Deliciously Creamy Butternut Squash, Quinoa and Coconut Soup

This delicious, creamy, and nutritious squash soup is so good. Add turmeric for added benefits and cruise through Fall and Wintertime meal preps like a boss. It is also a great way to use leftover squash soups and add diversity to your menu.

HOW TO MAKE Squash, Coconut, and Quinoa Soup?

1. Prepare your squash - bake, roast, or cook it on a pan. All options are possible. See more preparation tips in the classic butternut squash soup recipe. This recipe also works beautifully with other squash species including the red Kuri squash to make a delicious red Kuri and quinoa soup.

2. Prepare Quinoa. We usually profusely wash the quinoa with cold water. drain the water and cook quinoa at a ratio of 1 to 1.5 ( 1 cup of washed quinoa + 1.5 cups of water). Bring to boil, cover, and cook on let simmer for 15 min, mixing a few times to scrape off the bottom with a wooden spoon. Add a bit of salt and oil.

3. Assemble. Combine the classic squash soup with cooked quinoa and coconut milk. Gently mix. It is best to combine all components right before serving. You can prepare the cooked quinoa and squash soup ahead of time. Subsequently, warm up on the stove or microwave for a few minutes.

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Deliciously Creamy Butternut Squash, Quinoa and Coconut Soup

Yield: 3-4

Author: mddolce

Ingredients

Butternut Squash Soup

• 1/2 large-sized butternut squash
• 3 tbsp of olive oil
• 2 cups of stock (vegetable, chicken), or water
• 1 medium onion
• 4 cloves of garlic
• 1/2 tsp of paprika or chili powder
• 1/2 cup of coconut milk 
• 1 cup of quinoa
• 1.5 cup of water
• Salt and pepper

Instructions

To prepare the classic squash soup

1. Set oven to 420 F. Halve the butternut, scoop out seeds, drizzle with 2 tbsp of oil and sprinkle with a pinch of salt.
2. Bake, skin down, on a parchment-lined baking sheet for 40 to 50 min or until the top has caramelized and turned brown.
3. Alternatively, preheat the oven to 400 F, peel, and cube the butternut, drizzle with olive oil and salt, and bake, using the top rack, for 35 to 40 min. Turn upside down halfway. Use a parchment-lined baking sheet so your squash does stick.
4. Peel and halve garlic cloves and onion and bake for about 15 min by adding to the baking sheet 15 min prior to the end of the butternut squash cook time.
5. Add scooped out butternut flesh or collect the cubed and roasted squash, and add to blender. Add cooked garlic, onion, 1.5 cup of stock, and spices. Blend all of your ingredients, add salt and pepper to taste, and add more liquid to adjust the consistency.

To prepare the Quinoa

1. Wash quinoa with water and drain. 
2. In a small pot, add quinoa and 1.5 cups of water. Bring to boil, cover, and simmer for 15 min.  With a wooden spoon, scrape the bottom halfway through the simmering process. 
3. Add salt and oil and mix using a fork. Taste and cook for a little longer if needed. 

Assembly

1. In a saucepan, combine squash soup, quinoa, and coconut milk.  Adjust consistency with stock or water. Simmer for 2 to 3 minutes on low heat. 

https://mddolce.com/eng/squash-quinoa-coconut-soup

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