I was in the mood for soup the other day and this was such an amazing recipe! I found it on Pinterest, of course. Butternut Squash and Quinoa Stew
Start by prepping the butternut squash. Cut it up and steam it for about 10 minutes.
Remove half of the squash and set aside.
Keep steaming the other half for 4-5 minutes until very tender. Then remove the squash and mash with a fork.
Heat onion over medium heat and cook about 8-10 minutes until brown.
Add garlic and oregan and cook for an additional minute.
Add tomatoes, butternut squash, and mashed squash. Stir to combine.
and quinoa and cook until the quinoa is translucent.
I also added zucchini to mine. Stir in pepper and simmer uncovered until the zucchini is tender.
I really loved this stew because it had a little bit of a sweet taste to it, but not over powering. It was really good on a cold night! Enjoy!
Butternut Squash and Quinoa Stew (adapted from Cookin' Canuck)
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups broth (chicken or vegetable)
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
Freshly ground black pepper, to taste
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a saucepan on medium heat, heat the olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Stir the pepper into the stew and simmer, uncovered, to heat, about 5 minutes.