This is a nutritious and full meal for the winter. Add a cubed potato along with the squash for a richer soup. Also tasty when accompanied by some yogurt or sour cream.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 1 butternut squash – peeled, seeded, and cubed
- 1 (1 inch) piece fresh ginger, peeled and grated
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 2 cups water
- 1 cup quinoa
- 1 tablespoon butter
Instructions
- 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.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 65 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Really good and easy. Wayyy too much quinoa though.
I made it without the quinoa, yummy thanksgiving day starter.
My husband said this was the best soup ever. It was very tasty. I ended up baking the squash and then adding it to the soup mix, and using an immersion blender to purée it. Also ran out of cumin so substituted chili powder. I will make this again.
This recipe was excellent! I made it as stated, except I did not have fresh ginger, so I used 1 teaspoon of ground organic ginger. I’m a vegetarian, so I used vegetable broth instead of chicken stock. I had previously roasted and mashed butternut squash and froze it, along with a double batch of quinoa that was also frozen. I sauteed the onions as directed in oil, then added the stock and the frozen butternut squash. It cooked up beautifully, I then used my immersion blender and then added in the frozen quinoa, which quickly defrosted in the soup. After adjustments of salt and pepper seasoning, the soup turned out fantastic. This will be my go-to butternut squash recipe from now on, it is so basic yet delicious and there is room to add more spices as you like.
I served 5 family with a variety of reactions. My DH had nothing good to say, my DS said that half a bowl would have been fine, my DD says there are other soups she enjoys more and my SIL ate all without comment. I liked it but the cumin is strong.
Dynamite! Made it 3 times in 3 weeks. Made the following tweaks based on reviews. Less cumin 1 & 3/4 water to cook quinoa and cooked it while soup was cooking so both finished at the same time and were both hot. Veg broth instead of chicken. (Think I’ll try chicken to see how it tastes)
I was skeptical about this because first, I have never tried quinoa, and second, the ingredients looked bland. But wow! What a tasty soup, and not too hard to make. I did use veg broth in lieu of chicken, and I doubled the cumin and ginger. Husband liked it, too!
Very bland, added bacon and it was still very bland
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!
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.
This soup was amazing. With or without the quinoa.
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.
Cumin and squash were not a good combo in our opinion.
Topped with about 1/2 tsp of smoked paprika. Awesome and you can eat all you want and not worry.
Very easy to make and super tasty, the quinoa makes it very filling. Will make this one again for sure. I did add a bit of light cream to give it a nice colour and taste of course.
Excellent.
Made this recipe 3 times…still a favorite of my wife and daughter. Instead of quinoa, I add one large potato ( or 2 small ) with the squash, and blended everything. I also put a bit of medium curry to give it a bit of oomph!
I made this exactly as the directions say and served it with a dollop of sour cream. It was delicious!!!
I made this soup with vegetable broth instead of chicken broth and I used vegetable oil instead of butter. I also pre-cooked the squash and added turmeric in this soup for health benefits.
The only change I made was the addition of 1 tsp of tumeric, and that was only for health reasons. My husband loved this soup, it has great color, aroma and texture. I loved it because the ingredient list was short and simple. On a chilly fall day, this could be the answer to “what’s for lunch?’.
Didn’t have fresh ginger, so I substituted 1/2 t. of ginger powder.