Squash & Kale Stew
Hearty, cozy, and full of good-for-you ingredients, this stew is the kind you'll want simmering on the stove on a cold dreary day.
Squash & Kale Stew
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Category
Soups & Stews
Cuisine
Mediterranean
Ingredients
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1 tsp. Cumin, Whole
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¼ C. Porcini Mushroom Infused Olive Oil
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1 Small Red Onion (Peeled & Diced)
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2 Cloves Garlic (Peeled & Minced)
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2 tsp. Paprika, Smoked Sweet
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1 Small Butternut Squash (Peeled and Cut Into 1” Cubes)
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1 tsp. Sea Salt, Fine
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1 tsp. Black Pepper, Cracked
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3 C. Vegetable Stock
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1 28oz Can Stewed Tomatoes
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½ C. Dry Quinoa
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4 Stalks Kale (Roughly Chopped)
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⅓ C. Grated Parmesan Cheese
Directions
Toast the cumin in a non-stick pan over medium heat for 1 to 2 minutes, until fragrant. Remove from the heat and crush the cumin in a mortar and pestle, then set aside.
In a large stock pot, add olive oil and warm over medium heat. Add onions, garlic, cumin, and paprika. Stir to coat in the oil. Cook for 4 to 5 minutes, until the onions are soft and starting to brown, then add the butternut squash, and sprinkle in the salt and pepper. Stir to coat, then cook for 2 more minutes.
Pour in the stock, canned tomatoes, quinoa, and kale, stirring to combine. Cover and cook for 25 to 30 minutes, until squash is fork-tender but not mushy. Serve soup with a sprinkle of parmesan cheese and a drizzle of EVOO.
Recipe Note
Porcini Mushrooms not your thing? Replace with any of our Extra-Virgin Olive Oils.
Soup will store well in an airtight container in the refrigerator for up to 5 days.