Apple, Butternut Squash and Quinoa Soup

Prep Time 35 min
Cook Time 25 min
Servings 8 (1 cup) servings
Difficulty Easy

Ingredients

  • 1 tbsp. butter
  • 1/2 cup chopped onion
  • 1 tsp. minced garlic
  • 1/2 cup truRoots® Organic Quinoa
  • 3 1/2 cups chicken broth
  • 3 cups diced butternut squash
  • 2 cups Santa Cruz Organic® Apple Sauce
  • 1/4 cup agave nectar or other sweetener
  • 1/2 tsp. ground cinnamon, plus additional for garnish
  • 3/4 tsp. ground sage
  • 1/4 tsp. salt
  • 1/2 cup heavy cream
  • 1 bag dehydrated apple chips, for garnish

Directions

  • Step 1

    MELT butter in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in, quinoa, chicken broth, squash, apple sauce, agave nectar, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until quinoa and squash are cooked, about 15 to 18 minutes. Allow soup to cool slightly. Stir cream into soup.

  • Step 2

    PROCESS soup in batches in blender or food processor, carefully, until smooth. Return soup to saucepan.

  • Step 3

    SERVE soup warm or at room temperature in bowls, cups or in small glasses as shooters. Garnish each serving with apple chips and sprinkle with cinnamon.

Serving size
(1/8 of recipe)

  • Calories 250
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 380mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 4g
  • Sugars 21g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet