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Soup Recipes

Butternut Squash Stew


Great for those cool Fall days!

What You Need

  • 3 Tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 Tablespoon minced fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 Tablespoons all-purpose flour
  • 1 cup Marsala wine
  • 1 pound butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 3 to 4 cups beef broth
  • 2 Tablespoons fresh chopped flat-leaf parsley
  • Crusty bread, for serving


  1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
  2. Add the onions, garlic, rosemary and thyme and sauté until the onions are tender, about 2 minutes.
  3. Toss the beef cubes in salt and pepper and flour.
  4. Turn up the heat to med-high and add the beef to the pot.
  5. Cook until the beef is browned and golden around the edges, about 5 minutes.
  6. Add the Marsala wine.
  7. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
  8. Add the butternut squash and sun-dried tomatoes and stir to combine.
  9. Add enough beef broth to just cover the beef and squash.
  10. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour.
  11. Season the stew with additional salt and pepper to taste.
  12. Sprinkle with the chopped parsley.
  13. Serve with crusty bread alongside.



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