One-Pot Wonders
Mung Bean and Butternut Squash Stew
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5 Reviews
Taylor S.
September 19, 2017
This is wonderful, hot or cold! It's my first fall soup and I couldn't have picked a better one to make. Since I do not have garam masala I just substituted curry powder and coriander. I also used low-fat coconut milk. DELISH.
Douglas B.
November 3, 2014
Since I found this recipe it has become a monthly staple in my home.
DIVINITY in a bowl !
DIVINITY in a bowl !
Lee A.
April 30, 2013
I blended in a block of tofu at the end to increase the protein content and give a creamier texture. I also cooked it in a pressure cooker in about 20 mins. Easy and delicious.
Tashipluto
February 15, 2013
I made this tonight -- delicious! I used kabocha squash because that's what I had. I also subbed cayenne pepper, added with the other spices, because I was out of peppers. I started with half tsp and added another half because we like our food spicy. Also added a tbsp of lime juice because I thought it was too sweet -- probably because of the different squash. Then I decided to use my immersion blender at the end to make it more dal-like and less soup-like. I knew my kids would be leery of the floating chunks of squash and chard, but once it all blended up they gobbled it down. A definite keeper, my daughter even "put it on her list"!
Elena J.
December 28, 2011
So tasty! I used whole mung beans (soaked overnight) instead of the split beans and subbed a sweet green pepper and some celery for the chopped greens, and it was delicious. Very warming for the winter, but not overly-rich. So, basically perfect for this time of year, when I'm trying to repent from all the Christmas-time indulgences! Thank you for the great recipe!
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