Peruvian Quinoa Butternut Squash Soup

Serving Size: 10

Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

Recipe by: An Le

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Ingredients

3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
1 ½ cup quinoa
32 ounce vegetable broth
1 vegetable bouillon cube
3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
1 ½ lime 1 for squeezing and 1/2 for garnish
1 tablespoon extra virgin olive oil
4 tablespoon fresh cilantro chopped
½ teaspoon crushed red pepper for garnish
2 avocado semi-ripe for garnish
2 tablespoon pumpkin seeds for garnish

Instructions

Skin and chop butternut squash into cubes.
Toss evenly in olive oil salt and pepper.
Roast butternut squash until al dente for 20 minutes
Meanwhile cook quinoa in water until done and set aside.
Once butternut squash is done, put into large pot.
Add vegetable broth and 1 cup water.
Add in quinoa.
Add bouillon and heat on medium until boiling for 10 minutes.
Squeeze in lime.
Ladle soup into bowl.
Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

Reheating Instructions

Can be reheated in oven, microwave, or consumed chilled.

Nutrition