Creamy Butternut Squash Soup with Fresh Ginger and Quinoa

Description

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

• 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

1. Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened
2. 5 to 10 minutes. Add chicken broth
3. butternut squash
4. ginger
5. and cumin to onion and simmer over medium heat until squash is very soft
6. about 20 minutes.
7. 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.
8. Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low
9. cover
10. and simmer until quinoa is tender and water has been absorbed
11. 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 6