Harvest Squash Stew

Khrista Silnes McGee


I made this out of blue one cold day in September.

★★★★★ 2 votes
30 Min
45 Min


1 medium
butternut squash
1 1/2 c
green bell pepper
1 small
1 1/2 c
sweet potatoes
1 c
1 tsp
sea salt
chicken bouillon cube
1 pinch
black pepper
3 Tbsp
sour cream
1/4 c


1Take One medium Butternut Squash cut in half and hallow out seeds. After seeds have been removed cut each half into fourths, and peel each fourth and cube squash. Place in a small kettle add water and boil like you would potatos. After squash have fully cooked Mash with either a mand masher or a mixer which ever your prefer I used a Mixer. After mashing or mixing whichever place squash into a a kettle and set on a med to med hi heat and stir occansionally. Add your sour cream and buttermilk and stir until well blended together
2Chop or make small slices or your green pepper and Onion. Peel and cube sweet potatos. Peel and slice Carrots. Add green pepper and onion to your squash. Place sweet potatos and carrots in a ziploc bag and seal or place in an old cereal bag fold over and roll open end of bag and microwave on high for 2- 4 minites or until soft but still firm. once those are finished add them to your squash.
3Once all of the vegetables are added to the squash add salt,garlic, herbs, and chicken boullion cubes. heat through and serve. Enjoy :)

About this Recipe

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, Healthy
Hashtags: #Low, #squash, #sodium, #harvest