Winter Squash Stew With Spicy Beans and Kimchi
Video Recipe here!
This wonderfully spicy and tangy soup is perfect for those chilly nights in, and is an easy “throw it all in the pot” dinner. I like to use acorn squash, but other winter squashes like kabocha or delicata are delicious here as well.
I used homemade kimchi here, hence the carrots. They are by no means required…I just like them in my kimchi.
Yield: 4 Servings
Active Time: 15m
Total Time: 1h
INGREDIENTS:
1-1½lbs winter squash, such as acorn, kabocha, or delicata, halved, seeds removed, cut into 1” wedges
1 medium yellow or white onion, sliced
6 cloves of garlic, thinly sliced
(1) 3” piece of ginger, sliced thin (no need to peel!)
2 c. vegan kimchi, roughly chopped, with liquid (see note)
1 Tbsp white miso (see note)
1 Tbsp gochujang (see note)
1½ q. vegetable or chicken broth
(2) 15.5oz cans cannellini or great northern beans, drained and rinsed
Juice from half of a lemon
Scallions for garnish (optional)
Chili crisp, homemade or Lao Gan Ma (optional)
RECIPE:
Heat stock in a medium pot over medium high heat. Once warm, whisk miso and gochujang into broth.
Add squash, onion, garlic, ginger, kimchi, and liquid. Season lightly with salt. Bring to a simmer and cook, uncovered, until squash is just under fork tender, 20-30 minutes.
Add beans to stew and continue cooking until squash is completely tender, about 10 minutes more. Remove from heat, add lemon juice, and taste for seasoning.
Ladle soup into bowls and top with optional chili crips and scallions. Enjoy!
HELPFUL NOTES:
While I recommend having miso and gochujang in your fridge for their wonderful flavors and nearly indefinite shelf life, if you don’t have or can’t source these ingredients just omit them in favor of a tablespoon of smoked paprika.
A lot of store-bought kimchi has fish sauce in it. Be sure to check your ingredients, or opt for homemade!
Enjoy!