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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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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