Creamy Butternut Squash Soup with Fresh Ginger and Quinoa
Recipe by ornita4 from allrecipes.com
Dinner 50 Mins.
Ingredients
6
6 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •1 onion, chopped
- •4 cups chicken broth
- •1 butternut squash - peeled, seeded, and cubed
- •1 (1 inch) piece fresh ginger, peeled and grated
- •1 teaspoon ground cumin
- •salt and ground black pepper to taste
- •2 cups water
- •1 cup quinoa
- •1 tablespoon butter
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 244
- Carbohydrate: 40g
- Fat: 8g
- Fiber: 6g
- Protein: 6g
- Sugar: 5g
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