Kale, Butternut Squash and Quinoa Soup
I taught a cooking class in my neighborhood and shared this recipe with the ladies. Everyone just loved this soup and it was so much fun making while enjoying time and meeting new friends.
I love to combine vegetable and chicken broth but feel free to use one that you prefer.
This is a perfect one-pot recipe! Enjoy
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 large onion, diced
- 1 pound butternut squash, cubed (2-3 cups
- 2-3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 1 can beans (white or red kidney)
- 1 (28-ounce) can petite diced tomatoes
- 4 cups vegetable broth
- 2 cups chicken broth
- 1/2 cup quinoa (dry)
- 3-4 cups kale, chopped
Directions
Heat oil in a Dutch oven over medium heat. Add in onions and cook for about 3 minutes. Season with salt and pepper. Add in squash and cook for about 7 minutes gently stirring to brown all sides. Add in garlic, coriander, cumin, paprika and cayenne pepper. Add in beans (drain unless Bush's with sauce)
Note: If the squash sticks to the pan add more oil.
Add in tomatoes and broth; cover and bring to a high simmer. Add in quinoa, stir and let cook for 30-40 minutes; until cooked through.
Add in kale and cook for about 5-8 minutes. Taste the broth for any additional seasonings. Once kale is wilted your soup is done!
Enjoy
