Vegan recipes Veganuary 2022

Quinoa and butternut squash broth

Quinoa and butternut squash broth in a blue bowl

Prep time
15m

Cooking time
25m

Serves
6


We made this quinoa and butternut squash broth almost by accident. We ended up with quite a lot of quinoa in our cupboard, and I am never sure what to do with it! This seemed a pity, as I know that it is full of good stuff. I’ve made a few different things with quinoa before, but never managed to make it ‘sing’ – it always came up a bit of a funny texture, and with no real taste of its own.

I came up with this broth-based soup, full of autumnal ingredients, based loosely on a Scottish broth. It feels like really good seasonal eating. If you don’t have a butternut squash, diced carrot would also work.

If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page. If this is not for you, skip over this bit.

I’d love hear how you go and/or see your creations if you do make this recipe – do let me know in the comments or tag me @wholemealmum or #wholemealmum, so I can see!


Ingredients

  • One onion
  • Two bay leaves
  • One good glug (approx 4tsp) rapeseed oil
  • 750g butternut squash
  • 1 cup quinoa
  • 1 litre of stock
  • One handful / one cup of fresh or frozen spinach
  • Salt and pepper to taste 

Method

  1. Chop the onion finely 
  2. Sauté the onion in a good glug of oil until the onion is translucent
  3. Cook the quinoa in boiling water until cooked. Drain and set aside  
  4. Meanwhile, chop the butternut squash into 1cm cubes
  5. Add the butternut squash to the pan, and stir it
  6. Add the two pints of stock to the pan to make the broth
  7. Simmer the butternut squash until it is soft
  8. Add the quinoa to the broth 
  9. Add the spinach to the broth, and salt and pepper to taste
  10. Simmer until the spinach is wilted, and serve the broth

Quinoa and butternut squash broth

Broth-based soup, full of autumnal ingredients, based on a Scottish broth.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine british
Servings 6
Calories 196 kcal

Ingredients
  

  • 1 onion
  • 1 bay leaves
  • 750 g butternut squash
  • 4 tsp rapeseed oil one good glug
  • 1 cup quinoa
  • 1 litre stock
  • 1 handful  fresh or frozen spinach
  • salt and pepper to taste

Instructions
 

  • Chop the onion finely 
  • Sauté the onion in a good glug of oil until the onion is translucent 
  • Cook the quinoa in boiling water until cooked. Drain and set aside  
  • Meanwhile, chop the butternut squash into 1cm cubes
  • Add the butternut squash to the pan, and stir it
  • Add the two pints of stock to the pan to make the broth
  • Simmer the butternut squash until it is soft 
  • Add the quinoa to the broth 
  • Add the spinach to the broth, and salt and pepper to taste
  • Simmer until the spinach is wilted, and serve the broth
Keyword broth, butternut, quinoa, soup, vegan, vegan soup

Nutrition

Given for the whole recipe / per serving

  • Energy: 1177 kcal / 196 kcal
  • Carbohydrate:168.4g / 28.1g
  • Protein: 33.6g / 5.6g
  • Fat: 29.8g / 5g

wholemealmum

Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

You may also like...

Leave a Reply

Your email address will not be published.

Recipe Rating