Creamy Butternut Squash Soup with Fresh Ginger and Quinoa
Servings Per Recipe: 6 Calories: 244.1
% Daily Value *
protein: 6g 12 %
carbohydrates: 40.1g 13 %
dietary fiber: 5.8g 23 %
fat: 8.1g 12 %
saturated fat: 3g 15 %
cholesterol: 10.2mg 3 %
vitamin a iu: 18224.6IU 365 %
niacin equivalents: 3.7mg 28 %
vitamin b6: 0.4mg 27 %
vitamin c: 37.2mg 62 %
folate: 101.9mcg 26 %
calcium: 106.2mg 11 %
iron: 2.8mg 15 %
magnesium: 118.1mg 42 %
potassium: 797.6mg 22 %
sodium: 65.2mg 3 %
thiamin: 0.2mg 24 %
calories from fat: 72.7
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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