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My review
Quinoa, Andouille, and Butternut Bisque
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Amy B. Craig
"A simple recipe to use up leftover squash side. Flavorful and soothing."
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Ingredients
35 m servings 187 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Mix butternut squash, brown sugar, and cinnamon together in a bowl.
- Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
- Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.
Nutrition Facts
Per Serving: 187 calories; 4.8 g fat; 32.7 g carbohydrates; 5.8 g protein; 8 mg cholesterol; 820 mg sodium. Full nutrition