Slow Cooker Butternut Squash, Kale & Quinoa Stew
This easy slow cooker butternut squash stew is made with hearty and warming pantry ingredients and requires no pre-cooking!
About this Butternut Squash Stew
Who else feels like they need a giant, warm, comforting bowl of soup right about now?
I know I do.
We spent last week and weekend packing up our entire first floor and kitchen in preparation for a major renovation.
I couldn’t be more excited to start work on what will be my dream kitchen, but in the meantime I’m slightly exhausted.
My parents are graciously allowing us to stay with them in their condo while the renovation happens, which is slated to last about 8 weeks.
Yep, that’s right, we’re crashing with my parents for 8 weeks.
I did my best to pack up all my photography supplies and props so I can carry on with posts, so I’m hoping I can get unpacked and back in the swing of recipe development over the next few days.
Luckily I worked on this dump-and-go slow cooker vegetarian stew before the move, and just looking at the photos again makes me want a giant bowl right this very minute.
It’s full of so many good things, and is substantial enough for a full meatless meal.
I personally love leftovers for lunch the next day, with an extra drizzle of olive oil and pinch of sea salt.
This combination of ingredients was inspired by this butternut squash stew recipe from Love & Lemons, which I wanted to adapt for the slow cooker so it can be be prepared ahead and enjoyed on busy weeknights.
I hope you enjoy this hearty, plant-based stew soon.
Now let’s make some Slow Cooker Butternut Squash, Kale & Quinoa Stew!
Recipe Adaptations
If someone you’re cooking for isn’t a fan of cooked kale, serve the person’s soup prior to adding the kale. Baby spinach can also be used in place of kale.
Serve with crusty bread for dunking.
If you eat dairy, sprinkle the soup with freshly grated parmesan cheese prior to serving.
This Recipe Is…
Dairy FreeGluten FreeNut FreeVeganVegetarian
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Slow Cooker Butternut Squash, Kale & Quinoa Stew
Ingredients
- 1 large yellow onion, finely chopped
- 3 cups cubed butternut squash
- 3 garlic cloves, minced or finely grated
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1-3 teaspoon kosher salt
- 1 (15-oz) can diced tomatoes
- 4 cups vegetable broth
- ½ cup dry quinoa
To Add at the End
- 3 cups chopped kale
- 1 tablespoon white wine vinegar
- Fresh ground pepper, extra virgin olive oil, and parmesan (optional) for serving
Equipment
Instructions
- Combine the onion, butternut squash, garlic, cumin, paprika, salt, tomatoes, broth and quinoa in the base of a 6-quart slow cooker, stirring to combine.
- Cover and cook for 4 hours on high or 6 hours on low, or until the onions and butternut squash are very tender and cooked through.
- Uncover, add the kale, cover, and cook on high for the kale to wilt, about 15-20 minutes.
- Uncover and add the vinegar, stirring to combine. Taste and additional salt or vinegar if you like.
- Serve, drizzled with extra virgin olive and freshly ground pepper.
Can I replace the quinoa with brown rice?
Michele, brown rice doesn’t cook quite as well in the slow cooker for this recipe. You can definitely add cooked rice to the soup once it’s finished in the slow cooker.
I’ve now made this twice in my IP and LOVE it! Followed directions exactly, cooking first time for 20 minutes on normal (medium) setting, manually released pressure, added kale then cooked another 3 minutes, manually released pressure then added vinegar. Perfection and delicious!!! Thank you!
Traci, Yay, so glad you enjoyed. Thanks for sharing the IP variation! 🙂
My son who is vegan loved this recipe. He asked for leftovers to take home.
Fantastic, so happy you and your family enjoyed!
Do you know if this soup freezes well?
Sarah, yes, is should freeze just fine! The quinoa will continue to soak up liquid as it sits, so you may need to add more liquid when you reheat it later, but otherwise should be good.
Made the IP version posted by Traci tonight and followed the recipe exactly. So delicious! I’ll definitely make it again!
Jackie, yay, so happy you enjoyed and that this worked out for the Instant Pot! Cheers!
How would you add a protein to this? Love vegetarian, but as a man, I need more protein.
Hi Chris, I think chicken would be a great addition to this one. Add 1 pound boneless, skinless chicken breasts or thighs along with the other ingredients and cook according to the recipe instructions. Once the time is up, remove the chicken, shred or dice, and add back to the stew, stirring to combine. I hope you enjoy!
Tasty—recommend 👍🏽
Michelle, yay, so glad you enjoyed. Thanks so much for taking the time to leave a review!
Can I use sweet potatoes instead of the squash?
Natalie, sweet potatoes should work well as a substitute for the squash. Let us know how it turns out!
Is 114.5 ounces of diced tomatoes correct, or is that a typing error.
Thank you!!
Hi Avis, that actually says 1 14.5 oz can, but I can see how that can be confusing. I edited the recipe so it’s clearer. So yes, look for a 14.5-oz can (or thereabouts) of diced tomatoes. Hope you enjoy.
Can I use frozen butternut squash??
Kayla, yes, you can use frozen butternut squash! It will not hold up as well as fresh, so you might find it dissolves somewhat with the long cook time, but should still taste delicious. Hope you enjoy!
Really enjoyed this! It smells wonderful while cooking. Added a can of black beans when I added the kale. A make-again for sure.
Ohhhh, love the idea of adding black beans to this one! Thanks so much for leaving a review!
Making this today. I’m thinking of adding mushrooms and garbanzo beans.
Love the idea of adding mushrooms and chickpeas, Tamara. If you give it a try let us know how it turns out!
This is absolutely delicious. I used chicken stock (didn’t realize I was out of veggie stock). I used unseasoned rice vinegar because I had that on hand (2 tbsp). My boyfriend does not favor stews / soups and he asked if we could make this every week. Thank you!
Yay, so happy to hear you enjoyed this one, Jess! Thanks so much for sharing your thoughts!
So good!
Yay, Debbie, so happy to hear you enjoyed this one. Thanks so much for sharing a review!
My mom who is vegan absolutely loves this recipe! She always asks me to make it when she comes to town! I’m so glad I found this!
That’s wonderful to hear, Amanda, so happy you and your mom are both enjoying this one. Thanks so much for sharing your review!
Is the vinegar at the end necessary?
Hi Gail, no, if you don’t want to use it you can skip it. It definitely brightens and balances the flavors up after the long cook time, but it’s optional. Hope you enjoy!