Creamy Butternut Squash Soup with Fresh Ginger and Quinoa recipe
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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
Nutrition Info
- 244.1 caloriescarbohydrate: 40.1 gcholesterol: 10.2 mgfat: 8.1 gfiber: 5.8 gprotein: 6 gsaturatedFat: 3 gservingSize: -sodium: 65.2 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Butternut Squash Soup with Fresh Ginger and Quinoa
Directions
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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.
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.