Hearty Winter Veggie Stew w Roasted Butternut Squash

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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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


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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Roast for 25-30 minutes or until lightly browned, stirring once halfway through.
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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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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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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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Serve garnished with chopped fresh parsley.
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