Butternut Harvest Stew

Nutriscore Rating: 82/100

Cozy up with a bowl of Butternut Harvest Stew, a hearty and nourishing dish that captures the essence of autumn in every bite. This vibrant vegetable stew combines tender butternut squash, sweet carrots, earthy parsnips, and nutrient-packed kale, all simmered in a fragrant broth infused with warm spices like cumin, cinnamon, smoked paprika, and thyme. A splash of diced tomatoes adds a subtle tang, while sautéed onions and garlic create a rich flavor base. Perfect for a comforting weeknight dinner or a crowd-pleasing lunch, this vegan and gluten-free recipe is ready in just an hour and pairs beautifully with crusty bread or a side of rice. Packed with wholesome, seasonal ingredients, this one-pot wonder is as delicious as it is nutritious.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 4 cups butternut squash, peeled, seeded, and cubed
• 2 cups carrots, peeled and sliced
• 1 cup parsnips, peeled and sliced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery stalks, sliced
• 6 cups vegetable broth
• 14.5 oz canned diced tomatoes
• 2 cups kale, stems removed and chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 leaves bay leaves
• 1 tsp salt
• 0.5 tsp black pepper

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until translucent.

3. Stir in the minced garlic, ground cumin, ground cinnamon, dried thyme, and smoked paprika. Cook for 1-2 minutes until fragrant.

4. Add the butternut squash, carrots, parsnips, and celery to the pot. Stir to coat the vegetables in the spices.

5. Pour in the vegetable broth and canned diced tomatoes (including their juices). Add the bay leaves, salt, and black pepper.

6. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.

7. Stir in the chopped kale during the last 5 minutes of cooking, allowing it to wilt.

8. Remove the bay leaves before serving. Adjust the seasoning with more salt and pepper if needed.

9. Ladle the stew into bowls and serve warm, optionally with crusty bread or a side of rice.

Nutrition Facts

1 serving (620.6g)

Calories		303
% Daily Value*
Total Fat		9.9 g	13%
	Saturated Fat	1.9 g	9%
	Polyunsaturated Fat	1.2 g
Cholesterol		1 mg	0%
Sodium		1052 mg	46%
Total Carbohydrate		51.5 g	19%
	Dietary Fiber	14.3 g	51%
	Total Sugars	14.9 g
Protein		9.3 g	19%
Vitamin D		0.0 mcg	0%
Calcium		210 mg	16%
Iron		3.7 mg	21%
Potassium		1547 mg	33%

*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: 520 cal (26.3%%)

Protein: 217 cal (11.0%%)

Carbs: 1238 cal (62.7%%)