Butternut Squash and Quinoa Soup


This is a hearty soup, perfect for a cold winter’s night!  Use more red pepper flakes if you like more heat!

1 tbsp organic olive oil
1 cup organic carrots, sliced
1 medium organic onion, diced
1 organic red bell pepper, diced
1 cup organic celery, diced
2 cups organic butternut squash, diced into cubes and skin removed
1 15 oz can organic black beans, rinsed and drained
1 15 oz can organic diced tomatoes with green chilis
4 cups organic vegetable broth
1 25 oz jar organic marinara/spaghetti sauce
½ cup organic quinoa
1 tsp organic cumin
1 tsp sea salt
2-3 shakes of organic red pepper flakes

In a large pot, saute carrots, onion, red pepper, celery and butternut squash in olive oil on medium high heat for 5 minutes. Add remaining ingredients and bring to a boil. Cover and simmer for 20 to 25 minutes or until vegetables are soft and quinoa has a ring around the edge.

recipe from Stephanie Conlee

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