Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Quinoa thickens and enriches this cream-free bisque. For the prettiest appearance, go with beige-colored quinoa and skip red or tricolored varieties. Don't be afraid to let the blender go for a couple of minutes; that's the path to supersmooth results. We call for precut butternut squash because it's a real time-saver, slashing up to 20 minutes of prep time; you'll find bags of the peeled, cubed squash in the produce section with the bags of broccoli florets and other prepared veggies.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

40 mins
20 mins
Serves 6 (serving size: about 1 cup soup, 4 tsp. yogurt, and 1 tbsp. almonds)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium. Add leeks; cook, stirring often, until tender, about 5 minutes. Add quinoa; cook, stirring constantly, until toasted, about 3 minutes. Add water, salt, squash, thyme, bay leaf, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low; cook until squash is very tender, about 15 minutes. Discard thyme and bay leaf.

  • Pour squash mixture into a blender; add 1/2 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; top with remaining yogurt and almonds. If desired, sprinkle with parsley.

Nutrition Facts

226 calories; fat 9.2g; saturated fat 1.5g; mono fat 5.3g; poly fat 1.8g; protein 8g; carbohydrates 31g; fiber 5g; cholesterol 3mg; iron 3mg; sodium 506mg; calcium 128mg; sugars 6g.