Swapping out traditional beef for lean ground turkey and root vegetables for tender butternut squash, this recipe gives you all the rich, deep flavors of a classic Guinness stew without the guilt. Infused with stout and generously seasoned with Italian herb seasoning mix, this savory bowl of goodness is hearty enough for a chilly autumn evening, yet light enough to enjoy year-round.

As much as I love a creamy butternut squash soup, like this Italian Sausage & Orzo Butternut Squash Soup and this Creamy Prosciutto & Butternut Squash Rice Soup, unfortunately, there are times when I don’t have any milk, cream, or half-and-half in my fridge. On those days, I tend to go with a beer or lager instead. And occasionally, like with this stew, I’ll dial up the flavor even more by using a stout. Is it the same as using a milk product? No. But it’s just as delicious and tasty, just a whole heck of a lot lighter.

And since this recipe uses stout, I feel like it’s only fair to consider it a stew instead of a soup. But that’s just me deciding to call it that. In my world, no matter the time of year, stout kind of equals St. Patrick’s Day. So even though butternut squash is involved, and even though it’s fall, stew instantly comes to mind when I think of Guinness. So, in my mind, this is a stew-ish soup. And since this is, after all, my recipe, I get naming rights. But you can call it whatever you choose. No matter the name, I guarantee you’ll love it.

Ingredients:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 2 (20.8-oz.) Packages of 93% Lean Ground Turkey
• 2 Tablespoons Light Brown Sugar, Packed
• 4 Teaspoons Italian Herb Seasoning Mix (No-Salt)
• 2 Teaspoons Finely Ground Sea Salt
• 1 Teaspoon Finely Ground Black Pepper
• 2 Tablespoons Worcestershire Sauce
• 1 Teaspoon Coleman’s Mustard
• 2 (14.9-oz.) Cans of Guinness or Stout
• 1 (32-oz.) Carton of Low-Sodium Beef Broth
• 3.5 Pounds Butternut Squash, Peeled, Deseeded, & Diced into Bite-Size Pieces
• 6 Tablespoons Cornstarch
• 6 Tablespoons Cold Water
• Freshly Ground Black Pepper (Optional)
• Fresh Chives, Finely Chopped (Optional)
• Freshly Grated Cheese (Optional)

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium-high heat. When the oil is hot, add the ground turkey and onions. Cook for approximately 12 to 15 minutes, stirring often, or until the onions are translucent and the ground turkey is cooked through.
2. Add the light brown sugar, seasoning mix, salt, pepper, Worcestershire sauce, and mustard. Stir well to combine.
3. Add the stout, broth, and diced butternut squash. Increase the heat to high. Stir to combine and bring to a rolling boil.
4. When the stew comes to a rolling boil, reduce the heat to medium-low, cover, and then simmer for 45 minutes. Stir the stew every 15 minutes.
5. In a small bowl, whisk together the cornstarch and cold water.
6. Add the cornstarch slurry to the stew and stir well to combine.
7. Cover and cook for 15 minutes, stirring every 5 minutes.
8. If desired, serve garnished with freshly ground black pepper, finely chopped chives, and freshly grated cheese.

Suggestions:

• If you can’t find 20.8-oz. packages of lean ground turkey, use approximately 2 1/2 pounds of lean ground turkey for this recipe.
• Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought seasoning mix, try to use one that contains no salt; otherwise, this soup may be too salty. If you use a seasoning mix with salt, reduce the salt in this recipe to 1 teaspoon. Add additional salt before serving if needed.
• If you are using Guinness for this recipe, it comes in both bottles and cans. The bottles contain 12-oz., and the cans contain 14.9-oz. I used two cans of Guinness in this recipe; however, fewer ounces of stout from a bottle will not harm this recipe.
• You can use either broth, stock, or bone broth in this recipe. Just make sure to use a low-sodium version.
• Coleman’s Mustard is a hot yellow mustard. You can replace it with any type or brand of mustard if you choose.
• Freshly grated Parmesan or Cheddar will both work as a garnish for this stew.
• This is a large-batch recipe and will yield at least 6 bowls of soup.

Improvements:

• Add a little bit of crushed or finely minced garlic to this stew right before you add the seasonings.
• For even more flavor, add a tablespoon or two of steak sauce to the stew.
• Omit the brown sugar in this recipe. Replace it with one tablespoon of honey and one peeled, cored, and finely chopped apple. Add these when you add the stout, broth, and butternut squash.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Stew Recipes.

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Yum

Butternut Squash Ground Turkey Guinness Stew

Ingredients:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 2 (20.8-oz.) Packages of 93% Lean Ground Turkey
• 2 Tablespoons Light Brown Sugar, Packed
• 4 Teaspoons Italian Herb Seasoning Mix (No-Salt)
• 2 Teaspoons Finely Ground Sea Salt
• 1 Teaspoon Finely Ground Black Pepper
• 2 Tablespoons Worcestershire Sauce
• 1 Teaspoon Coleman's Mustard
• 2 (14.9-oz.) Cans of Guinness or Stout
• 1 (32-oz.) Carton of Low-Sodium Beef Broth
• 3.5 Pounds Butternut Squash, Peeled, Deseeded, & Diced into Bite-Size Pieces
• 6 Tablespoons Cornstarch
• 6 Tablespoons Cold Water
• Freshly Ground Black Pepper (Optional)
• Fresh Chives, Finely Chopped (Optional)
• Freshly Grated Cheese (Optional)

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium-high heat. When the oil is hot, add the ground turkey and onions. Cook for approximately 12 to 15 minutes, stirring often, or until the onions are translucent and the ground turkey is cooked through.
2. Add the light brown sugar, seasoning mix, salt, pepper, Worcestershire sauce, and mustard. Stir well to combine.
3. Add the stout, broth, and diced butternut squash. Increase the heat to high. Stir to combine and bring to a rolling boil.
4. When the stew comes to a rolling boil, reduce the heat to medium-low, cover, and then simmer for 45 minutes. Stir the stew every 15 minutes.
5. In a small bowl, whisk together the cornstarch and cold water.
6. Add the cornstarch slurry to the stew and stir well to combine.
7. Cover and cook for 15 minutes, stirring every 5 minutes.
8. If desired, serve garnished with freshly ground black pepper, finely chopped chives, and freshly grated cheese.

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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Butternut Squash Ground Turkey Guinness Stew. Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.

Is there anything better than coming inside from the cold to the smell of a simmering pot of butternut squash soup on the stove? Whether you’re craving a hearty, chunky version packed with earthy goodness or you’re longing for a velvety, smooth bowl of soup, destined to be paired with a perfectly gooey grilled cheese, we’ve got you covered. In this recipe round-up, you’ll find the best butternut squash soup recipes, guaranteed to chase away the chill, while filling your home with an irresistible aroma this fall and winter. CLICK HERE for the recipes.