Butternut Squash, Kale & Quinoa Stew

Butternut Squash, Kale & Quinoa Stew

And soup season continues! It might not be snowing here, but the fact that it’s been 80 degrees outside doesn’t stop me from craving big pots of stewy vegetables. Plus I just love having the leftovers around for lunch all week. They get better on the second day, and even better on the third day.

Butternut Squash Kale & Quinoa Stew ingredients

This stew has pretty much all of my favorites: hearty butternut squash, quinoa & kale. It all gets simmered in a stewy tomato broth. It’s a pretty simple recipe that you should spice up as much as you like. I used cumin, coriander & smoked paprika, but (as I type this), I’m thinking about how delicious it would be in a curry-spice direction. I’ll keep you posted when I give that a go…

Butternut Squash Kale & Quinoa Stew

I’m excited to partner once again with Crate & Barrel. They have so many kitchen staples that I use all the time – this classic French oven, my go-to vegetable peeler, not to mention these bowls, and how cute are those wooden spoons?

Butternut Squash Kale & Quinoa Stew

4.9 from 36 reviews
Butternut Squash, Kale & Quinoa Stew
Recipe type: Stew
Serves: 4
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 2 cups cubed butternut squash
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon red chile flakes
  • ½ teaspoon smoked paprika
  • 1 tablespoon white wine vinegar
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups (32 ounces) vegetable broth
  • ½ cup dry quinoa
  • 2 to 3 cups chopped kale
  • Sea salt and freshly ground black pepper
  1. Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
  2. Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika, and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.
  3. When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.
Leftover stew can be frozen or stored in the fridge for 3 to 4 days.

This post is in partnership with Crate & Barrel.

Products used in this post: Le Creuset Signature 5.5qt Round French Oven18th Street Bowls, Suits NapkinsOXO Good Grips Swivel Peeler, Shesham Wood SpoonShesham Wood Straining Spoon

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Rebecca on said:

    This sounds like a great mid-week dinner! I’ve pinned the recipe and will be trying it asap. As I’m not veggie, some leftover shredded chicken sounds like a great inclusion… ooh, or frying some hunks of chorizo in alongside the onions…

    Anyway, what’s the reason for the white wine vinegar deglaze? I’ve never seen it in a recipe. How does it affect the taste?

    • jeanine from loveandlemons.com on said:

      Hi Rebecca, thanks! You can’t really taste the vinegar at the end, but it adds a balanced & bright flavor.

      • Dian on said:

        Can you use lemon juice or orange juice instead? Thx

        • jeanine from loveandlemons.com on said:

          I personally wouldn’t on this one…

          • Carla H Brown from Www.livingfromjoy.com on said:

            Did you make the curried version? Wonder what it would be like w coconut milk?

    • Marisa on said:

      Love it! I’m seriously obsessed with this recipe already sent it to all my friends. Only thing it gets a little too think at the end so I needed a little more broth to have it more soupy. Otherwise sooo yummy!

    • Lauren on said:

      Very delicious recipe!

    • Daisy on said:

      I made this soup tonight. Wow! It was delicious. I didn’t make any changes other than adding in 1 extra cup of broth. I really liked the chunks of butternut squash in the soup. It’s a hearty, healthy soup. Thank you for sharing. We will definitely have this again.

      • Hi Daisy, I’m so happy to hear that you enjoyed it!

  2. Yum! This looks perfect for my 0 degree (celsius) day tomorrow!

    • Where do yo live Kristin? Yesterday we (Buffalo, NY) had a -25 to -30 wind chill all day. This stew will warm things up. 🙂

      • Wow! That’s cold! I live in Gothenburg, Sweden. Since it’s on the coast, it’s rare that it gets that cold 🙂

  3. Yum I love the combo of spice and the veggies. Those bowls are super cute. Love anything with a low profile for photos! Thanks for sharing

  4. Yummy! this soup looks so delicious and healthy! Where do you live? It’s 80 degrees here too. I’ve been waiting for it to get cold again to make soup, but maybe I should just make soup regardless of the weather, ha!

    • jeanine from loveandlemons.com on said:

      Ha, Austin TX 🙂

  5. DRAMA from nastyadrama.ru on said:

    ​Great recipe! Thanks for sharing!


  6. Wesley Tyler from howtocooksouthern.com on said:

    Hey this looks great i grow butternut squash in my garden, you can see some photos at http://www.swashmanor.com … I enjoyed your site, seems i am always looking at, cooking, or eating food of some sort! I just love food and cooking, i collect old cook books. Mostly southern, i own http://howtocooksouthern.com/ I try to focus on Southern Cooking, food history and Etc…. Wes :)>

  7. Love the colours in this! A good sign of how healthy it is methinks 🙂

  8. My family lives on leftovers so the fact that this gets better next day is perfect! Our weather is starting to approach fall in the southern hem and this is perfect for those chilly nights!

  9. This stew looks just perfect! It has been absolutely freezing here this past week (and in fact yesterday was below -30 degrees Celsius with windchill!!) so warm, comforting meals like this are exactly what I’m craving.

    • jeanine from loveandlemons.com on said:

      yikes! Sending warm thoughts…

  10. Yolie on said:

    I made this last night and it was delicious!
    I have plenty left for a few mere days. Perfect lunch meal 😉

    • jeanine from loveandlemons.com on said:

      I’m so glad you liked it! (and now have plenty of lunches 🙂

  11. Juju Sprinkles from jujusprinkles.com on said:

    What a hearty meal! I think I going to try it tonight, maybe add a bit of chicken sausages. Thank you for sharing!

  12. We’d be happy to send some snow your way! This stew looks like a perfect meal as we hunker down for yet another snow storm on the East Coast…

    • jeanine from loveandlemons.com on said:

      Ha, it’s ok, I’ll be alright 🙂

  13. Marie from droolofhappiness.com on said:

    This looks so good and I love the pretty colors.

  14. Joan on said:

    Amazing! I’m so glad I doubled it!!!

    • jeanine from loveandlemons.com on said:

      thanks Joan!

      • Richele on said:

        I so WANTED to double it but only had enough for written recipe. So so amazing, thank you.

  15. Alyssa from cupcakesandsequins.blogspot.com on said:

    This looks amazing especially when snow is coming down outside! I love the combination of butternut and kale! So delicious! Thanks for sharing!


  16. Angie from peasfortwo.com on said:

    Lovely! I love both kale and quinoa, and I’ve never tried them with butternut squash before. The stew sounds incredible, and I can’t wait to try it.

  17. gosh your photo’s are just amazing! thank you so much for sharing!

  18. Delicious! I made this for lunch today and it hit the spot. I’m a big fan of vinegar in slow cooked sauces because as you say it brightens the dish, but I’ve also noticed it adds a balanced sweetness the longer it simmers. Thanks for a terrific winter stew!

    • jeanine from loveandlemons.com on said:

      So glad you liked it! You’re right – I love how the vinegar adds a bit of sweetness…

  19. Kara on said:

    I’m making this right now and on instruction 2 it says to add the water. I assume this should be add the veggie broth instead?

    • jeanine from loveandlemons.com on said:

      yes – oops! (I made it with water instead of broth the first time)

  20. 80 degrees? Oh now you’re just showing off! Man. I can’t wait to feel what that feels like again! This soup is wonderful and looks perfect for a weeknight meal.

    • jeanine from loveandlemons.com on said:

      Ha, I know , it’s been especially warm for Feb 🙂

  21. Jennifer on said:

    Just made this and it is so yummy! I used sweet potato in place of the squash because it is what I had on hand. Thank you for the yummy recipe 🙂

    • jeanine from loveandlemons.com on said:

      yay, so glad you liked it and that you were able to use what you had on hand!

  22. Amy Basso from amysapron.net on said:

    A warm meal for a freeeezing night! Thanks 🙂

  23. It seems like soup season will never end here on the Northeast. But, I don’t mind. I truly love a 2nd day or 3rd day bowl of stew. Happy Tuesday, Jeanine 🙂

  24. Mina G. on said:

    I just made this but reduced the veggie stock to make it more of a quinoa dish vs. a soup (my vegetarian husband isn’t big on tomato-y soups). I also changed up the spices a bit as I didn’t have coriander. It turned out delicious! I’m going to serve it with some spiced up greek yogurt. Thanks for the recipe! (PS: Its “feels like” 1 degree in Chicago right now….) ; )

    • jeanine from loveandlemons.com on said:

      Ooh, sounds delicious with spiced yogurt. Glad you liked it – hope you’re staying warm 🙂

  25. This sounds like such a delicious stew! I live in Canada and it feels like the ice age here lately (-20 right now!), so meals like this are so, so perfect. Also – your cookware and dishes are so lovely. It looks like a prop shop in your beautiful photos!

    • jeanine from loveandlemons.com on said:

      aah, so cold – hope you’re keeping warm! Thanks – I love C&B’s kitchenware too 🙂

  26. Deezy on said:

    Thanks for this recipe! I tried it last night since its extremely cold here in NYC and love it! I didn’t have the diced tomato, only fresh ones.. so I lost out on some of the extra tomato flavoring, but it’s still awesome. Since mine was a bit more on the squashy side, I also added some cloves for a more cohesive flavor. Threw in some carrots and mushrooms for extra texture. I love the idea of maybe pieces of chorizo too. But this was great!

    • jeanine from loveandlemons.com on said:

      Hi Deezy! Glad you liked it – ooh, I bet it would be good with mushrooms! Happy you were able to adapt using what you had on hand 🙂

  27. Virginia on said:

    We used extra garlic and extra butternut squash so it was thicker, this was great! Thanks for sharing. I’ve been eating the leftovers and looking forward to eating the rest!

    • jeanine from loveandlemons.com on said:

      So glad you liked it – and thanks for the feedback about the garlic!

  28. Matt from restaurantinsidermag.com on said:

    I actually used extra garlic too and chopped instead of minced, and threw in some fresh basil I was growing indoors, it was a nice addition to this already-nice recipe, thanks!

    • jeanine from loveandlemons.com on said:

      So glad you liked it Matt – I’m jealous you have basil growing :).

  29. Annie from meetyourfashionmaker.blogspot.co.uk on said:

    Made this delicious dish last week & it lasted me 2 lunches after that (which I heated up topped with melted cheese!)
    Lovely! x

    • jeanine from loveandlemons.com on said:

      yay, so glad you liked it!

  30. Alicia on said:

    Made this last night and used spinach since we didn’t have any kale and put a few garbanzo beans in. Absolutely delicious! Thank you for amazing recipes as always!

    • jeanine from loveandlemons.com on said:

      so glad you liked it!

  31. Lyndsay from livingwithcowsmilkproteinallergy.com on said:

    This is delicious, I used extra garlic and loved it ! Thank you for sharing 🙂

    • jeanine from loveandlemons.com on said:

      of course – glad you liked it!!

  32. I also can’t get enough of the big pots of stewy vegetables – the flavors in yours are making me so hungry (and it’s nearly 1am!). I also love the modern bowl you served them in too!

  33. Samantha from quarterlifepoetry.com on said:

    This was sooo delicious. I actually used coconut milk instead of vegetable broth and it was divine. Can’t wait for leftovers tomorrow. Thanks so much for the great recipe.

  34. Samantha from quarterlifepoetry.com on said:

    p.s. where did you get those beautiful bowls?

  35. Tiana on said:

    Saw the picture of this beautifully colored stew on Crate and Barrel’s Instagram freed and immediately needed on find the recipe…so glad I looked because what I found was a wonderful food blog {loveandlemons} and now cannot wait to try all of the recipes!

    This was the first recipe I decided to make. the stew came out great!! Followed the recipe exactly, next time may try a few new spices. Thank you for teaming up with C&B, if not I would’ve never found your amazing site!

    • jeanine from loveandlemons.com on said:

      Hi Tiana,

      Welcome! I’m so glad you liked the recipe 🙂

  36. Courtney on said:

    Thanks for such a great, simple recipe with BIG flavors. The flavors were well balanced and we enjoyed every bite. I used organic precut squash, which made for quick prep. This was definitely an easy soup we’ll make over and over again in our cold Colorado winters!

  37. Bonnie from soilandsea.com on said:

    Cannot wait to try this! There’s nothing I love better than a big burly stew!

  38. Luann on said:

    I just made this today and it is awesome! Great favors. Thanks for sharing.

  39. Tom from thefitnessmadfoodie.com on said:

    Looks delicious, I’ll be making this next week, thank you 🙂

  40. Carla from carlathomasphoto.com on said:

    This is fast becoming my favourite butternut squash recipe. Really easy to make, great instructions and just beautiful.

    Looking forward to trying more of your recipes. 😉

    • jeanine from loveandlemons.com on said:

      Hi Carla, I’m so glad! Thanks for letting me know 🙂

  41. jocelyn on said:

    I’ve tried a few iterations of butternut-kale-quinoa… I usually improvise, but resisted here (aside from subbing the onion with shallots and some leftover red onion and white wine for deglazing… same thing-ish). This is a perfect recipe! The spice ratio is relish. So savory. Brothy and filling. Beautifully balanced and textural. I will try the vinegar next time, as it probably adds a touch more tang and I’m sure it’s even better. Thanks for a great go-to!!

  42. jocelyn on said:

    I’ve tried a few iterations of butternut-kale-quinoa… I usually improvise, but resisted here (aside from subbing the onion with shallots and some leftover red onion and white wine for deglazing… same thing-ish). This is a perfect recipe! The spice ratio is relish. So savory. Brothy and filling. Beautifully balanced and textural. I will try the vinegar next time, as it probably adds a touch more tang and I’m sure it’s even better. Thanks for a great go-to!!

    • jeanine from loveandlemons.com on said:

      Hi Jocelyn – I’m so glad! Thanks for the great feedback 🙂

  43. jocelyn on said:

    *I meant “delish” not “relish!” But I do RELISH this dish!!! (arghh, spell check)

    • jeanine from loveandlemons.com on said:

      HA 🙂

  44. Linneah on said:

    Yhis looks amazzing! How many people would this recipe feed? Also, would Kabocha squash work instead of butternut? Thanks!

    • jeanine from loveandlemons.com on said:

      Yep, Kabocha squash should work great – this serves about 4 although you could double it to serve more and then save/freeze the leftovers.

      • Linneah on said:

        Great! Thanks so much. Can’t wait to make this for dinner tonight.

  45. Michelle on said:

    Thanks for this delicious and healthy recipe! It was perfect for everyone from my vegan teenager to may youngest, a picky eater. It’s the most delicious soup we have ever had!

    • jeanine from loveandlemons.com on said:

      Hi Michelle, I’m so glad! I love winning over picky eaters, so great to hear 🙂

  46. Heather on said:

    Made this for dinner last night. It was a huge hit! So hearty and flavorful, yet light and gentle at the same time. 🙂

  47. Lara on said:

    This has to be one of the best receipes we’ve ever made. Its so hearty and flavoursome!

  48. Ariane on said:

    I just made this for dinner and OMG it was soooo delicious! The acidity of the vinegar blends in so well with all the spices! Thanks for sharing this recipe.

  49. Whitney on said:

    How many servings does this recipe make? Can’t wait to try it, it looks beautiful and nutritious! Thank you 🙂

    • jeanine from loveandlemons.com on said:

      Hi Whitney – about 4. You can easily double everything to make a larger batch, it keeps well.

  50. Rae on said:

    This soup is PERFECTLY spiced. I made this for a dinner party – to give it a little more substance, I made parmesan cheese croutons and topped the soup with a sprinkle of parmesan shavings and the croutons. Everyone loved it!

    I have also been freezing it. Pro tip: I wait for the soup to cool before adding the kale so that the kale doesn’t lose its color from being frozen/re-heated.

    • jeanine from loveandlemons.com on said:

      so glad you liked it! Thanks for the tip!

  51. Heather on said:

    This was AHMAZING!!! I made this tonight and ate 2 bowls! So gooooood! The smokey flavor from the paprika was a nice touch and the kale took it to the next level!! Thank you so much for this recipe!! I will make this again!

    • jeanine from loveandlemons.com on said:

      HA – thanks, I’m so glad you enjoyed this one 🙂

  52. Stella on said:

    This was EXCELLENT. Thank you for sharing!!!

  53. dani on said:

    I am snowed in right now, but craving a hearty soup/stew, so had to make a couple adjustments for what I had on hand…bag of frozen butternut squash, quinoa/brown rice blend (minus the spice packet), fire roasted tomatoes. I had everything else and it tastes AMAZING! Perfect for a cold snowy weekend!

    • jeanine from loveandlemons.com on said:

      Hi Dani – sending warm thoughts your way! I’m glad you loved this and were able to adjust!

  54. Debbie on said:

    I just made this and it’s really good and flavorful. It didn’t take very long to get everything cut up and in the pot.

    • Hi Debbie – I’m so glad it was delicious (and not too difficult!)

  55. taylor rogers on said:

    can I addchicken breast to this anyway? I would love to add chicken wondering how I can properly incorporate it?
    looks amazing BTW can wait to try.

    • Hi Taylor, I don’t really cook chicken so I’m not sure what step to incorporate it…

  56. Ne on said:

    Made a double batch. Loved it!

  57. Lisa on said:

    So good. I would not change a thing in this recipe. Perfect balance of flavors!

  58. John on said:

    I made this last night. What a great stew! Thanks!

  59. Lisa on said:

    Can I through all of this into my crockpot??

  60. S on said:

    I had some organic squash and kale that I needed to use up so I searched; what I found is a lot of recipes with sausage. This did not look particularly great but I tried it. I used fresh tomatoes from My CSA instead of canned diced tomatoes. As well as kale, leek (instead of onions), garlic and squash. I also used chicken broth and ground up the coriander because on hand I only had whole coriander. I believe this is the most delicious soup I have ever made. Thank you for the recipe!

  61. Erica on said:

    Delicious and simple (and I’m not vegan). I doubled the recipe. Thanks!

  62. Breanne on said:

    I’m looking forward to making this in a few hours so you might not even see this question in time, but is there another kind of vinegar one could sub for the white wine? I read it as white vinegar when I was at the store. :/ I probably have all sorts of other types of vinegar, just not white wine vinegar….

    Thanks! Love your site and the cookbook!

    • Hi Breanne – red wine vinegar or even balsamic would work! Hope you enjoy 🙂

      • Breanne on said:

        Thanks! It was delicious! And leftovers for the rest of the week = win!

  63. Het on said:

    How many calories is in this stew? Thanks

  64. Angela on said:

    Does anyone know the yield for the recipe? Serving size?

    • Hi Angela, it makes 4 meal-sized bowls (sorry I don’t know the exact measurement in cups)

  65. jane on said:

    Hi Angela !
    Just made this on a cold, raw New England night! Was a great way to start off the New Year in a healthy way!

    Thanks for all you do for my healthy family cooking!

  66. Rebecca from nourishnutritionblog.com on said:

    This looks delish! where’d you get that pretty towel?

  67. Lynn on said:

    Finally got around to making this and it’s very tasty! Really easy to make too. I used a little adobo sauce instead of the smoked paprika and coriander then added a little shredded sharp white cheddar on top =) I think next time I’ll serve with some rustic bread and earth balance spread on the side…yum!

    • Hi Lynn, I’m so glad you liked it! I love your idea of using adobo sauce – YUM!

  68. Tanya on said:

    This was yum. Me and my fussy 6 year old love it. Thanks.

    • Yay, I’m so happy to here it was kid approved!

  69. Megan H on said:

    Has anyone tried this in a crock pot?

    • Allyssa on said:

      I have made this both ways, on the stove and in the crock pot. Both worked out wonderfully, however I did have to keep adding liquids throughout the day with the crock pot though as I was at an all day event and the quinoa kept soaking up the liquid. It was a huge hit though! I waited to add the kale until right before serving if I remember right.

      • This is so helpful – thanks for reporting your feedback!

  70. Alexis on said:

    This is SO delicious! I used a big fresh tomato instead of canned diced (it’s what I had on hand), and it worked out perfectly.

  71. Regan Lee on said:

    Just made this for the first time. Eating it as I write this 🙂 It is FANTASTIC! I am so glad I doubled it 🙂 The bonus is that it’s as pretty as it is tasty 🙂 Thanks for the excellent recipe 🙂

  72. ElizaBeth on said:

    Hi, I’m just wondering what size your servings are? I work where I am scaling recipes up for 50 or more and want serving sizes to be about 2 cups, which I don’t think yours are?????

    • Hi Elizabeth – maybe 1 1/2 cups? It’s a hearty stew, and it serves 4 for us. I didn’t measure the cups at the end, but I’d say the serving size is less than 2 cups.

  73. Pam Chamberlin on said:

    I used your recipe to get ideas for seasoning a simple squash soup I was making to use my CSA box. Your seasonings were great! Thanks for sharing your culinary talents.

  74. Katie Woodliffe on said:

    Making this right now! Iam so excited as all these ingrediants are my fav! Ill post back on how it turns out 😉

  75. Elodie on said:

    I followed the recipe and it was a success.
    I’ll do it again for sure.
    Thank you so much

  76. Elizabeth Morgan on said:

    Love, love, love! I did, though, just discover what peeling butternut squash can do to fingers… wear gloves.. 🙂

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