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Rosemary Butternut Squash, Quinoa, and Vegetable Soup

4.3 based on 3 reviews





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 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.


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.

Read Recipe Reviews

    Healthy, needed more herbs (I used thyme in addition to fresh rosemary), but too much quinoa for us. Will 3/4c next time.

    This was delicious! Very healthy, very filling and my whole family loved it! I added some chicken breast and served with bread. Definitely will be making this again and again.

    This recipe is very wholesome and delicious; however, directions for preparing the butternut squash have been left out. Experienced cooks will know what to do, but first-timers might be a little stuck.

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8 Qt Stock Pot

8 Qt Stock Pot