Squash Quinoa Soup

Warm up with a bowl of velvety Squash Quinoa Soup, a wholesome and hearty recipe that's as nourishing as it is delicious. Roasted butternut squash provides a creamy, naturally sweet foundation, while nutrient-rich quinoa adds a satisfying bite, making this soup perfect for a comforting lunch or dinner. This one-pot wonder is packed with aromatic spices like cumin and coriander, complemented by a medley of sautéed vegetables for an extra layer of flavor. The roasted squash is blended into a silky base, then simmered with quinoa in flavorful vegetable broth until perfectly tender. Topped with a sprinkle of fresh parsley, this gluten-free, vegan-friendly soup is a cozy, nutritious meal that's easy to prepare and ideal for chilly evenings.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 0.5 cups quinoa
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 2 medium (diced) carrots
• 2 stalks (diced) celery
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 0.5 teaspoons ground coriander
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and place cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until the flesh is fork-tender.

Step 3

While the squash is roasting, rinse the quinoa under cold running water in a fine mesh strainer.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the vegetable broth, cumin, coriander, and bay leaf to the pot. Bring to a boil, then lower the heat to simmer.

Step 6

Once the squash is done roasting, let it cool slightly. Scoop out the flesh and add it to the pot. Stir to combine and allow the mixture to simmer for 10 minutes.

Step 7

Using an immersion blender, puree the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender, then return it to the pot.

Step 8

Add the rinsed quinoa to the soup and simmer for 15 minutes or until the quinoa is fully cooked and tender.

Step 9

Season with salt and black pepper to taste. Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!

Nutrition Facts

Serving size	(2717.6g)

Amount per serving	% Daily Value*
Calories	1564.4

Total Fat 48.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6465.9mg	0%
Total Carbohydrate 256.5g	0%
Dietary Fiber 53.3g	0%
Total Sugars 50.2g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 705.2mg	0%
Iron 17.7mg	0%
Potassium 5922.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 11.8%

Carbs: 62.0%