Vegan Curried Butternut Squash and Quinoa Soup

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

If you love quinoa and want some amazing ideas for how to include it in your holiday celebrations this year, I have a treat for you! My amazing friend, Wendy Polisi, quinoa aficionado and creator of the hugely popular website, has written several cookbooks with innovative quinoa recipes that are vegan and vegetarian friendly (you can make substitutions) and gluten free. There are flour substitutions for those who are not intolerant to gluten, and Wendy provides comprehensive nutritional profiling (including Weight Watchers points) for all recipes.

With contributions from some of the top gluten free and vegan bloggers such as Ricki Heller, Dreena Burton, Amy Green, Stephanie Weaver, and others, there are over 148 pages of delicious quinoa recipes - breads, snacks & appetizers, main courses, salads, burgers, and desserts. Some stand outs include: Cranberry Quinoa Scones, Roasted Butternut Squash, Quinoa & Arugula Salad, Twice Baked Sweet Potatoes, Salted Quinoa Chocolate Bark with Pistachios, and this delicious Curried Butternut Squash and Quinoa Soup.

Wendy is the author of four incredible eBooks that sell like hotcakes: Quintessential Quinoa, Quinoa Fit, The Best of Cooking Quinoa, and The Holiday Quinoa Cookbook. All books are available for immediate download for PC/Mac, Kindle, Android and iOS devices including iPhone, iPad and iPod Touch.

Wendy and her hilarious hubby Vincent run their business while traveling around the country with their beautiful children. I love their fabulous sense of humor and commitment to excellent customer service. They’re just awesome people, with an inspiring story.

Check out Wendy’s amazing Gluten Free Vegan Chocolate Quinoa Cookies that I shared last year. They're so yummy.

Enjoy the soup. It's delicious.

Vegan Curried Butternut Squash and Quinoa Soup

Vegan Curried Butternut Squash and Quinoa Soup

Serves 6 to 840 MINS
  1. In a large pot over medium heat, warm the oil and saute the onion and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
  2. Stir in the quinoa, curry powder, cumin and cayenne pepper, and saute for about 2 minutes until fragrant.
  3. Add the vegetable broth and squash, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the quinoa and squash is just cooked through. Remove from heat and allow to sit, covered, for about 5 minutes. Remove the lid and allow to cool slightly.
  4. Transfer the soup in batches to your blender, and blast on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the blended soup to the pot, and season with salt and pepper to taste.
  5. To serve, ladle the soup into bowls, and garnish with a dollop of yogurt and a sprinkle of chopped pistachios, if desired.

Recipe from Wendy Polisi
Photo by Trent Lanz; styling by Alicia Buszczak




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