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.