From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
Ingredients:
4 cups vegetable broth 1 tablespoon vegetable oil 2 onions, chopped fine 4 scallions, minced 4 garlic cloves, minced 1-2 teaspoons minced canned chipotle chili in adobo sauce 1 teaspoon minced fresh thyme or ¼ teaspoon dried 1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups) To Finish and Serve: 1 pound Swiss chard, stemmed and cut into 1-inch pieces (or other greens) 1 cup canned coconut milk Salt & pepper
Preparation:
Refrigerate 2 cups broth. Heat oil in Dutch oven over medium heat until shimmering. Add onions and scallions and cook until softened, 5 to 7 minutes. Stir in garlic, chipotle, and thyme and cook until fragrant, about 30 seconds.
Stir in 1 cup squash and remaining 2 cups broth, scraping up any browned bits. Bring to simmer and cook until squash is tender, 10 to 15 minutes.
Process squash mixture in blender until smooth, about 30 seconds. Return mixture to now-empty pot. Stir in remaining squash and the chilled broth. (Make Ahead Tip: At this point, the cooled stew can sit in the refrigerator for up to 3 days. Let cool uncovered for 30 minutes before transferring to the refrigerator.)
To finish, stir in Swiss chard/greens and bring stew to a simmer over medium heat. Cover and reduce heat to medium-low, and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes. Off heat, stir in coconut milk and let sit until heated through, about 5 minutes. Season with salt and pepper to taste.