Butternut squash soup with fresh ginger and quinoa

    Butternut squash soup with fresh ginger and quinoa


    3 people made this

    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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