Butternut squash soup with fresh ginger and quinoa

Butternut squash soup with fresh ginger and quinoa

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About this recipe: Creamy butternut squash soup flavoured with fresh ginger and cumin is made into a meal by adding quinoa.


Serves: 6 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1L chicken stock
  • 1 butternut squash - peeled, seeded, and cubed
  • 1 (2.5cm) piece fresh ginger, peeled and grated
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 475ml water
  • 170g quinoa
  • 1 tablespoon butter

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat 1 tablespoon butter and olive oil together in a pan over medium heat; cook and stir onion until softened, about 5 to 10 minutes. Add chicken stock, butternut squash, ginger and cumin to onion and simmer over medium heat until butternut squash is very soft, about 20 minutes.
  2. Pour butternut 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.
  3. Bring salted water and quinoa to the 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.

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