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My review
Creamy Butternut Squash Soup with Fresh Ginger and Quinoa
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ornita4
"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."
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Ingredients
50 m servings 244Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
11/25/2014
Excellent recipe! Not too thick at all, as mentioned in other review. I thought the proportions were perfect. What I like even more is that this soup has a thick, creamy consistency, without usi...
Most helpful critical review
10/28/2016
Cumin and squash were not a good combo in our opinion.
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11/25/2014
Excellent recipe! Not too thick at all, as mentioned in other review. I thought the proportions were perfect. What I like even more is that this soup has a thick, creamy consistency, without usi...
10/6/2014
Tried it but too thick needs less quinoa definitely takes much longer than 10 minutes to prepare. Probably 1/2 an hour getting squash ready
9/19/2017
Cooked my butternut squash in the crock pot and it made scooping the seeds and meat simple! Then I just puréed everything in my blender and put it in a pot. Didn't have fresh ginger, so I used a...
9/19/2017
I made this with the traditional mire poix of onions, celery, carrots and few garlic cloves and the ginger and used a roasted garlic broth and nutmeg roasted butternut squash, cooked everything ...
11/11/2016
Good - but I feel too much cumin. Next time I'm going to put only 1/2 tsp - it overpowered the taste of the squash.