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Apple, Butternut Squash and Quinoa Soup

Instructions

  • 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.

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

  • 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.

Yields:
Yields: 8 (1 cup) servings
Prep Time:
Prep Time: 35 min
Cook Time:
Cook Time: 25 Min

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

Instructions

  • 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.

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

  • 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.