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.

5 from 1 vote
Hearty Winter Veggie Stew w Roasted Butternut Squash
Course: Main Dish, Soups
Cuisine: American
Servings: 8 servings
Calories: 121 kcal
  • 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
  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.
Nutrition Facts
Hearty Winter Veggie Stew w Roasted Butternut Squash
Amount Per Serving
Calories 121 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 782mg 33%
Potassium 870mg 25%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 4g 8%
Vitamin A 403.1%
Vitamin C 96.1%
Calcium 15%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

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