Quinoa, Andouille, and Butternut Bisque recipe

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Ingredients

4 cups mashed, cooked butternut squash
¼ cup brown sugar, or to taste
1 teaspoon ground cinnamon, or to taste
2 andouille sausage links, chopped
1 onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
1 cup quinoa
2 tablespoons ground cumin
3 cubes chicken bouillon
½ cup half-and-half

Nutrition Info

187.2 calories
carbohydrate: 32.7 g
cholesterol: 8.1 mg
fat: 4.8 g
fiber: 4.9 g
protein: 5.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 819.8 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix butternut squash, brown sugar, and cinnamon together in a bowl.

  2. Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.

  3. Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.

Recipe Yield

8 servings

Recipe Note

A simple recipe to use up leftover squash side. Flavorful and soothing.

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