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.

Gallery

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

244 calories; protein 6g 12% DV; carbohydrates 40.1g 13% DV; fat 8.1g 12% DV; cholesterol 10.2mg 3% DV; sodium 65.2mg 3% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2014
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 using fatty creams like most other butternut squash soup recipes. Bonus! The squash can be a bit of a pain to peel and prepare, but the end result is totally worth it. An option would be to half the squash, scoop out the seeds, then cook it for a few minutes in the microwave to soften slightly. This would make peeling much easier. I used my immersion blender to whip everything up right in the pot. A minor detail, but step #2 and #3 should be reversed. You can cook the quinoa (step #3) while the squash is simmering so that everything is done at once. One slightly deviation I made was to only use 1 3/4 cup water to cook the quinoa (after rinsing it well to remove any bitterness!). In my experience, I prefer a slightly firmer texture to the quinoa, and when I use a full 2 cups it is slightly mushy. A tasty and healthy recipe overall, one that I'll be making again! Read More
(17)

Most helpful critical review

Rating: 1 stars
11/05/2016
Cumin and squash were not a good combo in our opinion. Read More
(1)
25 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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 using fatty creams like most other butternut squash soup recipes. Bonus! The squash can be a bit of a pain to peel and prepare, but the end result is totally worth it. An option would be to half the squash, scoop out the seeds, then cook it for a few minutes in the microwave to soften slightly. This would make peeling much easier. I used my immersion blender to whip everything up right in the pot. A minor detail, but step #2 and #3 should be reversed. You can cook the quinoa (step #3) while the squash is simmering so that everything is done at once. One slightly deviation I made was to only use 1 3/4 cup water to cook the quinoa (after rinsing it well to remove any bitterness!). In my experience, I prefer a slightly firmer texture to the quinoa, and when I use a full 2 cups it is slightly mushy. A tasty and healthy recipe overall, one that I'll be making again! Read More
(17)
Rating: 5 stars
12/07/2014
Not need to make any changes to recipe. It is a delicious soup! Read More
(2)
Rating: 5 stars
10/03/2015
Didn't have fresh ginger so I substituted 1/2 t. of ginger powder. Read More
(2)
Advertisement
Rating: 5 stars
09/19/2017
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 together and puréed it all in my blender. I did not use the cumin in the seasoning or quinoa in this soup I dipped fresh French bread instead. Absolutely scrumptious. Read More
(1)
Rating: 2 stars
10/07/2014
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 Read More
(1)
Rating: 1 stars
11/04/2016
Cumin and squash were not a good combo in our opinion. Read More
(1)
Advertisement
Rating: 5 stars
04/29/2016
Topped with about 1/2 tsp of smoked paprika. Awesome and you can eat all you want and not worry. Read More
(1)
Rating: 5 stars
11/20/2016
This soup was amazing. With or without the quinoa. Read More
Rating: 5 stars
09/20/2017
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 small amount of candied ginger. It actually was quite good that way. Excellent recipe and one we will be using again! Yummm! Read More