Hearty Winter Veggie Stew w Roasted Butternut Squash

March 2, 2022

easy

8

This hearty, flavorful stew is a deliciously easy way to get more veggies in your life! Nutty roasted butternut squash and antioxidant-packed, sweet baby kale pair so perfectly here, they won’t even notice how healthy they’re eating.

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Ingredients

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	1 tablespoon olive oil
	6 cups butternut squash cubed
	2 cups onion diced
	2 cups carrot diced
	2 cups celery diced
	1 teaspoon salt divided
	1/4 teaspoon pepper divided
	2 tablespoons fresh sage chopped, divided
	2 teaspoons garlic
	pinch red pepper flakes
	4 cups chicken broth
	4 cups baby kale
	1 teaspoon lemon
	1/4 cup parsley chopped

Nutritional Information

121kcal Calories

24g Carbohydrates

4g Protein

2g Fat

782mg Sodium

870mg Potassium

4g Fiber

6g Sugar

20155IU Vitamin A

79.3mg Vitamin C

150mg Calcium

1.9mg Iron

Directions

1.

Preheat oven to 450 degrees and line a baking pan with parchment paper. Spread squash out over prepared pan, drizzle with 1 tsp olive oil, and season with ½ tsp salt and 1/8 tsp pepper. Toss well to coat.

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2.

Roast for 25-30 minutes or until lightly browned, stirring once halfway through.

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3.

While squash roasts add remaining 2 tsp olive oil to a large soup pot and heat over medium heat. Add onion, carrot, and celery and season with remaining ½ tsp salt and 1/8 tsp pepper.

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4.

Cook, stirring frequently, until vegetables soften (8-10 minutes). Add 1 TB sage, garlic, and hot pepper flakes. Cook for 1 minute.

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5.

Add chicken broth, increase heat to bring to a boil, cover, and simmer for 10 minutes or until squash is done. Add kale, roasted squash, remaining chopped sage, and lemon juice.

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6.

Serve garnished with chopped fresh parsley.

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