I was patting myself on the back for this tasty stew all day long. Tasty? Oh my, yes. Healthy? You better believe it. Aroma? I’d say it gets a “15″ on a scale of 1 to 10. This recipe formed in my head slowly, starting with some chicken thighs sitting in the fridge. Then I picked up a butternut squash at the grocery store, with the thought of making soup. Instead, I cubed and steamed the squash, mashing half of it to help thicken the stew. In went the quinoa, one of my favorite grains, for an extra punch of protein and fiber. The topper was a kick of briny flavor from some kalamata olives and a burst of freshness from a handful of chopped parsley.
While low in calories and fat, a bowlful of this hearty stew easily satisfied my craving for comfort food. Also, butternut squash is high in Vitamins A and C, as well as fiber, so I knew I was getting a well-rounded meal to keep my body healthy for my daily workouts. One can not keep up with a high-energy “power pump” instructor without some decent fuel from which to draw. Seriously, this woman makes the Energizer bunny look like a total slacker. And she has about a dozen grandkids! Inspirational? Yeah, I’d say so.
This stew can be made in advance, but you may need to add a little more chicken broth before serving because the quinoa will expand as it sits. Either way, the flavors and textures are fantastic and it is sure to become a cold-weather favorite.
The recipe:
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.
Other chicken stew recipes:
La Fuji Mama’s Slow Cooker Chicken Gohan Stew
Picky Palate’s Fall-Style Chicken Stew with Sausage & White Beans
She Simmer’s Persian Pomegranate Walnut Chicken Stew
Sunday Baker’s Garden Harvest Chicken Stew
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Instructions
- Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
- Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
- In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
- Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
- Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
- Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
- Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
- Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
- To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Shred the chicken with your fingers or a fork.
- Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
- Stir in parsley and serve.
Notes
Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9
{ 240 comments… read them below or add one }
this just sounds so warm and comforting. love it!
This is a truly beautiful stew Dara! I love the colors in it; such a perfect fall dish.
Very healthy just what the doctor ordered! lovely dish!
This definitely looks hearty and sounds amazing. I really love the olives in it and would have never thought to add them!
Thanks, Elly. They add a really nice briny taste, which is a good contrast to the sweet butternut squash.
I don’t like olives…any suggestions for a substitute?
Hi Danielle, my husband is not a fan of olives, either, so I just leave them out of his portion. He loves this stew, so I’d say that leaving you’ll be safe leaving them out.
This sounds incredible! I love that there are olives in it too
I’m comforted just reading this recipe! Can’t wait to try it (and hopefully warm up my chilly little kitchen).
Stay warm, Tara!
That’s a warm bowl of comfort if I’ve ever seen one!
I love the vibrant color and sweet flavor the butternut squash provides. This looks marvelous!
What a great stew recipe. Love the addition of quinoa!
We’ve been on a comfort food bender this week after the horrible weather (I’m really not ready for winter!) – love that this comfort food dish is healthy. Great dish you put together!
Thanks, Chris. Our winter weather is going to hit this weekend and I may have to make another batch of this stew to keep us warm.
I love everything about this. Thanks for sharing, it’s an awesome recipe!
L-O-V-E-T-H-I-S-S-O-M-U-C-H.
that was hard.
Do you think it would still work substituting the type of squash?
Talk about eating with your eyes. I love the color and adding the olives is so creative. This will be on the menu next week. Can’t wait to try.
MMmmm.. all of the ingredients are my favorite. I love that you added a punch of protein using quinoa. So hearty and comforting!
This looks and sounds amazing! I hope you saved me a bowl
Oh how perfect this is on an autumn’s day like today
With the cool weather creeping up on us, this sounds like the perfect solution!!
Tasty, healthy, full of aroma AND kalamata olives? Sounds like my kind of stew.
i love this one! All of these ingredients…yes please!
This looks great Dara! I’ll try this soon. Thank you
Sounds really yummy! I didn’t see any amount listed for the oregano. Also, is it fresh oregano, or can I substitute dried? I have a hard time finding fresh spices in my town! Thanks!!
Carol, I’m sorry about that! I just added in the amount for the oregano (1 1/2 tsp). And yes, the recipe calls for fresh oregano. In a stew or soup recipe like this, substituting dried for fresh herbs almost always works. Just make sure you reduce the amount by about half because dried herbs pack more punch.
I could use a hot bowl of this right now – looks so hearty and delicious. Love how healthy this is with butternut squash and quinoa!
Some of my favorite meals are ones that just sort of come together with what I have on hand. My favorite part of this stew has to be the olives. A little brine to balance the squash. Lovely!
This soup is so hearty and utterly delicious looking! After a bowl of this I would be full for hours
This soup looks amazing! Hearty, healthy and delicious squash soup – I know I will love it.
As always, those olives are making my mouth water. Hot damn! I LOVE that piquant flavor burst you added to the recipe. It is so obvious but so not! We are flavor sisters, seriously. Sweet with the salty. And chicken thighs are my go-to and favorite (okay, so what if they’re a little more fat, I’ll give up that piece of licorice) and who can say no to quinoa these days? It’s the new brown rice! So glad you let this recipe stew in your brain for the rest of us.
Never tried quinoa in soup! Yum!
Finally! A delicous looking way to use up that Quinua in my pantry. This soup looks wonderful Dara … I’m virtually patting you on the back.
Gorgeous stew! I’m going to adapt it a bit for some vegetarian friends who are coming for dinner this weekend. Love the addition of kalamata olives — unexpected and unusual.
Quinoa in stew? Brilliant! You are on a string of genius! You just keep blowing my mind! First the “meatballs” and now this!
I think I just found dinner for tomorrow night…and I don’t need to run to the store! I have a butternut squash I bought think I was going to make a boring butternut squash soup. This looks so much better~! and with Quinoa!! My FAV! how could it not be! Can’t wait! Thanks
I have not been able to get over being made to eat really bad and cold squash as a kid. It’s a vegetable I know I should learn to love, but the very thought of it reverts me back to that 6 year old at the table. Blech. Still, you make it look good somehow!
A fall flavor fest ~ I LOVE soup – thanks for giving me a new one to try!
I’m so intrigued by the addition of kalamata olives – love them! This recipe looks perfect in every way, and would definitely add some comfort to a cold night.
This looks like something my mom would prepare for me when I am down with a fever or the flu. Now that I am a mom myself, I know the reason why moms make a flavorful (and healthy dish) when kids are sick. Our tastebuds begin to lose their function when we are sick. We need really flavorful dishes…
I won’t be waiting for someone to get sick, I am in need of a savory dish right now, I’d better try this recipe. I know I won’t be disappointed. Your pictures are amazing by the way.
That looks so delicious. Beautiful picture.
This looks so so good! I love comfort food, especially at this time of year, but am trying to eat better. This stew will satisfy both of those requirements. Thanks for this!
mmm nothing better than a hearty stew on a cold Canadian winter day! I think you’ll really enjoy my beer and red wine stew. Check it out on my blog: http://bit.ly/rPL51s
Thanks!
So warm and inviting! Thanks for linking up at A Little Nosh this week!
I made Dorie’s squash and pear soup today…it was wonderful, but I think you’ve upped the ante with this beautiful stew! I love the addition of chicken and quinoa…yum!
Mmmm, this looks so perfect! Pinned for the winter meal plans, can’t wait now for a good, cold, rainy day!
I’m making this right now, after a longer hunt for butternut squash, very excited. Not being too familiar with American measurements (I’m European), but I suspect you mean 2/3 CUPS of quinoa? Thanks for the recipe, can’t wait to have it in about 30 minutes!
I’m so sorry for the typo. Yes, it’s supposed to read 2/3 cup uncooked quinoa. I hope you enjoy it as much as we did.
This looks so good – comforting and healthy!
I have actually been craving butternut squash this weekend (I go in withdrawal if I don’t eat it every day during the fall)! This stew looks amazing and so comforting.
Dara, what an inventive stew recipe and something we would love over here too. Isn’t it funny when we are all prepared to make one thing and then we divert to something completely different! I bet this only gets better and better after 24-48 hours. Great job! Your instructor sounds like a hoot!
This looks like the perfect stew for these cold days that we’ve been having. Great combination of flavors. Thanks!
It was perfect for a chilly night. Needed a little kick since this house likes it spicy! Added parmesean cheese and more salt & pepper. Kids asked next time to make it with orzo and green chilis. All in all, everyone enjoyed it and ate 2 bowls.
Perfect winter soup! I love the heartiness and the addition of the quinoa sounds great!
Ooooo…yummy! What a great soup – I’ve been craving some butternut squash – this sounds perfect!
Yum. I need to make this, stat.
This sounds amazingly good and perfectly autumn. Yum!
This was wonderful! Thanks so much for sharing the recipe. We added a little crumbled goat cheese on ours last night and it was a really nice addition. Can’t wait to get home tonight to eat the leftovers
I’m so glad it was a hit, Claire. Crumbling a little goat cheese over top sounds like a wonderful idea. I’ll have to give that a try next time.
Ok, noticed no one else asked this….but how do I cook the squash? You said to steam it….is that like steaming broccoli? Do I cube it before I steam it?
Thanks!
Hi there. Yes, you do steam it like broccoli, either in a steamer basket or in a steamer insert (similar to a double-boiler). The recipe does call for the butternut squash to be cut into 1/2-inch cubes, which helps to make the steaming time short. I hope you enjoy the soup!
Thank you Dara!!! Trying it tonight!
Let’s hope my 10 y/o likes it!
Oh…my…goodness! Another reason to use up my chicken broth! This looks amazing! Cheers!
Made this last night – it’s amazing! The flavour combination of the squash and the olives is so unexpected and good, and then with the quinoa and chicken for texture it’s totally filling but not too heavy at the same time. I’m gonna make this again, for sure. Really awesome recipe.
Thank you, Gina! This was a hit with my family, too and I’m so glad that you enjoyed it.
Thank you, we loved this dish! I substituted the quinoa for bulgur because I could
Find it easy here (Prague, CR) . It tasted amazingly , even
With the substitution! Thanks
Jennifer, I’m so glad you were able to find a good substitution and that you enjoyed it so much. By the way, Prague is one of my favorite cities I have visited.
So glad I found this recipe! I need some healthy cold weather meal ideas like this. Looks so delicious
Dara,
This was my first visit to your site and I’m excited to try more recipes. I blogged about the chicken stew before I tried it, and am planning on updating because it was great!
Thanks for sharing,
Whitney
Whitney, thanks so much for commenting. I hope you stop by again.
Hi Dara,
I tried this recipe last night and it was DELICIOUS! It was exactly what I needed. Bravo!
That’s fantastic, Adia. Thank you for letting me know!
this looks like a good recipe. I found it on pinterest which led me to your blog.
I printed it and plan to try it……might use sweet potatoes cause that is what I already have…thanks for the recipe…
Mona
Love this Dara! So healthy and delicious-looking
What a great recipe for our Canadian winters! I have a recipe for bacon skillet jam chicken that I think you’ll enjoy. Check it out on my website: http://bit.ly/baconchicken
Thanks!
Do you think it would be too sweet if I just omitted the olives? My family is not a fan of them, but they LOVE everything else in the stew!
While I do love the brine of the olives in the stew, it will work really well without them, too. In fact, I served my husband a portion without olives because he’s not a fan either and he really enjoyed the stew. I hope it’s a hit for you!
I just finished making the stew, and it is AMAZING. I didn’t add olives, but it wasn’t too sweet. It didn’t even need salt or pepper to season. Thanks!!
Danya, I love when people are able to tweak my recipes to suit their own tastes. That’s what cooking is all about!
Made this 2 nights ago, I even made 1-5x’s your recipe in order to freeze 1/2 of it for later this Fall/winter. Between my room mate and I we are down to one bowl left. This is the best soup I have ever had…great blog, I have already bookmarked some more recipes!
Alicia, that’s great! Thanks so much for letting me know how much you enjoyed it.
I must say that I was very skeptical of the recipe. Nothing against you, I’m just a skeptic. I’m also a soup lover and a soup expert. All I have to say is…WOW!!! This soup is amazing!!! Hands down the best soup that I’ve ever made. After breakfast, I can’t wait to get hungry again so that I can have a bowl of this soup.
Don, thanks so much! I always love winning over a skeptic.
I’ll admit… I’m an intermediate cooker and it took me a long time to chop/peel/mince/mash/shred everything. I wasn’t sure if the soup was going to be worth all the effort I put into it, but OH MY GOODNESS it is so great. Even better the second day once the flavors have intensified and blended together. Thanks for such a delicious and healthy recipe!
Katherine, I’m so glad it was worth the effort. Several other people commenting here mentioned that they used the pre-cubed butternut squash available at Costco. If you live near a Costco, you might want to look for that the next time round. There’s something to be said for easy prep!
Dara:
Oh my, found this on pinterest, looked so appealing that I made it today (hate peeling raw butternut squash, wimped out with the Costco pre-cubed in the giant bag). The only thing I did differently because I don’t like the bitter taste that quinoa can throw off: rinsed and soaked the quinoa for five minutes with a fine mesh strainer before adding to the stew. Two thumbs up from wintry Utah.
Marji, there is no shame in using pre-cubed butternut squash. I’m not a big fan of peeling it myself. I’m so glad you enjoyed the stew – you’re right, it is perfect for our wintry weather.
Hi,
I made this today and it was fun.
Here are my pics:
http://www.flickr.com/photos/stevegarfield/6341784118/
http://www.flickr.com/photos/stevegarfield/6341873310/
http://www.flickr.com/photos/stevegarfield/6341168379/
Thanks!
–Steve
Thanks for sharing the pictures, Steve. I’m glad you enjoyed making it!
I made this stew tonight, and it was AMAZING! I used a rotisserie chicken since that is what I had on hand, and I omitted the olives. In the future, I will use the Costco cubed squash to make it even easier. My 11 month old son had 2 bowls himself! Thank you for the awesome recipe!
Megan, I’m so glad you and your son enjoyed this! You’re right – using a rotisserie chicken and pre-cubed squash would make this recipe even easier.
Dara,
I love the look of this stew! I can only imagine how wonderful it smells. I’m a huge fan of squash and have recently had a big old crush on quinoa! This dish sounds perfect.
I made this for my family the other night and OMG it was so good!!! It is hard to find a meal that is filling, comforting, flavorful, AND so incredibly healthy. It also made awesome leftovers the next day! Thank you for sharing
All my favorite things…in one pot! This looks and sounds delicious. I actually did the same last weekend but went straight for butternut soup kicked up with some red chile paste. First time on your blog, look forward to reading more.
So delicious!! I’m already planning to make it again. I’m participating in a soup swap and am wondering if this stew can be frozen? If so, would you have any recommendations for freezing/thawing/reheating?
Thi looks like a great recipe. My only concern is that I really don’t like chicken thighs and prefer to use breasts. Do you think it would work out? Would I just poach 2 or 3 breasts or sauté them? Thanks!
This was amazing! What a perfect stew. Everything about it was wonderful…the textures, flavors, aroma, nutrients! Thank you for sharing.
This was so good! My new favorite. I wish we had leftovers. Thanks for sharing the recipe.
I made this tonight for my father and I…OMG! It was soooo good! I had never really had butternut squash, but it was the perfect compliment to the kalamata olives in the stew. I can’t wait to have it again tomorrow for lunch. Thanks!
Mary Beth, that’s wonderful! I’m so glad the two of you enjoyed. It always makes me happy to hear about families sitting down to a good meal together.
Has anyone tried this in the crockpot / slow cooker? I’m not much of a chef (as in I “cook” 5-6 times a year) and am hoping I can maybe cook the chicken and then toss it all in??? Am I just naive/inexperienced??
Found this on Pinterest – THANK YOU for being a food genius!
I am not a skilled cook. For 10 years my boyfriend, a major foodie, did ALL the serious cooking. I made THIS and he loved it. Made noises while he was eating and went back for ends.
Way to go, Sue! I can’t tell you how much it thrills me that this recipe was so successful for you. Your boyfriend must have been happy!
I just made this stew for the first time and it is amazing! I would recommend that everyone make it!
Thanks so much, Kara. I’m so glad you liked it.
The ingredient list calls for “1 1/2 tsp dried oregano,” but after reading the comments, I am wondering if this was supposed to be 1/2 tsp dried OR 1 1/2 tsp fresh?
I used 1 1/2 tsp dried like the recipe calls for (and darn it, had fresh in my fridge that needed to be used!) and it’s definitely overly oregano-y.
This stew is DELICIOUS! My sister made it for us and I got the leftovers. Normally, leftovers sit in my fridge forever and then I have to toss them, but I’ve already eaten them and plan on making this myself sometime! (It’s even better the day after!)
This is a delicious recipe! Thanks for sharing! I halved the garlic, added a little more chicken broth and added corn – still turned out very tasty!! I also forgot oregano at the store and instead seasoned it with ground oregano – But this has to be my new favorite soup recipe – such awesome flavor and so healthy!! Thanks again!
My mom used to make a chicken/squash skillet that I loved, I think I need to try this! Would chicken breasts be just as good you think?
I made this tonight and it was fabulous! Everyone LOVED it. It is definitely a keeper! I added some kale to the stew for some extra greens and it was great. The dish was perfect warm hearty dish after a cold, windy and dark evening run here in Boston!
I’m so glad you enjoyed it, Kate! Adding the kale is a fantastic idea – I’ll think I’ll try that the next time I make this.
Made this for dinner tonight….it was very good, you def don’t need to add salt to this recipe, the kalamata olives do that for you. Anything with fresh herbs is a must try!
Thank you. Tina
I made this tonight and my husband and I LOVED it!! The flavors are just so delightful. This recipe is a keeper! Thank you very much for taking the time to share!
This was delish! And will be going in the regular rotation!
Made this tonight…added spinach and corn topped with vegan sour cream…yum!!! Thank you for the yummy recipe
This is a great stew! What flavor, the kids love it! I did rearrange your directions slightly to avoid moving hot food, ie the chicken and broth. I heated oil, onions, garlic and oregano first, then add broth and chicken and then everything else in order. Later, I subbed white kidney beans for quinoa. Yummy!
Just made this and it was SOOO good!!! My new favorite soup/stew. Thank you!!
Thanks for letting me know, Jenn. It’s one of our favorites, too.
I made this for dinner tonight, and my boyfriend and I both agree that is was AMAZING! Thanks for sharing it!
I made this tonight…best recipe I have found on Pinterest thus far. I used chicken breast in lieu of thighs based on availability at my sub standard grocery store. I also added a few handfuls of chopped fresh spinach at the end for some color. I doubled all the ingredients but the chicken and ended up with a large batch to share with friends and family. I will definitely make this again!
Jeri, I’m so glad to hear that. I always love when people take my recipes and put their own spin on it, depending upon what ingredients they have on hand and their taste buds.
I have made this twice now, and it is FANTASTIC! This will definitely be a staple for me. Thank you Thank you!
Ashely, that makes my heart sing. Thanks so much for letting me know!
I just finished making this, and it is truly spectacular!!! I could eat this everyday of the week. The beautiful colors made for a happy cooking day. Thanks so much for sharing. For those reading this review, try it, I promise you’ll love it:)
Planning on making this tonight! If I don’t have a steamer what’s the best way to steam the butternut squash? Thanks in advance!
Kat, you can simply boil the butternut squash in water, removing half of it when it’s just tender and continuing to boil the other half until very tender. I hope you enjoy the stew!
I love this! Can’t wait to try it. The pictures are gorgeous – and squash, quinoa, and chicken are – what an amazing combo!!
~ Tiffany
Transfer of Health
Healthy Recipes and Wellness Tips
Dara, we made this tonight and loved it! There was a party in our mouths–sweet, briny, fruity…. Awesome! Thank you so much. We look forward to sharing the recipe with our friends and giving you the deserved credit.
I’m so glad to hear that, Keri! It’s one of our favorites, too.
I made this last Saturday, and not only did the grown ups love it, but the kids ate it, too! And I’m having it for lunch today. This is definitely going into rotation at our house.
Wow…this looks like the ultimate comfort food! It’s kind of a mix of all the foods I regularly eat at home
I’ll have to combine them all like this for sure!
I made this tonight and it is DELICIOUS! The only thing I changed is that I used chicken breasts instead of thighs (my husband won’t eat dark meat). I am hoping we leave enough for tomorrow night!
I’m on the hunt for new chicken ideas and I love butternut squash and quinoa. This recipe is perfect!! It’s going on my menu plan next week. Woot!
I made this tonight and it was delicious! I made a few changes to the cooking method to simplify and only use one pan, so I thought I’d share them here…I just sauteed the chicken in olive oil (with salt and pepper) until it was cooked on both sides. Then I set the chicken on a plate while I sauteed the onions, garlic, and butternut squash. I used a wooden spatula to smash up some of the squash once it got soft, and left some of it whole. Then I added everything else directly to the pot and cooked until the quinoa was done. I didn’t have kalmata olives on hand, but my husband tasted it and suggested a little paprika. I added the smoked kind, and it was great (wouldn’t use it if I were using the olives though!).
Do you think I could add a bean of some kind to this? Like kidney beans, or black beans, instead of the olives…I don’t particularly like kalamata. However, I do like green and black ones. Any suggestions of a substitute?
Hi – I made this recipe and although delicious, found it a bit too watery. HOWEVER, we did have leftovers and I ate it cold as a salady-type meal for lunch a day or so later and it was REALLY delicious. I did boil off a fair bit of the liquid on the first night, but it benefited from steeping (as do just about all casserole-type meals) as the flavours infused and it was truly scrumptious as a ‘salad’. Worth a try!
I found this recipe on pinterest and it inspired me enough to make it for dinner tonight. I’ve been looking for recipes with quinoa to try, and this was THAT recipe which got me cooking with it, and I’ll never look back! I had an acorn squash that desperately needed to be used, so I substituted that for the butternut squash and was very happy. I just came off of a week being pretty sick, and what a dinner to treat myself with. Thank you so much for such a great recipe!
How could I make this vegetarian? What is a good substitute for the chicken?
Just came across this recipe yesterday while I was looking for something to make for dinner. Didn’t put the olives, but added kale in with about 10 minutes of cooking time left. Sprinkled some crushed red pepper on mine too. It was delicious!
I made this, but I didn’t include olives. I boiled tomatillos with the chicken and added them blended up to the finished soup. Didn’t use parsley or oregano. I used garlic and cilantro. It was THE BOMB!!!!!!
Um… I’m kinda new at cooking. I wish you would have included instructions on how to steam the squash. Otherwise, it sounds good.
Hi Brian, no problem! To steam the squash, place the pieces in a steamer basket/insert set over boiling water (the water should not touch the bottom of the steamer basket/insert). You should use about 1 1/2 inches of water. Cover the pot and steam according to the recipe instructions. Check on the water partway through to make sure there’s still enough (you don’t want to scald the bottom of the pot) and add more hot water, if necessary. I hope you enjoy the recipe!
Just to throw a spanner in, I omit this step and add the pumpkin/squash when I add the quinoa as when cut into this sized cubes, it literally doesn’t need any more than the 15mins it takes to cook the quinoa.
Made the soup & love it! Just wondering how many calories/serving this is?? I’m on a diet and tracking calories. Thanks!
Hiya! According to my calorie counter it’s 328 per serve. I add zucchini though and that adds about 80 calories, but I take the pumpkin down from 1.5 pounds (680g) to 500g.
Anyhoo, around the above per serve, so good!
Sorry, forgot to mention I use one chicken breast only. Not thigh and not that much.
I just made this today and substituted tempeh for chicken and added kale and TVP(textured vegetable protein). It was delicious. The tempeh totally absorbed the flavors. I cooked it for 4+ hours. Even the carnivore loved it! ALso eliminated oil and used vegetable stock and one chicken bullion.
This looks delicious! It’s definitely going on my menu for this week.
Happy Tasty Tuesday! We loved this recipe so much and it is one of our picks for the Food Holidays of September on 4virtu.com! Thanks so much for sharing!
Perfect. Cooked this dish last night, every one loved it. Was embarrassed to accept all the compliments when all i did was following the recipe exactly as it is. I’m a fan now
Am about to make this! Very much looking forward to having this even though it is hot hot hot outside. My office at work is freezing, and this will be heavenly.
Can this be made using a slow cooker?
You absolutely could, I do! I don’t fry off anything- literally chuck it all in on high for 3-4 hours. You may need to add more water/stock.
Just as I was looking for a new soup recipe for the upcoming Fall andvWinter, there it was. I can’t wait to try it. Love all of the ingredients and just hope I can find the Quinoa . Have never used it before, but anxious to try this new eating adventure. Thanks for sharing.
This was delicious! Thanks so much!
Oh my goodness, I just made this for dinner and it was DELICIOUS! Thanks!
My boyfriend is the Pickiest eater! Since it’s been a little cooler lately I thought I’d try this. Since we eat a lot of chicken and turkey I bought some beef stew meat and beef broth. I substituted the two above for the chicken and broth and it turned out Fabulous! I barely had any leftovers tonight!
I tried this recipe over the weekend. I didn’t have quinoa on hand, but I had rice. I just threw everything into my slow cooker and added the rice in the last 20 minutes of cooking. Fantastic soup and super easy to make!
That’s great to know that it worked well in the slow cooker, and with rice. I’ll have to try both the next time I make it.
Made this last night and it was WONDERFUL. Did everything exactly as the recipe said, it took some time and dirtied more than a few dishes but I found it relaxing and rewarding to make……….. and delicious! Love finding a great, healthy recipe for fall.
That’s great, Jen! I’ve started making a double batch of this so we can have leftovers for lunches or future dinners.
Had your recipe saved for ages and finally made this today–delicious! Introduced my father-in-law to quinoa
Butternut squash volunteers were the only thing to thrive in my garden this year, so I’ll be making another batch soon!
That looks delicious! I’ll have to add it to my list of winter-time soups/stews/chilis. Thanks for the recipe!
Delicious and simple. Loved this. Thank you!
Happy Tasty Tuesday! This recipe is featured on our Autumn Squash Recipes! Thanks! http://4virtu.com/2012/09/tasty-tuesday-autumn-squash-recipes/
can this be done in a crockpot? do you have that version?
This is such a beautiful recipe! I roasted my butternut squash in the oven first, used fresh diced tomatoes from my garden and also omitted the olives (lack there-0f) and sauteed yellow bell peppers with the onions. It smells divine, and I can hardly wait to eat a bowl or three!
Thank you so much for this recipe!
Just made this dish for dinner and it’s the best stew I’ve ever had. The only thing I did different was seasoned my chicken thighs with Cajun seasoning because hubby loves his food spicy and omitted the olives for corn. Will definitely be making again. Oh and did I mention this is my first time trying quinoa? Thanks for an amazing recipe.
Love from Germany!
Just made this, it was so yummy! Especially on a rainy day like today! Thanks!
Absolutely delicious! Thanks for sharing!
I made this last night, We LOOOOVE it. I’m amazed how incredibly tasty this dish is! I can’t wait to try more of your recipes
I just made this to eat throughout the week. It’s absolutely delicious! The only thing I did differently was to roast my butternut squash. Thanks so much for the inspiration.
Found this on Pinterest and made it today. It is delicious! Thank you so much!
Made this for my dinner group, and doubled the recipe — it was phenomenal. I was nervous that some of the boys would be uncertain about it, but everyone came back for more. Well done, I look forward to making it again soon.
p.s. Trader Joes makes this really easy, and has pre-cut Butternut Squash.
This looks so delicious! I love butternut squash so I can’t wait to try this stew recipe!
Does this soup still taste good without the olives?
This soup is a-mazing! I’m eating a bowl of leftovers right now and its even better the next day! I am GF and love quinoa but never thought of adding it to a soup/stew. It works beautifuly. Thank you for sharing! Do you happen to know the nutrition info for this (a rough estimate would be fine too)?
Just made this. Only took an hour! Accidentally used diced tomatoes with chiles but it is yummy and sppicy. Loved this and easy!!! Thanks.
I love the sounds & look of this. I’m going to try a vegan, allergen free version tomorrow. I can’t wait to see how it turns out! Thanks for a hearty stew recipe that promotes healthy eating & can fuel your body! My vegan 5 year old will love it when I make some changes for her diet!
Made this last night and it was great! Will make again, liked the hearty taste on a
cool night. Thank you, my diet thanks you too!!
Please fix/delete above…this is correct information/Luci
calories: 206.16
fat:5.7
cholesterol: 41.5
sodium: 395
carbs: 14.91
protein: 13.6
potassium: 4756
folks, I am so sorry, should know not to do this when I am tired..please change potassium to 475.6
you have a pin it button…but it cannot be pinned???
Hi Rhonda, I’m sorry you’re having difficulties pinning the picture. It is indeed available for pinning, and has actually been pinned more than any of the recipes on my site.
Delicious recipe!! Added carrots and some red potatoes – overall a very hearty stew. My husband LOVED it! Thank you for sharing.
I just made this for my family, and they loved it! (Which is amazing as I took out the chicken and put in more Quinoa for Vegeterian night.) Thank you!
ｔｈｅ ｓｏｕｐ ｓｏｕｎｄｓ ｓｏ ｄｅｌｉｓｈ！ ｄｏ ｙｏｕ ｔｈｉｎｋ Ｉ ｃａｎ ｓｕｂｓｔｉｔｕｔｅ ｔｈｅ ｑｕｉｎｏａ ｗｉｔｈ ｃｏｕｓ ｃｏｕｓ？
This soup is soooo good! Thank you for sharing it…….perfect for the cool, rainy Autumn day here in upstate NY. Soothes the soul & the body.
Can I put this all in a crockpot to cook during the day?
I’d like to know, too! Can this recipe be adjusted for a slow cooker/crockpot? If so, how? Thanks!
Hi Jean, please see my response for the comment above.
Hi Allison, I haven’t made this using a slow cooker, but a few readers have tried it with success. Here are their comments on the matter:
“You absolutely could, I do! I don’t fry off anything- literally chuck it all in on high for 3-4 hours. You may need to add more water/stock.”
“I tried this recipe over the weekend. I didn’t have quinoa on hand, but I had rice. I just threw everything into my slow cooker and added the rice in the last 20 minutes of cooking. Fantastic soup and super easy to make!”
I hope that helps!
Made this tonight and it was delicious! The only thing I can recommend is perhaps start out with about 1/2-1 cup more chicken broth, it becomes very thick quickly while cooling, and more broth might make it more soup-y. The flavors are wonderful, this is probably one of the best butternut squash recipes I’ve tried!
This soup is a double whammy…not only does it taste delicious, but it is even healthy!
I also love soups, and can’t get enough quinoa. I cannot wait to try this recipe! Thanks for sharing it!
Do you think it would be possible to make this in the crockpot? This looks delicious!
I love hearty soups in the winter and tried this tonight. I had to take liberties with the ingredients since I didn’t have the same as you. I used pumpkin, not the round kind but the oblong type. I also used fresh Romano tomatoes due to lack of canned ones in the pantry. It was very good!!!! Seconds were asked for and given!
Looks so delicious.
I would like to cook this soon.
Beautiful photo, too.
I just made this recipe and swapped out regular quinoa for red quinoa. Gives is a slightly nuttier flavor. It was absolutely delicious
I made this stew last week and it was so delicious!! My husband loved it too! Does this stew freeze and reheat well?
Angela, I’m so glad you enjoyed it. Yes, it does freeze well. I often make a double batch and freeze it.
Thank you so much for this recipe!! I used it as a launching pad and added mushrooms and fresh herbs, and substituted acorn squash for the butternut and green lentils for the quinoa. It is FANTASTIC, and I’m so glad this is my dinner for the week!
I made this today and it was incredible! I used what I had on hand which was 1/2 of a rotisserie chicken and one can of great northern beans and the flavors were amazing. Will definitely make again and again~thank you!
Wow! I’ve been on a “lifestyle change” (doctor won’t let me use the word ”diet”… no wheat, daily, eggs, soy, or nuts….) Been 5 weeks now and feeling very deprived (and completely crazy wanting enchiladas and lasagne 24/7)…. must say that this was by far the most satisfying meal that I’d cooked/eaten in weeks! Thank you, thank you !!
I made this for dinner….fabulous!!!
Could you substitute barley for the quinoa? How would that turn out, you think?
This was delicious!!! It was my first time using Quinoa and it turned out great. Even the person who doesn’t like to eat healthy had seconds.
Wow – this is so amazing. We will be making this A LOT this winter.
Thanks so much!
Do you think that black olives would swap out ok for the kalamata olives? or would it be better to just leave them out if I can’t find them.
love, love, love this stew!!! I made it 3x in a month
. Thank you for sharing this wonderful recipe.
Was labor intensive (need to get a better knife to cube the squash) but well worth it. A soul satisfying stew with vibrant fall colors…my teenage son said he liked it- twice.
I’d suggest rinsing the quinoa before using it- sometimes there is a coating that can lend a slight bitterness. I substituted the parsley for spinach cut into strips- added to the beauty of the stew. I used a small can of chopped olives- made the olive flavor more subtle. Looking forward to the leftovers tomorrow! Thanks Jen.
Thanks for the delicious eye-dropping mouth watering photo! It looks yummy! I got all the recipes and will try it out tonight! Since I’m a beginner, I kinda cheated and got the pre-cut squash and will stick it in the microwave to for the steaming part. I’m not sure if it’ll come out the same as steaming on the stove… All I know is I will like it just because of the picture! haha
Thanks for sharing and have a great day!
This is such a good stew. I’m making it right now, and I’ve made it before. Everyone loved it. I’ve done it with the kalamata olives and I threw in capers instead of olives once too. Added bonus – it freezes well.
Thanks for the recipe!
Any thoughts on substituting sweet potato for butternut squash? I love butternut squash but don’t have any on hand. Thanks!
Hi Ashley, I haven’t tried it with sweet potato, but I’d imagine it would work well. Let me know if you end up trying that.
Used the sweet potato instead of squash and capers instead of olives. Thanks for this, it was great. My eight year old loved it!
I “soup-swap” with my friends & would love to bring this to exchange. What are your thoughts on freezing it? Thanks!
Ooh! Just saw Alyssa’s “bonus” tip. Hooray!
Liz, it freezes beautifully. I hope you enjoy it!
I’ve made this a few times now and it is one of my faves!
A few questions:
1. I’ve always wondered – do you add in the juice from the canned tomatoes?
2. Any tips on freezing?
Hi Stephanie, I’m so glad you’ve enjoyed the recipe! Yes, I do add in the juices from the tomatoes. For freezing, just portion the stew in freezer-safe containers (leaving about 1/2 inch of room to allow for expansion as it freezes), allow it cool, then seal and freeze. It freezes very well!
Hi! I love this! I am including it in a slow cooker collection here http://mommyssweetconfessions.blogspot.com/2012/12/34-slow-cooker-soups-stews-and-chilis.html
I’ve made this recipe several times now, and we love it. To save time I’ve made a few changes:
I use pre-cubed frozen butternut squash.
I use pre-chopped frozen onions.
I use pre-minced garlic from a squeeze bottle.
I sometimes cook the chicken in the microwave as the onions and squash are cooking on the stove.
I might be missing out on some of the flavor or texture this way, but man, it is still delicious! Thanks for a great recipe!
Wow! I am always looking for healthy recipes for my 90/10 Nutrition groups. This fits the bill perfectly and looked good so I tried it for myself tonight. I made it with Kabocha squash though (because I already had some). It was AMAZING. This is going in meal plans and all kinds of stuff. Thanks!
I made this yesterday and it was fabulous. I’m bringing some into work and sharing the recipe with my co-workers. This is a recipe I will be bragging about. Thanks.
I’m so glad, Kirsten! I hope your co-workers enjoy it as much as you did. We had this for dinner last night and, really, we never get tired of it.
I just finished making this and it is delicious! I bought cubed butternut squash at Costco this morning with no idea what I was going to make with it. The Internet led me to your blog and I’m so glad it did. Thanks for a wonderful recipe!
just came across this recipe and was ready to make. only i have fire roasted diced tomato salsa style or diced tomatoes with basil, garlic and oregano. think i can sub one of those??
Hi Marina, I would use the ones with basil, garlic and oregano. Those will match the flavors of the recipe better than the salsa style tomatoes. I hope you enjoy the recipe!
wow… thanks for the quick reply. chicken was simmering and squash already steamed. i was stressing about having to take a trip to the grocery-LOL. i’m sure it will be fabulous. so excited to try something new. i’m in a rut!!
Hi, Dara.
Have this wonderful stew on the stove cooking right now. I see you wait until the end to add the pepper. Same for the salt?
Thanks so much. We ‘re all salivating waiting for it to be done. Great recipe!!
Hi Kathleen, I’m probably too late to answer this in time for your dinner. Hopefully you tasted and added salt to your liking. I hope you enjoyed the stew!
I made this last night for dinner and it was so delicious! Thank you Dara for the wonderful and healthy recipe!
This recipe was PERFECT for a busy medical student during a cold winter rotation. Thank you for such a delicious, healthy, warm, and totally filling recipe that I’ve shared with countless friends!
As I am a huge fan of quinoa this recipe is just perfect for me. Looks like a wonderful warming meal during these cold winter days!
Looking at the final result, I was not sure that I would like it but I did! It is the ultimate comfort food. I left out the olives but everything else went in. Delicious, thanks! I ended up using about five different bowls by the time I was done. It helps to start with an empty dishwasher…..
My 7 year old son said it was “better than turkey meatballs” which are his favorite so – two thumbs up!
I’ve made this several times and it never fails to be awesome! The only change I’ve made is swapping the squash for sweet potato – same idea, way less effort. The last butternut squash I had required a hacksaw in the garage
Sweet potatoes only need peeled.
This soup was so good! I followed a suggestion from the comments section and made mine in a slow cooker and it was so delicious! I doubled it and can’t stop eating the leftovers. This recipe is featured in my most recent weekly meal plan on my blog, thank you!
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