Roasted Butternut Squash and Quinoa Chowder Recipe
So comforting and healthy
I recently got into making soups at home, I usually buy the tinned kind but honestly, there’s nothing better than delicious homemade soup, especially during the winter and fall months.
My mum and aunties make really delicious sweet potato soups and other kinds during the winter so, homemade soups always remind me of my childhood and home.
So, today, I’m going to show you how to make this roasted butternut squash and quinoa simple soup. It’s easy to make, but you’ll easily think that it’s a gourmet soup made by a pro chef, no word of a lie!
Here’s the recipe for butternut squash and quinoa soup:
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coconut milk (optional, for creaminess)
- Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the diced butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 25–30 minutes, or until tender and slightly caramelized.
3. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
4. Stir in the rinsed quinoa, vegetable broth, dried thyme, dried sage, and paprika. Bring to a boil, then reduce the heat and let it simmer for about 15–20 minutes, or until the quinoa is cooked and tender.
5. Once the quinoa is cooked, add the roasted butternut squash to the pot. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. If using coconut milk for creaminess, stir it into the soup. Adjust the seasoning with salt and pepper to taste.
7. Serve the chowder hot, garnished with chopped fresh parsley or chives if desired.
Would you try this recipe?
Here’s another butternut squash recipe to try:
