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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

20 mins
40 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.