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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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  • 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


  • 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!


  • 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.


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!