It’s Day 4 of my Quinoa Project!
If you missed the last few posts, this week I’m taking a basic pot of plain old quinoa (BO-ring!) and morphing it into new healthy dishes all week using pantry staples. Click here to check out Day 1’s video to see why I chose quinoa and how to make it.
Today, I’m keeping it simple. I made a big ass pot of soup on Sunday (while watching Mad Men on my MacBook on the kitchen counter) – I’m just going to make that soup a heartier, higher-protein dish by adding the quinoa to it. That’s it!
Click on the video to check it out:
For the Butternut Squash Soup, I basically took this formula for soup and used roasted butternut squash for the main ingredient.
Roasted Butternut Squash Soup
2 medium-sized butternut squash
1 large onion, diced
2-3 carrots, sliced about ¼-inch thick
freshly ground black pepper
½ tsp cinnamon
about 4 cups chicken broth (or water or vegetable broth)
fresh herbs, like sage (optional)
1. Preheat oven to 400 degrees.
2. Slice squash in half, lengthwise, and scoop out the seeds.
3. Drizzle 1 tbsp of olive oil on a baking sheet, place the squash cut-side down and move them around to coat in olive oil. Pierce the skins a few times with a fork.
4. Roast squash in the oven until tender, about 30-40 minutes.
5. Take out squash, let cool.
6. Heat 2 tbsp olive oil in a large pot.
7. Add onions, salt, and pepper and saute for 2-3 minutes. Add carrots and saute another 2-3 minutes.
8. Scoop out roasted squash from skin with a large spoon and add to pot along. Add cinnamon, broth, and bring to a boil.
9. Lower heat to a simmer and cover for about 20 minutes.
10. Remove from heat and puree the soup with an immersion blender. (If you don’t have an immersion blender, remove the veggies with a slotted spoon, puree them in a blender or food processor, then add back to the pot).
11. Taste, season with salt and pepper if needed. Add fresh herbs and serve! (really good with toasted pumpkin seeds on top!)