Creamy butternut squash soup flavoured with fresh ginger and cumin is made into a meal by adding quinoa.
Excellent recipe! Not too thick at all, as mentioned in other review. I thought the proportions were perfect. What I like even more is that this soup has a thick, creamy consistency, without using fatty creams like most other butternut squash soup recipes. Bonus! The squash can be a bit of a pain to peel and prepare, but the end result is totally worth it. An option would be to half the squash, scoop out the seeds, then cook it for a few minutes in the microwave to soften slightly. This would make peeling much easier. I used my immersion blender to whip everything up right in the pot. A minor detail, but step #2 and #3 should be reversed. You can cook the quinoa (step #3) while the squash is simmering so that everything is done at once. One slightly deviation I made was to only use 1 3/4 cup water to cook the quinoa (after rinsing it well to remove any bitterness!). In my experience, I prefer a slightly firmer texture to the quinoa, and when I use a full 2 cups it is slightly mushy. A tasty and healthy recipe overall, one that I'll be making again! - 25 Nov 2014 (Review from Allrecipes US | Canada)
Didn't have fresh ginger, so I substituted 1/2 t. of ginger powder. - 03 Oct 2015 (Review from Allrecipes US | Canada)
Not need to make any changes to recipe. It is a delicious soup! - 07 Dec 2014 (Review from Allrecipes US | Canada)