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Butternut Squash Soup with Quinoa

Butternut Squash Soup with Quinoa

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

20 March, 2018
Average: 4.5 (11 votes)

Type of dish

serves for


total time

1 HR 20 MIN


Olive oil
2 tbsp
1 medium, diced
3 cloves, minced
1 tbsp, fresh, peeled and grated
1 pinch
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
black, freshly ground
175 g, white, rinsed
Vegetable stock
500 ml
200 g, cherry, red and gold, quartered


How to prepare a delicious butternut squash soup with quinoa

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.

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.

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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