by Andrea @Vibrant Wellness Journal
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Creamy and sweet squash is nourishing and makes for a perfect meal on a chilly day! Add quinoa (or other grains) to make it more filling.
Butternut Coconut Soup with Quinoa
Yield: 6-8 Servings
Ingredients
- 1 cup red and white quinoa
- 1/4 cup shredded coconut
- 2 cups vegetable broth
- 6 cups peeled and chopped butternut squash
- Salt to taste
- 2 Tablespoons miso
- 1 cup unsweetened coconut milk
- Fresh herbs, for garnish
Cooking Directions
- Add quinoa and coconut to a large stockpot. Heat pan over medium low heat and dry toast until fragrant and browned, about 10 minutes. Add broth, bring to a boil, cover, lower heat, and simmer for 10 minutes.
- To another large stockpot add squash and cover with water. Add a pinch of salt and bring to a boil. Cook until squash is soft, about 20 minutes. Drain, reserving cooking water, and set aside.
- Add squash, miso, and coconut milk to food processor and blend until completely smooth, adding reserved cooking water as needed to make a thin, creamy soup. Taste and add salt and pepper as desired.
- Divide soup into 4 serving bowls. Add 1/2 cup quinoa and garnish with fresh herbs. Enjoy!
Got a healthy recipe that you’d like to share? Head over to our Submit a Recipe page to share it with us!