Creamy Butternut Squash Soup with Fresh Ginger and Quinoa Recipe -
Creamy Butternut Squash Soup with Fresh Ginger and Quinoa Recipe
  • READY IN 50 mins

Creamy Butternut Squash Soup with Fresh Ginger and Quinoa

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
  2. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
  3. Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.
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Reviews More Reviews

Nov 25, 2014

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!

Dec 07, 2014

Not need to make any changes to recipe. It is a delicious soup!


3 Ratings

Oct 06, 2014

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


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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