Slow Cooker Butternut Squash & Kale Stew

This post may include affiliate links.

Are you ready for fall yet? Our Slow Cooker Butternut Squash and Kale Stew is our SkinnyMs. take on a popular Portuguese soup. To skinny it up, we used butternut squash and sweet potato in place of white potatoes, and black beans instead of sausage. With this protein-packed recipe, you get a hearty vegetarian stew that’s super easy to make. Plus, it’s chock-full of superfoods that will be sure to make you feel amazing!

If you’re not eating vegetarian, you could still use sausage or add a bit of bacon for a smoky flavor. Either way, this is an absolutely delicious and filling meal in and of itself–especially on a chilly night when you need something warm in your belly.

Slow Cooker Butternut Squash and Kale Stew

Slow Cooker Butternut Squash and Kale Stew

Yields: 6 servings | Serving Size: 1 cup | Calories: 229 | Total Fat: 1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 413mg | Carbohydrates: 46g | Fiber: 15g | Sugar: 8g | Protein: 13g | SmartPoints (Freestyle): 7


  • 2 cups sliced carrots
  • 1 small butternut squash, cut into 1/2" cubes
  • 1 sweet potato, cut into 1/2” cubes
  • 1/2 cup fresh cilantro, chopped
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Kosher or sea salt to taste
  • 2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no sugar added)
  • 2 cups vegetable broth, low-sodium
  • 8 ounces of kale, coarsely chopped


  1. Combine all ingredients, except for the kale, in the slow cooker.
  2. Cover and cook on low 6-8 hours, high for 3-4 hours, or until veggies are tender.
  3. Add kale and cover for about ten minutes until the kale is wilted.

What is your favorite soup recipe? Share your recipes in the comments!

Leave a Comment

Your email address will not be published.