Butternut Squash Soup with Quinoa

1. 1

   In a medium soup pot over medium high heat, bring 3 cups of water to a boil, add squash and Earth Balance, cover and reduce heat to medium low.

2. 2

   Cook until squash cubes are tender and easy to mash.

3. 3

   Set aside to cool.

4. 4

   In a medium skillet over medium high heat, heat oil until hot and shimmering.

5. 5

   Add herbs and veggies, saute about 4 minutes until onions become translucent.

6. 6

   Once done, remove from heat and set aside.

7. 7

   Using a large spoon, transfer squash to a blender, filling it halfway.

8. 8

   Slowly add in 1 1/2 cups of water and blend.

9. 9

   Repeat until you achieve a smooth creamy soup.

10. 10

    Pour back into soup pot and stir in veggie/herb saute and quinoa.

11. 11

    Add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.