Hearty Squash Stew

Warm up with a bowl of comforting Hearty Squash Stew, a soul-soothing recipe packed with nutrient-rich vegetables and aromatic spices. Featuring tender chunks of butternut squash, sweet potato, and carrots simmered to perfection in a flavorful broth infused with cumin, smoked paprika, and thyme, this stew is perfect for cozy evenings. Diced tomatoes and a touch of kale add a vibrant, wholesome touch, making it both nourishing and delicious. Ready in just an hour and easy to prepare, this one-pot vegan stew is perfect for busy weeknights or meal prep. Serve it with crusty bread or over rice for a filling meal that’s as satisfying as it is healthy.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 1 large sweet potato
• 3 medium carrots
• 1 large yellow onion
• 4 cloves garlic
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 2 cups, chopped kale
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Peel and deseed the butternut squash, then cut it into 1-inch cubes. Peel the sweet potato and dice it into 1-inch cubes. Slice the carrots into rounds. Finely chop the onion and mince the garlic.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until the onion becomes translucent.

Step 3

Stir in the ground cumin, coriander, smoked paprika, and thyme. Cook for 1 minute to toast the spices and release their aromas.

Step 4

Add the diced butternut squash, sweet potato, and carrots to the pot. Stir to coat the vegetables in the spice mixture.

Step 5

Pour in the vegetable broth and add the can of diced tomatoes (with their juices). Add the bay leaf. Stir and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for 25-30 minutes, or until the squash and sweet potato are tender when pierced with a fork.

Step 7

Stir in the chopped kale and let it wilt into the stew, cooking for an additional 5 minutes.

Step 8

Season the stew with salt and black pepper, tasting and adjusting as needed.

Step 9

Remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or over rice for a hearty meal.

Nutrition Facts

Serving size	3348.6 grams (3348.6g)

Amount per serving	% Daily Value*
Calories	1621

Total Fat 52.50g	67%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 9.80g
Cholesterol 5mg	2%
Sodium 6728mg	293%
Total Carbohydrate 270.40g	98%
Dietary Fiber 71.20g	254%
Total Sugars 75.50g
Protein 45.80g	92%

Vitamin D 0IU	0%
Calcium 1058mg	81%
Iron 21mg	119%
Potassium 7541mg	160%

*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: 27.2%

Protein: 10.5%

Carbs: 62.3%