Butternut Squash and Kale Stew

A friend of ours made this for our family after I had one of my babies (it's been so long, and I have had so many babies I can't seem to remember which one it was). It was the funniest combination of ingredients and flavors; I would never have thought of putting them in a soup. But let me tell you, everyone who has this is always surprised at how delicious it is. All of the spices combined with the squash and kale make for the perfect rainy day treat.

Ingredients:

2 cups Kale

2 cup Cooked Quinoa

2-3 cups Butternut Squash Roasted (add to a sheet tray and toss with 2 tablespoons oil and salt & pepper. roast on 400 for 15 minutes until soft and caramelized.)

1 Can diced Tomatoes

2-3 cloves Garlic crushed

2 teaspoons Cumin

1 teaspoon Paprika

1 tablespoon Olive Oil

2 tablespoons Red Wine Vinegar

Salt and Peper to taste

4-5 Broth powder prepared in water ( I told you guys I use this in everything) Chicken or veggie broth will also work

1 Avocado

Handful Cherry Tomatoes

Parmesan Cheese

Mirepoix (this is the combination of 2 Carrots, 3 stocks Celery, and 1 Onion chopped small). I have been preaching this for years, but I’ll say it one more time for the folks in the back… Trader Joe’s sells it ready-made. Yes, that right, it’s all done for you. I’ll buy a few at a time and put them in the freezer, so I have it ready to go when I want to make a soup, stew, or pot pie. This is a lifesaver!

Ok, I’m not gonna lie I usually don’t measure when I make this I “add from the heart as every good souther mama would tell you to do.” I buy a pack of pre-cut squash from the store to roast because your girl ain’t got time to chop that up! I would say it’s 2-3 cups. I also like it with a lot of cumin, so start with a little and work your way up. That’s the nice thing about the crockpot is that you can taste test as you go.

To the crockpot, add quinoa, tomatoes, mirepoix, spices, vinegar, garlic, squash, oil, and broth.