Meatless meals don’t get more satisfying than a hearty bowl of this Butternut Squash Stew! It’s packed with chunky veggies and a smoky, spicy flavor.  Top with yogurt or sour cream for the ultimate vegetarian stew recipe!

Butternut Squash Stew in white bowl with lime, cilantro and Greek yogurt

It’s often hard to decide what recipes to post because I receive inspiration from so many places and I always have a multitude of ideas.  Every now and then a dish will come along that’s so special that I’m compelled to post it right away.

This Butternut Squash Vegetable Stew was one of those dishes. I was tasked to make a stew similar to this in cooking school.  We ate it for lunch, and I had two bowls.

It’s not like I’m that hungry at school because we’re always eating or tasting, but I loved this so much, refilling my bowl was necessary. 🙂

I’m crazy about butternut squash, which may come as no surprise.  I use it all the time in recipes like my butternut squash soup and butternut squash fajitas!

This stew is a unique way to enjoy it. It’s comfort food perfection with a bounty of butternut squash, along with fire roasted tomatoes, red bell pepper, Swiss chard, corn and kidney beans.

It’s one hearty meatless meal!

Butternut squash stew in white bowl topped with Greek yogurt

Why you’ll love this recipe:

  • My favorite part about this vegetarian stew recipe is its smoky, spicy flavor. It’s the perfect complement to the sweetness of the butternut squash!
  • This hearty stew is completely customizable with whatever vegetables, beans and greens that you have on hand. 
  • It’s freezer friendly and perfect for meal prep.
  • It’s dairy and gluten-free, and vegan as well.

Recipe ingredients

This easy vegetable stew recipe can be customized to use up any produce you have in the fridge.

Ingredient notes

  • Butternut squash. Cut the squash into 1/2-inch cubes, or use pre-cut squash. It may be substituted with your favorite variety of winter squash or sweet potato as well.
  • Swiss chard. I love using swiss chard for its flavor, but you can substitute it with your favorite greens.
  • Beans. Your favorite type of beans may be substituted for the kidney beans.
  • Lime. The tiny bit of lime juice in this stew doesn’t make it taste lime-y at all. It just brightens up the dish and balances out the spices.
  • Spices. I used a combination of chili powder, cumin, smoked paprika, and dried oregano for a nice smoky flavor. They may be customized with what you have on hand!
Overhead shot of butternut squash stew with spoon alongside

How to make this vegetarian stew recipe

It takes about 15 minutes to prep the vegetables and measure out the spices, but otherwise this stew is a breeze to make.

  1. Heat some olive oil in a large soup pot over medium heat. Add the onion and cook until translucent.
  2. Add the garlic, chili powder, cumin, and paprika and saute for 1 minute, then add the butternut squash and red bell pepper and saute for 1 minute more.
  3. Add the diced tomatoes and vegetable stock and stir until combined. 
  4. Bring to a boil, then lower the heat and simmer for 30 minutes.
  5. Add the kidney beans and corn and cook for 15 minutes longer. 
  6. Once tender, stir in the swiss chard and cook just until wilted.
  7. Remove from heat and stir in the lime juice, then season with salt and pepper to taste.

FAQ’s

How long does vegetable stew last?

Store the butternut squash stew in an airtight container in the fridge for up to five days.

Can vegetable stew be frozen?

Yes, this recipe freezes very well. It can be frozen for up to three months. When ready to eat, thaw overnight in the fridge.

What to serve with this recipe

This easy stew recipe is a meal in itself, but I love pairing it with a slice of bread. Here are some of my favorite bread recipes to pair with this stew:

Recipe notes

  • This stew is thick, so add another cup of vegetable stock if you’d like it on the thinner side.
  • Customize this vegetarian stew recipe with your favorite winter squash or sweet potato and veggies!
  • This recipe is freezer friendly and is perfect for meal prep!  Store in the refrigerator for up to one week or freeze for up to 3 months.
Bowl of butternut squash stew with Greek yogurt on top

More vegetarian dinner recipes:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Butternut Squash Stew in white bowl with greek yogurt on top

Butternut Squash Vegetarian Stew

Butternut Squash Stew is packed with chunky veggies and smoky, spicy flavor. It's a hearty vegetarian stew recipe that's dairy and gluten-free and great for meal prep!
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 cups butternut squash cut into 1/2″ cubes
  • 1 red bell pepper seeded and chopped
  • 28 ounces fire roasted diced tomatoes
  • 2 cups vegetable stock
  • 15 ounces kidney beans rinsed and drained
  • 1 cup frozen roasted corn thawed
  • 1 bunch swiss chard tough stems removed and sliced into ribbons
  • 1 lime juiced, plus lime wedges for serving
  • Salt and freshly ground black pepper to taste
  • Garnish with regular or dairy-free yogurt or sour cream optional

Instructions 

  • Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and cook until translucent, about 6 minutes.
  • Add the garlic, chili powder, cumin, and paprika and saute for 1 minute, then add the butternut squash and red bell pepper and saute for 1 minute more.
  • Add the diced tomatoes and vegetable stock and stir until combined.  Bring to a boil over medium heat then lower the heat to medium low and simmer for 30 minutes.
  • Add the kidney beans and corn and cook for 15 minutes longer or until the squash is tender.  Once tender, stir in the swiss chard and cook just until wilted, about 2 minutes.
  • Remove from heat and stir in the lime juice, then season with salt and pepper to taste.
  • Serve the stew with the optional garnishes and enjoy!

Notes

  • This stew is thick, so add another cup of vegetable stock if you’d like it on the thinner side.
  • Customize this vegetarian stew recipe with your favorite winter squash or sweet potato and veggies!
  • This recipe is freezer friendly and is perfect for meal prep!  Store in the refrigerator for up to one week or freeze for up to 3 months.
 

Nutrition

Calories: 179kcal, Carbohydrates: 31g, Protein: 10g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 391mg, Fiber: 9g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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