Serves 6 (serving size: about 1 cup soup, 4 tsp. yogurt, and 1 tbsp. almonds)
Ann Taylor Pittman
Whole-grain quinoa simmers in the soup and then gets blended into the mix—resulting in a thick, creamy, luscious texture. Don’t be afraid to let the blender go for a couple of minutes; that’s the path to super-smooth results. We call for precut-prepped 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-prepped veggies. For the prettiest appearance, go with beige-colored quinoa and skip red or tricolored varieties. Greek yogurt goes into the soup to brighten the taste, and another dollop goes on top as a finishing touch along with crunchy almonds.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.