Rosemary Butternut Squash, Quinoa, and Vegetable Soup
PREP: 20 MINUTES
COOK: 50 MINUTES
SERVINGS: 6 SERVINGS
This one pot healthy soup recipe is easy to prepare and the perfect cozy soup for those cold fall and winter nights. The simple and tasty combo of butternut squash, kale, quinoa and fresh vegetables makes this soup filling and a great healthy meal option the whole family will love. Great for meal prepping during the week and freezing for later.
- 1 cup quinoa, dry
- 2 tablespoons olive oil
- 2 small onions, chopped
- 2 garlic cloves, minced
- 1 zucchini, quartered
- 1 cup carrots, quartered
- 2 small butternut squashes, peeled and cubed
- 6 cups chicken or vegetable broth
- 1 cup chopped kale
- fresh rosemary
- 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 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 and more salt and pepper if needed. For serving, garnish with more fresh rosemary and feta or parmesan cheese if desired.
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.