![](https://cdn.statically.io/img/www.allrecipes.com/thmb/GpbOzsTPcYiEDcOyBq-XMiclB6k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1728376-0678fbb8ac7c4b81a558a19ef1a811db.jpg)
Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 onion, chopped
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4 cups chicken broth
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1 butternut squash - peeled, seeded, and cubed
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1 (1 inch) piece fresh ginger, peeled and grated
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1 teaspoon ground cumin
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salt and ground black pepper to taste
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2 cups water
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1 cup quinoa
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1 tablespoon butter
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
244 | Calories |
8g | Fat |
40g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 244 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 15% |
Cholesterol 10mg | 3% |
Sodium 65mg | 3% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 37mg | 41% |
Calcium 106mg | 8% |
Iron 3mg | 16% |
Potassium 798mg | 17% |
* 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.