Hearty Winter Veggie Stew w Roasted Butternut Squash
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.
Ingredients
1 tablespoon olive oil
6 cups butternut squash cubed
2 cups onion diced
2 cups carrot diced
2 cups celery diced
1 teaspoon salt divided
1/4 teaspoon pepper divided
2 tablespoons fresh sage chopped, divided
2 teaspoons garlicpinch red pepper flakes
4 cups chicken broth
4 cups baby kale1 teaspoon lemon
1/4 cup parsley chopped
Directions
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.
Roast for 25-30 minutes or until lightly browned, stirring once halfway through.
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.
Cook, stirring frequently, until vegetables soften (8-10 minutes). Add 1 TB sage, garlic, and hot pepper flakes. Cook for 1 minute.
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.
Serve garnished with chopped fresh parsley.
Nutritional Information
CALORIES: 121kcal
CARBOHYDRATES: 24g
PROTEIN: 4g
FAT: 2g
SODIUM: 782mg
POTASSIUM: 870mg
FIBER: 4g
SUGAR: 6g
VITAMIN A: 20155IU
VITAMIN C: 79.3mg
CALCIUM: 150mg
IRON: 1.9mg
