Squash, Bean, And Apple Stew

Ingredients

• Servings: 6
• 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® v8®)
• 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®)

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.
• 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.
• 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.
• puree 1 can cannellini beans with liquid in a blender until smooth.
• 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.