Ingredients
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1 tablespoon vegetable oil
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1 onion, peeled and diced
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2 stalks celery, chopped
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1 red bell pepper, seeded and diced
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4 garlic cloves, peeled and minced
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6 cups water
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2 cups diced peeled butternut squash
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3 teaspoons crushed dried oregano
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1 1/2 teaspoons paprika
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1 teaspoon salt
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2 cups chopped kale
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1/4 cup chopped fresh parsley
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1/2 teaspoon ground black pepper
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2 cups diced peeled rutabagas
Instructions
- Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
- Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
- Stir in the kale and cook for about 10 minutes more.
- To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
- Ladle into bowls and serve hot.