French Countryside Butternut Squash & White Bean Stew

Cozy, rustic comfort for chilly nights

When the temperatures dip and I’m craving something cozy, this French Countryside Butternut Squash & White Bean Stew is one of my favorite things to make. It’s hearty, wholesome, and just creamy enough to feel indulgent – the kind of meal that makes you slow down, grab a spoon, and sigh a little.

This dish has all the right winter vibes: sweet butternut squash, tender root veggies, creamy white beans, and herby notes that make your kitchen smell like you’re cooking in a little stone cottage somewhere in Provence. (A girl can dream, right?)

Building Layers of Flavor

The magic here comes from taking your time with the basics. Start by sautéing the butternut squash until it begins to crisp up around the edges – that adds a little flavor and helps keep those golden cubes intact while they cook. Then toss in the leeks, carrots, and celery so they can do their thing and soften up. A quick splash of white wine loosens all the good stuff off the bottom of the pot (and honestly, makes your kitchen smell amazing).

Cannellini beans give the stew a silky texture, but that little pour of cream at the end? It takes it from good to comfort-in-a-bowl level. The mouthfeel is luxurious without being heavy. That said, if you’d rather skip dairy, just finish your bowl with a drizzle of good olive oil and a sprinkle of fresh herbs – still totally satisfying. Herbes de Provence and thyme tie everything together with that cozy, rustic vibe that makes you want to grab a hunk of bread and call it dinner.

A Bowl with Options

This stew is flexible – like, “whatever’s in the fridge” flexible:

• Want a little extra protein? Stir in cooked, crumbled Italian sausage before serving. It turns the dish into a full one-pot meal.
• Feeling fancy? Swirl in a spoonful of pistou (basically a garlicky basil paste). It melts into the broth and adds bright, herby goodness.
• Switch up your squash? Try this with honeynut, buttercup, or acorn.

A few more quick tips from my kitchen:

• Brussels sprouts are pictured here, but a chiffonade of lacinato kale (oh, that color!) or your favorite hearty green works beautifully. If you’re using baby spinach or other tender greens, add them in the last 5 minutes, not 10.
• You can absolutely skip the greens. I’ve done that when I forgot to buy them, and it was still delish.
• Start with 3 cups of broth for a thicker, stew-like consistency. Add more if you prefer it looser or soupier.
• If you have an immersion blender, feel free to use that to blend up just a bit of the stew instead of juggling a ladle and a stand-alone blender.

How to Serve It

Ladle it into warm bowls, top with a drizzle of olive oil or some pistou, and finish with fresh parsley or thyme. Don’t forget a good, crusty baguette or Anna’s classic sourdough for dunking – it’s basically part of the experience.

This stew is one of those recipes that tastes even better the next day, making it perfect for meal prep or easy entertaining. Whether you’re feeding family, friends, or just yourself after a long day, this is the kind of meal that fills both your bowl and your soul.

Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer, and the gal behind Sip + Sanity, recipes for celebrating every. little. thing!

www.sipandsanity.com

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Print Recipe

French Countryside Butternut Squash & White Bean Stew

Prep Time includes mise en place.

Source: Sip + Sanity | Linda Feller for Plan to Eat

Course: Main Course

Prep Time: 45 min

Cook Time: 55 min

Total Time: 1 hr 40 min

Serves: 6 Scale Update

Ingredients

• 2 tbsp olive oil plus more, if needed
• 1 tbsp unsalted butter
• 1 medium butternut squash (about 2 lbs), peeled + cubed (½-inch)
• 1 medium leek (or 3 baby leeks) white + light green parts, sliced (well-rinsed)
• 2 carrots peeled + diced
• 2 celery stalks diced
• Kosher salt + freshly ground black pepper to taste
• 3 cloves garlic minced
• ¹⁄₂ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or similar)
• 3-4 cups vegetable or chicken broth
• 30 ounces canned cannellini beans (2 15-oz cans) drained + rinsed
• 1 bay leaf
• 1 tsp herbes de Provence
• 2 sprigs fresh thyme (or ½ tsp dried)
• 12 ounces hearty greens of your choice sliced thin (Brussels sprouts, kale, chard, etc.)
• ¹⁄₂ cup heavy cream (optional, for richness)
• fresh parsley or thyme chopped, for garnish
• crusty baguette for serving

Directions

1. In a Dutch oven or soup pot, heat olive oil + butter over medium heat. Add the butternut squash and sauté for 7-8 minutes to crisp the edges. Remove to a plate.
2. Add the leeks, carrots, and celery to the pot. (Add another drizzle of olive oil, if needed.) Season lightly with salt and pepper. Sauté until softened and fragrant, 6 to 8 minutes. Stir in garlic and cook 1 minute more.
3. Pour in white wine. Let it simmer 2 minutes, scraping up any brown bits.
4. Return the squash to the pan along with broth, beans, herbes de Provence, and thyme. Season lightly with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10 minutes.
5. Ladle about 2 cups of the stew into a blender (not the thyme sprigs!). Blend until smooth and creamy; return to the pot. Stir in the greens; cover and cook for an additional 10 minutes.
6. Remove the thyme sprigs. Stir in the cream (if using), and adjust seasoning.
7. Ladle into bowls, top with fresh parsley or tarragon, and serve with warm baguette for dipping.

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