Spiced Butternut Squash and Quinoa Soup Recipe

Looking for a comforting soup to warm your soul? This Spiced Butternut Squash and Quinoa Soup is just what you need. It’s a delightful blend of flavors that not only satisfies your taste buds but also nourishes your body. Perfect for chilly evenings, this soup is one of those vegetable & plant-based soups that you’ll want to make time and again.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a vibrant dish that bursts with warmth and flavor. The sweetness of the butternut squash combined with the nuttiness of quinoa creates a heavenly combination that’s both filling and nutritious.

Nourishing and Flavorful Spiced Butternut Squash and Quinoa Soup

A bowl of spiced butternut squash and quinoa soup garnished with parsley, served with bread in a rustic kitchen.

This Spiced Butternut Squash and Quinoa Soup is a creamy and aromatic dish featuring roasted butternut squash, protein-packed quinoa, and a blend of spices. It’s a balanced meal in a bowl that offers a delightful mix of sweet and savory flavors, perfect for any time of the year.

Rich in vitamins and minerals, this soup not only comforts but also supports your health with its wholesome ingredients.

Ingredients

1 medium butternut squash, peeled and diced
1 cup quinoa, rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon curry powder
Salt and pepper to taste
2 tablespoons olive oil
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes or until tender.
In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
Stir in the roasted butternut squash, quinoa, vegetable broth, cumin, coriander, and curry powder. Bring to a boil, then reduce to a simmer for about 15-20 minutes, or until the quinoa is cooked.
Blend the soup with an immersion blender until smooth, or leave some chunks for texture, depending on your preference.
Serve hot, garnished with chopped parsley.