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Curried Butternut Quinoa Soup

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“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!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. 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. Pour the broth over the quinoa and stir together.

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