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    You are in: Home / Recipes / Curried Butternut Quinoa Soup Recipe
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    Curried Butternut Quinoa Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    sofie-a-toast's Note:

    was born out of an initial recipe fail. I usually don't like quinoa but the taste is masked here and it really adds to the texture of the soup!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the quinoa according to package directions, using broth instead of water. When done, stir in the 1/2 cup cheddar until melted inches.
    2. 2
      Bring the 6 cups broth to a boil in a large pot. Peel and roughly chop the squash, garlic, and onion. Add to the pot of boiling broth. Cover and cook for 10-15 minutes or until squash is fork-tender. Optional: Set aside a cup of squash if you want to have pieces of squash in your soup for texture, if you want a totally smooth soup, add all of the squash.
    3. 3
      Blend the soup with an immersion blender or in small batches in a blender. Add the curry paste, coconut milk, and salt. Puree again until incorporated.
    4. 4
      Pour the broth over the quinoa and stir together.

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    Ratings & Reviews:

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    Nutritional Facts for Curried Butternut Quinoa Soup

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 374.4
     
    Calories from Fat 89
    23%
    Total Fat 9.9 g
    15%
    Saturated Fat 6.1 g
    30%
    Cholesterol 9.8 mg
    3%
    Sodium 77.7 mg
    3%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 7.0 g
    28%
    Sugars 17.4 g
    69%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    vegetable broth

    Thai red curry paste

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