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Cabbage Soup with Butternut Squash


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 small celery stalk, diced
  • 1 tablespoon dried dill
  • 4 large garlic cloves, minced
  • 1 pound green cabbage, cored and shredded
  • 8 cups vegetable broth
  • 1 pound butternut squash, peeled, seeded and diced (about 2 cups)
  • 1 (14-ounce) can diced tomatoes, with liquid
  • 1/2 cup quinoa
  • Salt
  • Freshly ground pepper
  • Freshly grated Parmesan cheese (for garnish)


1. Heat olive oil over medium heat in a large, heavy-bottom stock pot.

2. Cook the onion, garlic, and dill* until the onion is soft, 3 to 4 minutes.

3. Add the carrot and celery, and continue to cook on medium-low heat, until the vegetables are tender, 5 minutes.

4. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is soft, 5 to 10 minutes.

5. Add the butternut squash, tomatoes, and broth and bring to a low boil. Reduce the heat, add salt to taste, and simmer 30 minutes to 1 hour until the squash is tender.

6. Add the cooked quinoa. Taste and adjust salt.

7. Add freshly ground pepper. Serve with freshly grated Parmesan.

*Note: If using fresh dill instead of dried, add the dill at the end of the cooking process.

Seed to Saucepan

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