Butternut Harvest Stew

Cozy up with a bowl of Butternut Harvest Stew, a hearty and nourishing dish that captures the essence of autumn in every bite. This vibrant vegetable stew combines tender butternut squash, sweet carrots, earthy parsnips, and nutrient-packed kale, all simmered in a fragrant broth infused with warm spices like cumin, cinnamon, smoked paprika, and thyme. A splash of diced tomatoes adds a subtle tang, while sautéed onions and garlic create a rich flavor base. Perfect for a comforting weeknight dinner or a crowd-pleasing lunch, this vegan and gluten-free recipe is ready in just an hour and pairs beautifully with crusty bread or a side of rice. Packed with wholesome, seasonal ingredients, this one-pot wonder is as delicious as it is nutritious.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups butternut squash, peeled, seeded, and cubed
• 2 cups carrots, peeled and sliced
• 1 cup parsnips, peeled and sliced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery stalks, sliced
• 6 cups vegetable broth
• 14.5 oz canned diced tomatoes
• 2 cups kale, stems removed and chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 leaves bay leaves
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, ground cumin, ground cinnamon, dried thyme, and smoked paprika. Cook for 1-2 minutes until fragrant.

Step 4

Add the butternut squash, carrots, parsnips, and celery to the pot. Stir to coat the vegetables in the spices.

Step 5

Pour in the vegetable broth and canned diced tomatoes (including their juices). Add the bay leaves, salt, and black pepper.

Step 6

Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.

Step 7

Stir in the chopped kale during the last 5 minutes of cooking, allowing it to wilt.

Step 8

Remove the bay leaves before serving. Adjust the seasoning with more salt and pepper if needed.

Step 9

Ladle the stew into bowls and serve warm, optionally with crusty bread or a side of rice.

Nutrition Facts

Serving size	3680.6 grams (3680.6g)

Amount per serving	% Daily Value*
Calories	1811

Total Fat 58.80g	75%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 10.50g
Cholesterol 8mg	3%
Sodium 6731mg	293%
Total Carbohydrate 305.20g	111%
Dietary Fiber 85.90g	307%
Total Sugars 86.70g
Protein 53.70g	107%

Vitamin D 0IU	0%
Calcium 1254mg	96%
Iron 24mg	133%
Potassium 9175mg	195%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 10.9%

Carbs: 62.1%