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Sweet Potato Butternut Squash Quinoa Soup

Hearty soup full of winter vegetables and quinoa.
Course Uncategorized
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Nancy P.

Ingredients

  • 1 medium sized butternut squash peeled
  • 6 cups water
  • 1/2 vegetable bouillon cube
  • 2 carrots peeled and chopped
  • 2 celery chopped
  • 1 onion chopped
  • 2 small sweet potatoes peeled and diced
  • 1/2 cup quinoa
  • olive oil and salt

Instructions

TO ROAST THE SQUASH:

  • Preheat oven to 400F. Spray a baking sheet with cooking spray.
  • Peel squash and cut in half. Scoop all of the seeds out of the center.
  • Place on baking sheet, drizzle with olive oil and sprinkle with salt then roast for 25 minutes. When done allow to cool for 5 minutes, then dice and set aside.

FOR THE SOUP:

  • Add water, bouillon cube, carrots, celery, onion and sweet potatoes to a large pot.
  • On medium heat bring to a boil and cook for 25 minutes.
  • Reduce heat allowing soup to simmer. Add squash and quinoa.
  • Cook for 15 minutes. Cool for 5 minutes and serve warm! ENJOY!