- 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
- 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.
04/24/2018
recipepes.com
Creamy Butternut Squash Soup with Fresh Ginger and Quinoa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
