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.

Hearty Winter Veggie Stew w Roasted Butternut Squash
Course: Main Dish, Soups
Cuisine: American
Servings: 8 servings
Calories: 121 kcal
Ingredients
  • 1 TB olive oil
  • 6 cups butternut squash cubed
  • 2 cups onion diced
  • 2 cups carrot diced
  • 2 cups celery diced
  • 1 tsp salt divided
  • 1/4 tsp pepper divided
  • 2 TB fresh sage chopped, divided
  • 2 tsp garlic
  • pinch red pepper flakes
  • 4 cups chicken broth
  • 4 cups baby kale
  • 1 tsp lemon
  • 1/4 cup parsley chopped
Instructions
  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.

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

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