Let’s embrace our fall soup obsession, shall we? This Quinoa Soup with Squash and Spinach brings it all home!
2 TBS olive oil
1 cup chopped onion
3 garlic cloves, minced
1 cup quinoa, rinsed
1/2 tsp thyme
1 bay leaf
1 cup butter squash, peeled and cubed
1 cup frozen corn kernels, thawed
6 oz fresh baby spinach
6 cups chicken broth
1/4 tsp cayenne
Salt & pepper to taste
Add oil to a medium sized pot and heat over medium high heat. Add chopped onion and sauté for a few minutes. Add garlic and squash and sauté for another couple of minutes. Add 3 cups of chicken broth and bring to a boil. Add quinoa, thyme and bay leaf, return to a boil, then simmer, covered for 15 minutes. Add corn and remaining broth and cook an additional five minutes. Remove bay leaf, add spinach and cayenne (if using) and cook 5 minutes more. Take for salt and pepper and serve.