Prep time
30 MIN
Total time
2 H
Serves
6

Ingredients

Directions

  1. Warm oil in large heavy bottom ovenproof saucepan or Dutch oven, over medium-high heat and sauté onion and celery until soft, about 2-3 minutes.
  2. Add garlic, tomato paste and spices and sauté 1 minute more.
  3. Add squash, parsnips, carrots, except kale, and cover with stock, lemon juice and sherry. Bring to a boil, cover, and transfer to a 325°F (170°C) oven for 90 minutes.
  4. Remove from oven and stir in kale and serve.

Recipe tips

  • You may substitute any slightly bitter green, like watercress or curly endive, instead of kale.
  • This recipe works beautifully with almost any squash, try it with what you have available!

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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