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!”

Ingredients Nutrition


  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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