Meatless Monday: Roasted Butternut Squash Soup with Quinoa

So we finally got fall weather last week. And it was finally appropriate to make a pot of soup.

Of course, that fall weather went away just in time to do a bit of pre-Halloween celebrating this weekend…it was in the high 70’s, so I didn’t have to worry about being too chilly in my early Halloween costume:

But more on that later!

This soup is a little chunky, a little cheesy, and even a little crunchy (?) from the quinoa. T-Man loved it…even though it didn’t have meat. I made enough to feed a small army. So, in other words, it has fed T-Man and I for 5 individual meals so far, and there’s STILL at least a bowl left in his fridge.

It’s best scooped with a piece of sourdough toast. And then, if you’re like me and run out of soup while you still have toast in your hand…just pour a little more soup and repeat.  No shame.

Roasted Butternut Squash Soup with Quinoa
makes one large pot of soup

1 butternut squash (~3 lbs)
1 small onion
2 cloves garlic
1/4 cup quinoa, dry
3-4 cups vegetable broth or water (chicken broth is OK for non veg-friendly)
4-5 sage leaves, chopped
1 parmesan rind, or as much parmesan as desired
oil, for roasting
salt & pepper

Preheat oven to 400 degrees. Carefully cut squash into quarters. It helps to microwave it for a minute first. The simplest way to do it is to start by separating the neck and the bulbous bottom, and then slicing each half in half. Place quarters, cut side up, onto roasting pan. Slice the onion into wedges, separate two whole garlic cloves (with a layer of peel still on) and add to the roasting pan. Season everything with salt and pepper, then spray with cooking spray or drizzle a bit of oil and roast in the oven for about 30 minutes. The squash will not be completely done yet.

While that’s roasting, prepare the quinoa according to package instructions. When 30 minutes has passed, remove squash, onion and garlic from oven and let cool. Once cool enough to handle, remove squash and garlic from skins and give it all a rough chop. Heat more oil in the bottom of a large pot over medium heat, and add the roasted veggies. Saute for a few minutes, stirring occasionally, then add enough broth or water to cover the roasted veggies by about half an inch. (I’d guess this was 3-4 cups) Turn heat down to medium low, and keep at a simmer for 15 minutes. If you have one, add in a parmesan rind.

When the squash is fork tender, discard parmesan rind and transfer soup to a food processor in several batches. Blend to your desired consistency. I like mine with a little bit of texture. Once finished, return to pot and add cooked quinoa. Add chopped sage and (if you didn’t have a parmesan rind) grated parmesan. Simmer until ready to serve!

Keeps in refrigerator for a week (and counting!)

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