Creamy Butternut Squash Soup with Fresh Ginger and Quinoa

Ingredients and Weight:

• 2 pounds butternut squash, peeled and cubed
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and black pepper to taste
• 1/2 cup cooked quinoa

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger and cook for 1 minute more.
3. Add butternut squash and stir to coat.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the squash is tender.
5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
6. Stir in heavy cream, salt, and pepper.
7. Add cooked quinoa and heat through.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15 grams
• Carbohydrates: 30 grams
• Protein: 7 grams

Dish Characteristics:

• Smooth and creamy texture
• Rich and savory flavor with a hint of sweetness from the butternut squash
• Warm and comforting, perfect for a cold day
• Healthy and nutritious, with plenty of fiber and vitamin A

User Comments:

• "This soup is absolutely delicious! It's so creamy and flavorful, and the quinoa adds a nice texture."
• "I love the hint of ginger in this soup. It gives it a really unique and delicious flavor."
• "This is the perfect soup for a cold winter night. It's so warm and comforting."
• "I'm not usually a fan of butternut squash soup, but this one is amazing. It's so creamy and flavorful, and I love the addition of quinoa."
• "This soup is very easy to make and it's a great way to use up leftover butternut squash."

Special Precautions and Tips:

• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to cover the blender with a towel to prevent hot contents from splattering.
• If you prefer a thinner soup, you can add more vegetable broth or water.
• To make a vegan version of this soup, you can replace the heavy cream with coconut milk or almond milk.