Butternut squash soup with fresh ginger and quinoa

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    Butternut squash soup with fresh ginger and quinoa

    Butternut squash soup with fresh ginger and quinoa

    (15)
    50min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (14)

    by
    12

    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)

    by
    2

    Didn't have fresh ginger, so I substituted 1/2 t. of ginger powder.  -  03 Oct 2015  (Review from Allrecipes US | Canada)

    by
    2

    Not need to make any changes to recipe. It is a delicious soup!  -  07 Dec 2014  (Review from Allrecipes US | Canada)

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