Recipe by ornita4
"This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt."
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butternut squash - peeled, seeded, and cubed
1 (1 inch) piece
fresh ginger, peeled and grated
salt and ground black pepper to taste
Excellent recipe! Not too thick at all, as mentioned in other review. I thought the proportions were perfect. What I like even more is that this soup has a thick, creamy consistency, without using fatty creams like most other butternut squash soup recipes. Bonus! The squash can be a bit of a pain to peel and prepare, but the end result is totally worth it. An option would be to half the squash, scoop out the seeds, then cook it for a few minutes in the microwave to soften slightly. This would make peeling much easier. I used my immersion blender to whip everything up right in the pot. A minor detail, but step #2 and #3 should be reversed. You can cook the quinoa (step #3) while the squash is simmering so that everything is done at once. One slightly deviation I made was to only use 1 3/4 cup water to cook the quinoa (after rinsing it well to remove any bitterness!). In my experience, I prefer a slightly firmer texture to the quinoa, and when I use a full 2 cups it is slightly mushy. A tasty and healthy recipe overall, one that I'll be making again!
Not need to make any changes to recipe. It is a delicious soup!
Tried it but too thick needs less quinoa
definitely takes much longer than 10 minutes to prepare.
Probably 1/2 an hour getting squash ready
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Butternut Squash Soup with Fresh Ginger and Quinoa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 76
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