Slow Cooker Butternut Squash, Kale & Quinoa Stew
A simple and delicious plant-based meal, Slow Cooker Butternut Squash Stew is hearty, nourishing and packed with all the good stuff.
Equipment
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 or chicken stock
- 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
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.
Notes
Serve with crusty bread for dunking.
If you eat dairy, sprinkle the soup with freshly grated parmesan cheese prior to serving.
Nutrition
Serving: 1(of 6) | Calories: 117kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 411mg | Potassium: 487mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10877IU | Vitamin C: 48mg | Calcium: 136mg | Iron: 2mg
