Reader Recipe: Butternut Coconut Soup with Quinoa

by Andrea @Vibrant Wellness Journal

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Vegan Squash Soup

Creamy and sweet squash is nourishing and makes for a perfect meal on a chilly day! Add quinoa (or other grains) to make it more filling.

Butternut Coconut Soup with Quinoa

Yield: 6-8 Servings

Ingredients

  • 1 cup red and white quinoa
  • 1/4 cup shredded coconut
  • 2 cups vegetable broth
  • 6 cups peeled and chopped butternut squash
  • Salt to taste
  • 2 Tablespoons miso
  • 1 cup unsweetened coconut milk
  • Fresh herbs, for garnish

Cooking Directions

  1. Add quinoa and coconut to a large stockpot. Heat pan over medium low heat and dry toast until fragrant and browned, about 10 minutes. Add broth, bring to a boil, cover, lower heat, and simmer for 10 minutes.
  2. To another large stockpot add squash and cover with water. Add a pinch of salt and bring to a boil. Cook until squash is soft, about 20 minutes. Drain, reserving cooking water, and set aside.
  3. Add squash, miso, and coconut milk to food processor and blend until completely smooth, adding reserved cooking water as needed to make a thin, creamy soup. Taste and add salt and pepper as desired.
  4. Divide soup into 4 serving bowls. Add 1/2 cup quinoa and garnish with fresh herbs. Enjoy!

Got a healthy recipe that you’d like to share? Head over to our Submit a Recipe page to share it with us!

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