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Squash, Bean, and Apple Stew

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"A hearty stew with many ingredients and lots of healthy goodness. Very versatile, too; add carrots or any veggies you like."
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1 h 20 m servings 501
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 501 calories; 9.9 69.2 36.3 69 1025 Full nutrition

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