Winter weather have you craving a savory stew? We partnered with Jeanine Donofrio, the voice behind Love & Lemons, to create this delicious tomato, kale and butternut squash stew perfect for cold days and meals on the go.
I just love to make soups and stews in the winter time. To me, there’s nothing more cozy than cooking up a big pot of hot soup and filling the kitchen with delicious smells. I’ll often spend a Sunday afternoon making a huge batch. I find dicing, stirring and simmering to be a peaceful activity before the start of a hectic week. Some people do yoga—I practice the art of meditative chopping! The leftovers are great to have on hand for healthy go-to meals all week, and they freeze really well too. One of my favorites to have on hand? Tomato, kale and butternut squash stew.
Soup Tips and Tricks
Soups are the perfect opportunity to pack in tons of veggies in a really flavorful way. This one starts with hearty, fiber-rich butternut squash and a can of diced tomatoes. It’s spiced with cumin, coriander, red chile flakes and a little smoked paprika. To make it extra filling, I add protein-rich quinoa. And just before the stew is finished, I toss in a few huge handfuls of chopped kale.
Tip: Soups & stews almost always taste better on the second or third day after the flavors have had the chance to further develop. Instead of making recipes with long cook times, I’ll often make my soup and save it for the next day. Just reheat it and it’ll be perfectly flavored.
How to Make the Stew
Tomato, Butternut Squash & Kale Stew Recipe
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups cubed butternut squash
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon smoked paprika
- splash of white wine vinegar (12 tablespoons)
- 14 oz. can diced tomatoes
- 32 oz. vegetable broth
- 1/2 cup dry quinoa (or 1.5 cups cooked quinoa)
- generous amounts of salt & pepper
- a few big handfuls of chopped kale
In a large pot, heat oil over medium heat. Add onions, salt and pepper and cook, stirring occasionally, until they become translucent. Add the butternut squash cubes, another few pinches of salt, and stir again.
Let the butternut squash cook for a few minutes, then add the garlic, cumin, coriander, paprika and chili flakes. Stir, then add a splash of white wine vinegar to deglaze the bottom of the pan.
Add the tomatoes, water and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through (about 40 minutes). Halfway through, I like to taste and adjust seasonings.
When the stew is nearly done, add in a few handfuls of chopped kale. Stir and let it cook until wilted (about 5 minutes more). Taste, and adjust seasonings again. Store leftover soup in the fridge for 45 days or freeze.
For more soup recipes, check out the Appetizers, Soups, Salads and Sandwiches Pinterest board by Crate and Barrel.