Roasted Butternut Squash Stew

by Erin

This vegetarian roasted butternut squash stew will warm you up and keep you satisfied long after it’s gone.

Roasted Butternut Squash Stew #thekitchen #thespiffycookie

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I totally stole the idea for this soup from The Kitchen here in Columbus. I went to a Wine-or-Treat event at which a “Boo Stew” was served and I kid you not I ordered two bowls because it was so stinking good. I immediately sought down its creator and pleaded for the recipe. While she hadn’t written it down, she told me how she made it while I quickly took notes. No measurements, just a list of ingredients and a general order in which they were added. So when I took to making this stew at home I tinkered with the seasonings. ingredient quantity, and liquid volume until it matched my taste bud memory of it.

Roasted Butternut Squash Stew #veggiestew #vegetarian

This hearty and flavorful stew may be full of some unsuspecting items such as green beans and pumpkin puree but I promise the flavors all pair so incredibly well together you’re going to wish you made a double batch (and adding a bigger pot to your wish list). And while I highly suggest roasting your butternut squash, if you’re feeling lazy you could also just add it along with the liquids, cooking until tender.

Roasted Butternut Squash Stew #butternut #squashsoup

Four years ago: Lavender White Chocolate Chip Cookies

Five years ago: Christmas Wreath Pizza Ring

Six years ago: Eggnog Snickerdoodle Blondies

Nine years ago: Brownie Covered Oreo Pops

Roasted Butternut Squash Stew #butternut #squashsoup


Yield: 8 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 lb. butternut squash, peeled, seeded, and cubed
  • 1/4 cup olive oil, divided
  • 1 medium onion, diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 (32 oz.) cartons of low sodium vegetable stock
  • 2 (15 oz.) cans stewed tomatoes, chopped
  • 2 cups pumpkin puree (or a 15 oz. can)
  • 2 cups fresh corn kernels (or a 15 oz. can)
  • 2 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can cannelini beans, drained and rinsed


  1. Preheat oven to 400F. Line a baking sheet with foil, spread cubed butternut squash on pan, toss with 2 tablespoons olive oil, and spread in a single layer. Roast squash for 25-30 minutes, or until fork tender, flipping halfway through.
  2. Meanwhile, in a large pot over medium heat, add the remaining olive oil. Saute onion and celery for 5 minutes or until tender. Add garlic, chili powder, cumin, salt, and pepper and cook for 1 more minute. Add stock, tomatoes, pumpkin, corn, and green beans and bring to a boil. Reduce to a simmer and cook for 30 minutes.
  3. When the butternut squash is done, add to the pot along with the beans. Cook until heated through, about 5 minutes. Season to taste and serve.
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Source: Inspired by the Boo Stew at The Kitchen.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Butternut Squash Soup October 19, 2021 - 10:04 pm

[…] as well! Or if you want to go the opposite direction and pump up the volume a little bit I have a roasted butternut squash stew. And then there’s the half-and-half roasted cauliflower and butternut squash […]

Christie January 5, 2020 - 10:34 am

This soup looks so hearty and delicious! And perfect for a cold day like today.

spiffycookie January 5, 2020 - 2:05 pm

Yea I could live off of this soup these days

Jolene January 4, 2020 - 7:37 am

I’m always looking for new ways to serve up squash and this looks fantastic!

spiffycookie January 5, 2020 - 2:04 pm

It’s so good you have to make it!

Amy (Savory Moments) January 3, 2020 - 2:26 pm

I love all the vegetables in here, including the pumpkin puree! Such a hearty veggie soup!

spiffycookie January 5, 2020 - 2:04 pm

It’s like the veggie kitchen sink of soups


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