Home Β» Soup

Butternut Squash Stew | {Instant Pot & Stove Top Versions}

Say hello to fall with this crave-worthy butternut squash stew recipe. Packed with quinoa, herbs, tomatoes, and leafy greens, this savory dish is as nourishing as it is delicious.

Close up of a brown crock filled with the squash stew with another crock and serving bowl behind it

Reasons love this butternut squash stew

  • The instant pot makes it quick and easy.
  • The combination of flavors are so delicious.
  • It’s thick, hearty and very comforting.
  • It’s chockful of healthy ingredients.
  • The combination of ingredients make this a truly satisfying meal.

I’ve said many times that I eat soup all year round.  My grandmother said that soup will cool you off.  I was skeptical as a child and although I’m not sure I would say it cooled me off, I know that it didn’t elevate my temperature or make me hotter.

Do you eat soup all year round?  Leave me a comment as I’d love to know.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Helpful tips

  • Wearing either latex or vinyl gloves when cutting and peeling butternut squash makes for clean hands.  There are a few things I can’t stand on my hands – grease and butternut squash residue are two of them.
  • Cut the squash into 1/2 inch to 1 inch cubes but don’t stress is they aren’t all uniform.
  • You can make this recipe vegetarian by switching out the chicken broth with vegetable broth.  I use chicken broth because I love the taste and vibrancy it adds to soups and stews.
  • I’m using a multicolored quinoa, but any color will do.
  • Rinse quinoa under cold water as it can remove Saponin which some people find bitter.  And anyway, it is always good to rinse all grains before cooking and eating.
  • You can swap out arugula with kale or spinach.

Ingredients and Substitutions

  • Onion – I use vidalia onions but you can substitute with either yellow onions or purple onions.
  • Garlic – I use garlic paste but you can use garlic cloves.
  • Basil
  • Oregano
  • Chicken broth – or beef broth, or vegetable broth to make it vegetarian.
  • Water
  • Quinoa – Any color of quinoa is fine.
  • Diced tomatoes – use a small can, either 14.5 ounces or 15-ounce can.
  • Squash – I use butternut squash but if you like, you can use sweet potatoes.
  • Dry sherry – This is optional but it adds so much with the other flavors.
  • Arugula – or baby spinach.

How to make squash stew

Step one

Take out instant pot and gather the ingredients: butternut squash, herbs and spices, an onion, diced tomatoes, garlic paste or garlic cloves, chicken broth (or vegetable stock if you want it to be vegetarian) and quinoa.

Butternut squash, onion, diced tomatoes, garlic paste, chicken broth and multicolored quinoa

Step two

Peel butternut squash and cut in 1/2 – 1 inch cubes (I put on vinyl gloves to handle the squash because of the residue that butternut squash leaves on your hands).

Chopped squash in a measuring cup in front of the rest of the ingredients

Step three

Place all the ingredients (except the arugula) in the instant pot. (A)

Step four

Seal pressure cooker and make sure the venting knob is set to sealed. Press the pressure cook button, it should be normal and high and change the time to 10 minutes (It will take 10 – 15 minutes to come to pressure).

Step five

Once the IP beeps, let it release naturally which will take around 10 minutes or you can let it sit for 5 minutes, don an oven mitt and do a quick release by tapping the venting knob for a few minutes. Make sure the pressure button on the lid is all the way down before opening IP. (B)

All of the ingredients including the diced tomatoes and quinoa in the insert on the left and the stew done in the instant pot on the right

Step seven

Add a few handfuls of the arugula mix. (C)

Step eight

Stir it until combined. (D)

Spinach and arugula added to the stew on the left and it stirred in the stew on the right

Transfer to a large serving bowl or just ladle it out of the IP container.

Two brown crocks filled with the hearty stew with a big bowl in the back

Yum!

Let’s look at the overhead view!

Overhead view of the stew in two crocks and a big serving bowl

Want to spice it up? Add a few shakes of red pepper flakes or a teaspoon of cayenne pepper.

I hope you enjoyed this butternut squash soup recipe!  It’s so tasty and comforting.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Overhead view of a crock of stew with a spoon and another partial crock - square

Butternut Squash Stew

Say hello to fall with this crave-worthy butternut squash stew recipe. Packed with quinoa, herbs, tomatoes, and leafy greens, this savory dish is as nourishing as it is delicious.
5 from 16 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: butternut squash stew, quinoa, soup with quinoa, stew
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 cups
Calories: 120kcal

Ingredients

  • 1 large onion (chopped, but bigger than diced)
  • 3 teaspoons garlic paste (or 3 cloves, crushed)
  • 1 teaspoon basil (dried)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 4 cups chicken broth (or veggie broth – to get it vegetarian)
  • 1 cup water
  • 1 cup quinoa (I used multicolored but any color will do)
  • 14.5 ounces diced tomatoes (small can)
  • 4 cups butternut squash (peeled and cut into 1/2 – 1 inch cubes)
  • 1/4 cup dry sherry (optional)
  • 2 handfuls arugula (or kale, or spinach – any leafy greens)

Instructions

  • Place all the ingredients above except the arugula in the instant pot.  Seal and make sure the knob is turned to the sealed position.
    1 large onion, 3 teaspoons garlic paste, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon salt, 4 cups chicken broth, 1 cup water, 1 cup quinoa, 14.5 ounces diced tomatoes, 4 cups butternut squash, 1/4 cup dry sherry
  • Press the pressure cook button (it should be on Normal and High) and set the timer to 10 minutes.
  • Once the instant pot beeps, either let the pressure release naturally which will take 10 – 15 minutes, or wait 5 minutes, don an oven mitt and do a quick release by gently nudging the venting knob until the pressure is fully released and the stainless steel pressure indicator is all the way down.
  • Unseal IP and add 2 large handfuls of arugula and stir until wilted.
    2 handfuls arugula
  • Either transfer soup to a tureen or large serving bowl or ladle soup into crocks directly out the instant pot.
  • Eat
  • Enjoy

Equipment

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

{Stovetop Version}
  1. Heat a stockpot large pot or Dutch oven on medium heat and add 2 tablespoons olive oil (not included in above recipe)
  2. Add onion and sauté for 6 minutes
  3. Add garlic, basil, oregano and salt and sauté for additional 2 minutes
  4. Add broth, sherry, water, squash and quinoa and bring to a boil
  5. Lower temperature to a simmer and cook for 15 minutes or until squash is done
  6. Add arugula and stir until wilted
  7. Serve
Helpful tips
  • Wear either latex or vinyl gloves when cutting and peeling butternut squash as it makes for clean hands.  There are a few things I can’t stand on my hands – grease and butternut squash residue
  • Cut the squash into 1/2 inch to 1 inch cubes but don’t stress is they aren’t all uniform
  • You can make this vegetarian by switching out the chicken broth with vegetable broth.  I use chicken because I love the taste and vibrancy it adds to soups and stews
  • I’m using a multicolored quinoa, but any color will do
  • Rinse quinoa under cold water as it can remove Saponin which some people find bitter.  And anyway, it is always good to rinse all grains before cooking and eating
  • You can swap out arugula with kale or spinach

Nutrition

Serving: 1cup | Calories: 120kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 801mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7620IU | Vitamin C: 30.4mg | Calcium: 79mg | Iron: 1.6mg
Get new recipes in your inbox!Click here! to sign up for our newsletter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




36 Comments

  1. Love how healthy and hearty this is! And talk about fitting for the season! Some crusty garlic bread to go with and I’m set πŸ™‚ Hubby would really enjoy this one too. Those bowl are adorable by the way!

    1. Thanks Dawn, and yes crusty bread dipped in this is sublime!! πŸ™‚ The bowls I got at a thrift store. I only bought two at the time and wish now I’d bought all six.

  2. Oh Elaine, I am soooo in the mood for butternut squash stew right now! I’m loving this easy recipe, all those ingredients, and that flavor combo! Thanks for sharing this one…pinning now!

  3. Yum! I love how you have included both instant pot and stove top versions. Such a comforting and delicious stew for autumn.

  4. Well, I am Polish and back in Poland we were eating the main course in the middle of the day and it consisted of soup as a first course and second course usually made with some sort of meat with potatoes. So yes! I eat soups ALL year long even if it’s super hot outside. I just love them. I’m happy that I just recently purchased my Instant Pot and now I have a perfect recipe to make it with it. Love how simple it is and I can bet it tastes out of this world Delish! Btw I love that you’re using the garlic paste. I heard you talking about it on one of your podcast and I need to give it a try πŸ™‚

    1. Thanks Edyta! I love that you eat soup all year round and that you are from Poland. I’ve been to Warsaw and enjoyed my time there! πŸ™‚ Also, thanks for listening to my podcast. I so appreciate it!

  5. I don’t like the cold, but I do love comfort food. Squash is one of my favourite fall/winter items to cook with. Love the sounds of this hearty and delicious stew. Comfort food in a bowl works for me.

  6. Thanks for sharing both versions of this wonderful butternut squash soup! We don’t have an instant pot and we love these kinds of hearty, comforting soups! Definitely veggie broth for me, but otherwise this is a great recipe. P.s. Yes, we eat soups all year round!! πŸ˜‰

  7. This is the best looking stew I’ve ever seen! Love how you have incorporated the seasonal ingredients and the addition of quinoa is just a genius idea! Pinning this for sure!

  8. This lovely recipe is just right for this time of year – delicious and warming.I’m sure that my family would love it!

  9. I see quinoa in the pics and I see it listed in the keyword but it isn’t list in the actual ingredients. How much quinoa do you add?

  10. This looks great! I am not usually a fan of quinoa, I just cant get used to it as a simple side dish even when flavored with veg, spices etc. But adding it to a soup, what a great idea! I also love that you didn’t just puree the squash. While I do love a creamy squash soup, there are so many other ways to use it!

  11. That looks so good! I get wonderful butternut here at the farmer’s market, and we really enjoy it. And I”m using the pressure cooker more and more… so convenient!

  12. I am one of those people who eats soups and stews all year long!! I never thought about wearing gloves when cutting the butternut squash! Amazing idea!! This soup look absolutely amazing! I’m printing off the recipe as we speak!

  13. My new favorite stew! I’ve always loved butternut squash but I haven’t been a big soup eater. Love how hearty this one is. And what a delicious way to eat quinoa. Great recipe.

  14. Is there anything the Instant Pot can’t do?? Well, beside print money I supposed. The heartiness of this soup just looks so comforting and warming. I can’t wait to get myself some slippers and a bite.

  15. I really like soups and stews that are hearty, but I often find butternut squash lacks that — despite being pretty starchy, I always feel like I can’t really get a good dinner out of it. Adding quinoa is a brilliant way to really make it a full meal!

  16. Very beautifully done Elaine!! It’s so awesome when you can make a healthy dish like this so comforting!!

  17. This is an excellent use of squash for this time of year. I ‘ve always believed in using what you’ve got when you’ve got it. Your soup looks warm and inviting.

  18. 10 minutes in the instapot rendered the quinoa and squash basically mush. I prefer at least a little texture for both. Just FYI.