Looking for an easy, filling soup recipe during these colder months? This squash and quinoa stew is thick, rich, and it will satisfy vegetarians, vegans, and omnivores alike! After a quick sauté, this is a quintessential slow cooker recipe. Serve with a loaf of crusty bread for a satisfying meal.
Slow Cooker Squash and Quinoa Stew
Serves 6
Total Time: 4 hours 20 minutes
Plant-based, gluten-free
3 tablespoons olive oil
1 large yellow onion, diced
1 large garlic clove, minced
2 pounds butternut squash, peeled and cubed
1 medium carrot, peeled and diced
1 quart vegetable broth
1 – 15-oz can fire roasted diced tomatoes
1/3 cup uncooked quinoa
1 tablespoon sriracha
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon dried thyme
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
- Turn slow cooker on high. When hot, add olive oil, onions, and garlic. Cook for 3-5 minutes until onions soften.
- Add remaining ingredients. Stir to combine.
- Cover and cook for 4 hours on high or until the butternut squash is tender and cooked through.
- Adjust seasonings to taste and serve.