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Winter Squash Stew

Jenny Lopez
A hearty stew that will not only warm the house, but a hungry tummy!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 3 C winter squash, pumpkin, butternut, etc cubed
  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 4 carrots, diced
  • 4 cloves garlic, minced
  • 2 twigs rosemary
  • 2 twigs thyme
  • 2 bay leaves
  • 3 tbsp tomato paste
  • 1 qt vegetable stock

Instructions
 

  • Over medium to high heat, heat up cooking oil in a big pot.
  • Add all diced onions, celery, carrots and garlic. Sautee the vegetables until aromatic and add in tomato paste. Cook tomato paste for several minutes.
  • Add vegetable stock into pot.
  • Add rosemary, thyme and bay leaves. Mix.
  • After a minute, add pumpkin or squash and cook for 45 - 60 minutes, or until the winter squash is soft.
  • Remove from heat, and cool. Garnish and serve!

Nutrition

Calories: 150kcalCarbohydrates: 37gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1124mgPotassium: 1106mgFiber: 7gSugar: 12gVitamin A: 29962IUVitamin C: 49mgCalcium: 146mgIron: 2mg
Keyword Easy
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