Butternut Squash Wild Rice Stew

makingthymeforhealth.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

2 tablespoons olive or avocado oil

2 medium leeks, halved and thinly sliced (white and light green parts only)

2 large carrots, peeled and finely chopped

2 celery ribs, finely chopped

4 garlic cloves, minced

3 cups chopped lacinato kale

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon salt & pepper

6 cups vegetable broth

2 pounds butternut squash, peeled and cut into 1-inch cubes (yields about 3 cups)

1 cup wild rice, rinsed

1 cup raw cashews, soaked

½ tablespoon cornstarch or arrowroot

1 15-ounce can chickpeas, drained and rinsed

Directions at makingthymeforhealth.com

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