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I used this recipe to pop up my squash puree.
I roasted the vegetables (expect rutabag that I did not have), added spices and herbs (saved some for decorationI) and I incorporated this to the squash puree. Adding some water a decorated with the reserved vegetables.
This was delicious, filling, tasty and with a great texture. Helps to save calories!
Thanks for this recipe.

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awalde September 18, 2011

This was a satisfying soup, very filling. It was a little bland, next time I would use vegetable or chicken broth instead of water. It's a bonus that it's so beautiful to look at.

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etully March 14, 2009

I really wanted to love this recipe, I mean, look at the photo- its a gorgeous dish! However, there was an overall sweet flavor to the stew that needed something to balance it out. I used a Walla Walla Sweet onion, which probably didn't help out the already sweet squash, rutabaga, and peppers. The flavors melded a little more in the fridge overnight, but it still tasted like it needs something. I added some fresh torn basil to a serving I heated up for lunch and that was good, but not quite it. Maybe curry? But that just might make it a whole different recipe.

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SuperSpike September 27, 2012

Filling and tasty. Thanks for sharing!

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Chris Reynolds March 08, 2009

This is very good! I love all the vegetables in this stew. I substituted spinach for the kale since that is what I had on hand. Thanks for sharing!

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Lainey6605 January 09, 2009

For me this was more of a soup than stew, but by any name my bowl was a delightful treat. Trying hard to get more vegetables into my diet, this was a perfect light supper accompanied by some pita chips and a slice or two of soy cheese. The paprika plays an important role in the flavor of the broth so use a really good one - in my case it was a combination of Moroccan sweet paprika and Hungarian smoked paprika. If yours is old, add more or maybe drop some vegetable soup base in to give the dish some richness. I also added about 2 teaspoons of tomato paste for a little extra body. My othe change was that I don't care for kale much (too bitter) so I added fresh spinach in at the same time as the parsley, eliminating step 3. My half batch was the perfect amount for two entree sized servings but there was certainly enough for three as a starter or more substantial sides. Made for *Photo Tag*.

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justcallmetoni January 02, 2008

Did I ever like this stew! The rutabaga and the butternut squash went really well together. It was also my first time eating Kale and I thought it went really well with the stew.

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Studentchef January 08, 2007
Wintergold Stew