2 apples - peeled, cored, and cut into chunks
1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick(R))

1
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2
Heat oil in a skillet over medium heat. Saute chicken in hot oil until no longer pink in the center, 5 to 7 minutes. Stir onions and garlic into chicken and cook and stir until onion is translucent, about 5 minutes.
3
Place butternut squash in a microwave-safe dish and cover dish with plastic wrap. Cook squash in the microwave on high until squash is tender, about 10 minutes. Remove flesh from squash skin with a fork.
4
Puree 1 can cannellini beans with liquid in a blender until smooth.
5
Combine potatoes, chicken mixture, butternut squash, pureed cannellini beans, chicken broth, drained cannellini beans, butternut squash soup, celery, apples, and chili seasoning mix together in a large pot. Bring to a boil, reduce heat to medium-low, and cook until flavors blend, about 30 minutes.

1141

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 red potatoes, cut into chunks, 2 tablespoons olive oil, 1 1/2 pounds skinless, boneless chicken breast halves, cut into chunks, 1 yellow onion, chopped, and more.

Yes, Squash, Bean, And Apple Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash, Bean, And Apple Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions