Butternut Squash and Quinoa Soup
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 1 large butternut squash
  • 4 cups vegetable or chicken broth
  • ½ cup uncooked quinoa*
  • 2 cups milk of choice such as almond, soy, rice, coconut or regular dairy milk. I like almond.
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2-3 tablespoons butter, ghee, or coconut oil
Instructions
  1. Preheat oven to 375 degrees fahrenheit. Cut butternut squash in half lengthwise, scoop out the seeds and guts, and place face down on a baking sheet. Bake for 1 hour, remove from oven and let cool with a clean kitchen towel over top. This helps to steam the skin and make it easier to peel off.
  2. Meanwhile, place the broth and quinoa in a large soup pot and bring to a boil. Cover and reduce heat and simmer for 20 minutes until quinoa is cooked.
  3. When the butternut squash is cool enough to handle, peel the skin off, or scoop out the flesh with a spoon if the skin doesn't peel off easily.
  4. Place the squash, milk, salt, pepper, and butter (or ghee or coconut oil) into a blender and blend until smooth. Add the puree to the quinoa and broth in the pot. Stir to combine, heat if necessary, and season to taste with salt and pepper. I like it with lots of pepper!
  5. If you'd like the soup thinner, just add more broth.
  6. Serve hot! This soup, like most soups, tastes even better the next day. Last for 5-7 days in the fridge and freezes well.
  7. *If using another grain such as rice, cooking times may vary. Cook according to package instructions.
Recipe by Insightful Bite at https://www.insightfulbite.com/butternut-squash-and-quinoa-soup/