Creamy Butternut Squash Soup with Fresh Ginger and Quinoa

Creamy butternut squash soup with fresh ginger and quinoa is a hearty, gluten-free meal for cold winter evenings.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 244 Calories

Ingredients

• 1 tablespoon butter
• 2 cups water
• 1 onion, chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 cup quinoa
• 1 butternut squash - peeled, seeded, and cubed
• 1 (1 inch) piece fresh ginger, peeled and grated

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.