This Healthy Butternut Squash Soup is rich and creamy! With quinoa and broth to thicken it rather than cream, you have got a butternut squash soup healthy enough for any diet. It's gluten free, vegetarian and has a vegan option.
We are finally getting a little reprieve with the weather here, and I couldn't be happier about it. Although I doubt I'll be trading my flip-flops for boots anytime soon, it is nice to be able to sit outside and not feel like I am going to keel over from the humidity.
Now that it is cooler, I'm finally ready to embrace fall dishes, like today's Healthy Butternut Squash Soup with Quinoa!
I've never been the biggest soup person, but guys, this one is delicious. It is so rich and creamy that you won't believe it doesn't have cream.
I served it with goat cheese crostini, for a hint of indulgence. This combination is amazing and perfect for when you need a little comfort food. Of course, you can skip the crostini, if that isn't your thing.
The soup is still delicious without it! (As I found out because SOMEONE ate all the bread before the soup was done. Oh. Me, again.)
If you like this Healthy Butternut Squash Soup, you may also like:
- Tomato & Red Pepper Soup
- Broccoli Spinach Quinoa Soup
- Slow Cooker Broccoli Cheese Soup
- Quinoa & Sweet Potato Chili
- Butternut Squash Arugula Salad
- Cauliflower Potato Soup
Roasted Butternut Squash Soup with Goat Cheese Toasts
Ingredients
- 2 1/2 lb butternut squash 1 large
- 1 tablespoon avocado oil
- 1 onion chopped
- 6 cloves garlic minced
- 6 cups vegetable broth
- 1 cup of quinoa rinsed
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 bay leaf
- 6 ounces French baguette sliced
- 2 ounces goat cheese
- 2 tablespoon chopped parsley
Instructions
- Preheat oven to 400 degrees.
- Cut squash in half and discard seeds. Place cut-side down on a foil-lined cookie sheet coated with olive oil spray. Bake for 30 minutes. Cool slightly and scoop squash into a bowl. Discard peel. Mash pulp.
- Heat a pan over medium-high heat. Add oil. Add onion and sauté for 4 minutes. Add garlic and cook another 30 seconds. Add squash, vegetable broth, quinoa, sage, salt, pepper, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 45 minutes, stirring occasionally. If the mixture becomes too thick, add additional broth or water to thin.
- Remove from heat and discard bay leaf. Allow to cool slightly.
- Working in batches, puree mixture until smooth. Return to pan and cook an additional 3 minutes.
- Preheat broiler. Place baguette slices on a baking sheet and top with goat cheese. Broil for 2 to 3 minutes, until warm.
regina malloy
i like butternut squash i will try this
Sarah Bailey
Ohh what an interesting sounding soup, I have to admit I've never tried butternut squash soup but I wouldn't be adverse to giving it a whirl!
dawn
i love butternut squash! i've been looking for a good squash soup recipe. this would be a perfect addition to my thanksgiving menu.
Shannon Graham
I literally have butternut squash just chilling on my counter right now. I really need a recipe to use it with. This will be perfect.
Kelly Hutchinson
My daughter has recently becomek obsessed with butternut squash. I have yet to try it, but this soup may be a gateway for me to get in there!
Lynnette Joselly
This soup sounds all kinds of healthy! Good to know that healthy options can be tasteful too
EL KHAMKHOUMI ABDELLAH
Thank you so much , this is such a great recipe . its cheap and you have explained everything so well .
Rebecca Swenor
Butternut squash soup is great for this time of year. I have never tried making but I would love to try this recipe. Thanks for sharing this awesome recipe.
Adaleta
Yummy! Butternut squash really is one of my favourites! I just love that my favourite can be made into a super yummy soup! I have to try this!