What’s better than a bowl of soup on a chilly day? A warm, filling butternut squash and quinoa soup!
This cozy soup combines two favorite ingredients that were meant to be together. The natural sweetness of butternut squash pairs perfectly with nutty quinoa, making a soup that’s both satisfying and good for you. Whether you’re looking for a quick lunch or an easy dinner, this recipe hits the spot every time. Trust me, you’ll want to make extra – it never stays in the fridge for long.
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin or sweet potato for a similar creamy texture and flavor profile. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time as needed, as sweet potatoes may cook faster than butternut squash. Quinoa can be substituted with bulgur wheat or millet for a gluten-free option. These grains provide similar protein content and a nutty flavor. Cook times may vary slightly, so monitor the texture as the soup simmers. For a dairy-free version, replace butter with olive oil or additional coconut oil. This substitution maintains the richness while accommodating vegan diets. Use the same amount of oil as the original recipe calls for butter.
| Preparation Time | 15-20 minutes |
| Cooking Time | 80-90 minutes |
| Total Time | 95-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 30-40 g
- Carbohydrates: 85-95 g
Ingredients
- 4 cups vegetable or chicken broth (I use Pacific Foods organic vegetable broth)
- 2 to 3 tbsp butter (unsalted butter like Kerrygold is great here)
- 1 tsp pepper (freshly ground preferred)
- 1/2 cup raw quinoa (rinsed well under cold water)
- 1 tsp salt
- 2 cups milk (whole milk for a creamier soup)
- 1 large butternut squash (about 3 lbs, peeled and diced into 1-inch cubes)
Step 1: Prepare and Bake the Butternut Squash
Preheat your oven to 375°F (190°C).
Take a butternut squash, cut it in half lengthwise, and scoop out the seeds.
Place the halves face down on a baking sheet.
Bake for 1 hour, then remove from the oven.
Allow the squash to cool slightly with a clean kitchen towel over the top to help steam the skin for easier peeling.
Step 2: Cook the Quinoa
While the butternut squash is cooling, combine broth and quinoa in a large soup pot.
Bring the mixture to a boil, then cover the pot and reduce the heat.
Let it simmer for 20 minutes or until the quinoa is fully cooked.
Step 3: Prepare the Squash Puree
Once the butternut squash is cool enough to handle, carefully peel off the skin.
If the skin does not peel off easily, use a spoon to scoop out the flesh.
Place the squash flesh into a blender, add milk, salt, pepper, and butter (or ghee or coconut oil), and blend until smooth and creamy.
Step 4: Combine Ingredients
Add the butternut squash puree to the pot with the cooked quinoa and broth.
Stir the mixture well to combine all of the ingredients.
If desired, heat the soup over low to medium heat until warmed through.
Adjust the seasoning with additional salt and pepper to taste.
Step 5: Adjust Consistency and Serve
If you prefer a thinner soup, gradually add more broth until you reach the desired consistency.
Serve the soup hot.
It’s delicious when freshly made and has even more depth of flavor when enjoyed the next day.
