Creamy Butter Bean & Roasted Butternut Squash Stew - Create With Kendra

Ingredients

• 1 (15 oz) can butter beans, drained and rinsed
• 1 medium butternut squash, peeled and diced
• 1 large yellow onion, quartered
• 2 whole garlic bulbs, tops sliced off
• 2 tbsp avocado oil
• 4 cups vegetable broth (plus 3 cups for gradual addition)
• 1 bunch fresh thyme (a ton —because we love it!)
• 2 bay leaves
• ½ cup cream or dairy-free substitute
• 1 tsp salt (plus more to taste)
• 1 avocado, sliced (for topping)
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup fresh parsley, chopped (for topping)
• 2 green onions, sliced (for topping)
• Juice of 1 lemon