This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.
Ingredients
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- chicken broth: 4 cups
- butternut squash - peeled, seeded, and: 1 piece (cubed)
- ginger: 1 piece (1 inch piece, grated, fresh)
- ground cumin: 1 tsp
- salt and ground black pepper: (to taste)
- water: 2 cups
- quinoa: 1 cup
- butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
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Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
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Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.
