Rosemary Butternut Squash, Quinoa, and Vegetable Soup

• 1 cup quinoa, dry
• 2 tablespoons olive oil
• 2 small onions, chopped
• 2 garlic cloves, minced
• 1 zucchini, quartered
• 1 cup carrots, quartered or cut into small rounds
• 2 small butternut squashes, peeled and cubed
• 6 cups chicken or vegetable broth
• 1 cup chopped kale
• fresh rosemary, chopped (about 1 Tbsp or more to taste)
• salt and pepper to taste
• Optional: chicken breast or sausage, red pepper flakes, feta or parmesan cheese

Follow instructions on quinoa package for cook time. Cook 1 cup quinoa in 2 cups of water by bringing to a boil and then simmering until water is absorbed. Set aside.

Heat 2 tablespoons of olive oil in a stock pot and add onions and garlic to pot. Cook until translucent, stirring often, about 5 minutes. Add cubed butternut squash, carrots, and zucchini and cook until veggies begin to soften, stirring often (make sure they don’t get too soft at this point). Add broth, kale as well as salt and pepper to taste; bring to boil. Reduce heat to medium-low, cover, and simmer until all the vegetables are cooked, stirring occasionally.

Add cooked quinoa and fresh rosemary to the pot and season with red pepper flakes (start with 1/2 tsp and add more if desired) and more salt and pepper if needed. For serving, garnish with more fresh rosemary and a sprinkle of feta or parmesan cheese if desired. Add more to taste.

Notes:

Add any vegetables you like to the soup and as much as you desire for taste. Sweet potato can be substituted for butternut squash. If you want to add chicken or sausage to recipe, prepare and fully cook before starting soup and set aside. Add with the quinoa towards the end.