BUTTERNUT SQUASH AND QUINOA SOUP WITH OLIVES RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 15
Steps:
- Roast butternut squash until very tender. Remove half of the squash pieces. Mash this squash with the back of a fork. Set aside. Roast the remaining squash until desired, I like mine crispy. Big pot heat EVOO med high. Add onion, carrots, celery and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute. Then add tomatoes, mashed butternut squash. Stir to combine. Stir in broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. Stir the olives, butternut squash pieces,and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and parm and serve.
CHICKEN, BUTTERNUT SQUASH, AND QUINOA SOUP
A quick, family-friendly butternut squash soup. An easy dish to make with leftover chicken.
Provided by Karen Kmieciak
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add onion, garlic, oregano, thyme, and paprika and saute until onion begins to brown, 5 to 7 minutes. Pour in chicken broth, salt, and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink, 10 to 15 minutes. Remove chicken to cool.
- Stir squash, tomatoes, and quinoa into the pot. Reduce heat and let simmer until squash is tender, about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through, 5 to 10 minutes. Season with additional salt and pepper if needed.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.9 g, Cholesterol 90.2 mg, Fat 8.3 g, Fiber 5.1 g, Protein 38 g, SaturatedFat 1.6 g, Sodium 1348.2 mg, Sugar 4.9 g
CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA
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.
Provided by ornita4
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 65.2 mg, Sugar 4.5 g
QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
STUFFED BUTTERNUT SQUASH WITH QUINOA
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h10m
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP
This tasty, healthy, and filling soup is the perfect comfort food. Serve with crusty rolls or bread.
Provided by Debbie Wind Bailey
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
- Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.
- Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
- Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.
- Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 24.8 g, Cholesterol 50.6 mg, Fat 4.5 g, Fiber 3.8 g, Protein 21.8 g, SaturatedFat 0.9 g, Sodium 703.4 mg, Sugar 4.7 g
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ONE POT QUINOA WITH BUTTERNUT SQUASH - FROM MY BOWL
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4.9/5 (12)Category MainCuisine AmericanTotal Time 35 mins
- Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally.
- add the quinoa and vegetable broth to the pan and stir well. Then, sprinkle the chickpeas on top of the quinoa mixture – they won’t become fully submerged in the liquid, but this is ok. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, and cook for 20-23 minutes.
- Turn off the heat and let sit for 5 minutes before opening the pot and fluffing with a fork. Serve as desired; I recommend topping with some Tahini Dressing. Leftovers will keep in the fridge for up to 5 days, or can be frozen and defrosted as needed for up to 2 months.
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- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
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