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Categories:Viewed: 65 - Published at: 8 years ago
Ingredients
- 1/4 cup canola or safflower oil
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 pounds butternut squash, peeled and cubed
- 2 tablespoons Earth Balance
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 fresh sage leaves
- 1 cup cooked quinoa
Method
- In a medium soup pot over medium high heat, bring 3 cups of water to a boil, add squash and Earth Balance, cover and reduce heat to medium low.
- Cook until squash cubes are tender and easy to mash.
- Set aside to cool.
- In a medium skillet over medium high heat, heat oil until hot and shimmering.
- Add herbs and veggies, saute about 4 minutes until onions become translucent.
- Once done, remove from heat and set aside.
- Using a large spoon, transfer squash to a blender, filling it halfway.
- Slowly add in 1 1/2 cups of water and blend.
- Repeat until you achieve a smooth creamy soup.
- Pour back into soup pot and stir in veggie/herb saute and quinoa.
- Add salt to taste.
