Friday, March 8, 2013

Sweet Squash Soup with Quinoa

This is one of my all time favorite soups, especially in winter.  With its apricot nectar it really is a sweet treat.  I love quinoa and squash.  While most soups take a few hours to develop this is done in an hour from prep to table.  I suggest serving with a savory bread or dehydrated crackers. Use any squash you like; Delicata for a less sweet outcome and butternut for sweetness.  In Summer I add summer squashes and in winter I add greens.


  • 1/3 c finely chopped shallot or onion
  • 2 tsp oil of choice
  • 32 oz broth
  • 1 can apricot nectar
  • 1 lb winter squash peeled, seeded and cubed
  • 3/4 c rinsed quinoa
  • 1 tsp cumin
  • large handful of chopped greens or 2 little zucchinis cubed (optional)
  1. In medium saucepan cook onion in oil until soft (stir frequently).
  2. Add squash, cumin, broth, quinoa and nectar. Bring to a boil.
  3. Reduce heat and simmer, covered for 5 minutes.
  4. Add greens or zucchini and simmer for another 10 minutes covered or just simmer additional time to develop flavors and cook quinoa.
  5. Season to taste with salt and pepper.  Serve!

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