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Butternut Squash Soup with Quinoa

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
1H 20MIN

Ingredients

Olive oil: 2 tbsp

Onion: 1 medium, diced

Garlic: 3 cloves, minced

Ginger: 1 tbsp, fresh, peeled and grated

Paprika: 1 pinch

Carrots: 1 large, peeled and diced

Butternut squash: 600 g , peeled, seeded and cut into cubes

Chicken stock: 1 1/5 l

Crème fraîche: 2 tbsp

Salt

Pepper: black, freshly ground

Quinoa: 175 g, white, rinsed

Vegetable stock: 500 ml

Tomatoes: 200 g, cherry, red and gold, quartered

Mint: leaves

Basil: leaves

Learn how to make a delicious butternut squash soup with quinoa, a tasty dish very easy to make.

Method
01.
For the soup

Heat the olive oil in a large saucepan set over a medium heat.

Add the onion, garlic, and a pinch of salt, sweating until softened, about 6 minutes.

Stir in the grated ginger, paprika, carrot, and butternut squash, stirring well to mix.

Cover with the stock and bring to the boil.

Reduce to a simmer and cook, partially covered, for about 20-25 minutes or until squash is tender to the point of a knife.

Remove soup from the heat and let cool slightly before stirring in the crème fraîche.

Purée with an immersion blender until smooth.

Adjust the seasoning to taste before covering and setting aside.

02.
For the quinoa

Place the quinoa in a heavy-based saucepan set over a medium heat, stirring until dried out.

Cover with the stock and bring to the boil.

Once boiling, cover, and cook over a reduced heat until the quinoa has absorbed the stock, about 15 minutes.

Remove from the heat when ready and let cool for 10 minutes, still covered.

Fluff with a fork before stirring through the tomatoes and some salt and pepper to taste.

03.
To serve

Reheat the soup over a low heat.

Ladle into warm serving bowls and top with the quinoa and a garnish of herbs before serving.

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