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Ingredients

1 tablespoon butter 1 tablespoon olive oil 1 onion, chopped 4 cups chicken broth 1 butternut squash - peeled, seeded, and cubed 1 (1 inch) piece fresh ginger, peeled and grated 1 teaspoon ground cumin salt and ground black pepper to taste 2 cups water 1 cup quinoa 1 tablespoon butter

Nutrition Info

244.1 calories carbohydrate: 40.1 g cholesterol: 10.2 mg fat: 8.1 g fiber: 5.8 g protein: 6 g saturatedFat: 3 g servingSize: - sodium: 65.2 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Heat 1 tablespoon butter and olive oil together in a skillet over medium heat, cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
Pour squash mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

6 servings

This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.