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Butternut Squash and Quinoa Stew

Butternut Squash Quinoa OlyKraut Soup


We are on a soup kick! Well, this one might be more of a soupy stew or a stewy soup.. we can't decide.  Either way, it's good! The hearty butternut squash pairs well with the flavors of Eastern European OlyKraut. The recipe will make about 8-10 servings, freeze your extra for quick and easy meals throughout the week! 


1 onion
2 tbsp olive oil
1 medium butternut squash
4 cups vegetable or chicken broth 
1 1/2 lbs of chicken breast or thighs (or none at all) 
1/4 tsp salt 
3 garlic cloves 
2 bay leaves
1 tbsp dried thyme 
1 can (14oz) diced tomatoes 
2/3 cups uncooked (or cooked quinoa for instapot variation)
1/2 cup Eastern European OlyKraut 
3/4 cup pitted kalamata olives 
1/4 cup minced fresh flat-leaf parsley 


In a dutch oven or skillet brown the chicken. Set aside. Veggie folks skip this step, this recipe is still hardy and delicious without the chicken!  Sauté onion in olive oil until translucent in the bottom of medium dutch oven or stockpot. Peel and cube the butternut squash, about 1" cubes. Add garlic, broth, tomatoes, butternut squash, thyme, bay leaf, and salt. If using chicken put in your pot. Let ingredients simmer for 15-20 minutes. When chicken is fully cooked shred chicken with a fork. Stir in 1/2 cup Eastern European OlyKraut. Dish each bowl and top with freshly chopped parsley, sliced kalamata olives and more Eastern European OlyKraut! 

Rather set it and forget it in the instapot? Use the sauté function to sauté onions in olive oil. Next add garlic, broth, tomatoes, cubed butternut squash, salt, bay leaves, thyme, and chicken. Set the instapot for 8 minutes of high pressure. Let naturally release for at least 15 minutes. The chicken will easily shred with a fork. Stir in cooked quinoa and Eastern European OlyKraut. Top with the kalamata olives, parsley, and more OlyKraut.  


Note: The recipe is a simplified variation inspired by


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