Let’s embrace our fall soup obsession, shall we? This Quinoa Soup with Squash an…

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.

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