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.
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.
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- 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.
- Chicken broth – or beef broth, or vegetable broth to make it vegetarian.
- 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 butternut squash stew
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.
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).
Place all the ingredients (except the arugula) in the instant pot. (A)
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).
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)
Add a few handfuls of the arugula mix. (C)
Stir it until combined. (D)
Transfer to a large serving bowl or just ladle it out of the IP container.
Let’s look at the overhead view!
Want to spice it up? Add a few shakes of red pepper flakes or a teaspoon of cayenne pepper.
Other popular Soup recipes
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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Butternut Squash Stew
- 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)
- 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.
- Heat a stockpot large pot or Dutch oven on medium heat and add 2 tablespoons olive oil (not included in above recipe)
- Add onion and sauté for 6 minutes
- Add garlic, basil, oregano and salt and sauté for additional 2 minutes
- Add broth, sherry, water, squash and quinoa and bring to a boil
- Lower temperature to a simmer and cook for 15 minutes or until squash is done
- Add arugula and stir until wilted
- 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
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.