Quinoa, Andouille, and Butternut Bisque

Amy B. Craig

"A simple recipe to use up leftover squash side. Flavorful and soothing."
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35 m servings 187 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix butternut squash, brown sugar, and cinnamon together in a bowl.
  2. Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
  3. Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.

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