Step 1

Combine the onion, butternut squash, garlic, cumin, paprika, salt, tomatoes, broth and quinoa in the base of a 6-quart slow cooker, stirring to combine.

Step 2

Cover and cook for 4 hours on high or 6 hours on low, or until the onions and butternut squash are very tender and cooked through.

Step 3

Uncover, add the kale, cover, and cook on high for the kale to wilt, about 15-30 minutes.

Step 4

Uncover and add the vinegar, stirring to combine. Taste and additional salt or vinegar if you like.

Step 5

Serve, drizzled with extra virgin olive and freshly ground pepper.