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.

No Reviews

Ingredients

Adjust Servings
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.
Mark as complete
2.
Roast for 25-30 minutes or until lightly browned, stirring once halfway through.
Mark as complete
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.
Mark as complete
4.
Cook, stirring frequently, until vegetables soften (8-10 minutes). Add 1 TB sage, garlic, and hot pepper flakes. Cook for 1 minute.
Mark as complete
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.
Mark as complete
6.
Serve garnished with chopped fresh parsley.
Mark as complete
Print

Leave a Reply