BUTTERNUT SQUASH AND QUINOA SOUP WITH OLIVES RECIPE - (4.6/5)

Butternut squash and quinoa soup with olives Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 15

1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
4 cups veggie broth
1 tbsp olive oil
1 large yellow onion, chopped
3-4 carrots chopped
2-3 celery stalks, chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Vegan parm
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

Steps:

Roast butternut squash until very tender. Remove half of the squash pieces. Mash this squash with the back of a fork. Set aside. Roast the remaining squash until desired, I like mine crispy. Big pot heat EVOO med high. Add onion, carrots, celery and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute. Then add tomatoes, mashed butternut squash. Stir to combine. Stir in broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. Stir the olives, butternut squash pieces,and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and parm and serve.