QUINOA, ANDOUILLE, AND BUTTERNUT BISQUE

Quinoa, Andouille, and Butternut Bisque image

A simple recipe to use up leftover squash side. Flavorful and soothing.

Provided by Amy Craig

Categories Bisque

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups mashed, cooked butternut squash
¼ cup brown sugar, or to taste
1 teaspoon ground cinnamon, or to taste
2 andouille sausage links, chopped
1 onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
1 cup quinoa
2 tablespoons ground cumin
3 cubes chicken bouillon
½ cup half-and-half

Steps:

Mix butternut squash, brown sugar, and cinnamon together in a bowl.
Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 32.7 g, Cholesterol 8.1 mg, Fat 4.8 g, Fiber 4.9 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 819.8 mg, Sugar 7.3 g