Butternut Squash, Collard and Quinoa Soup

Butternut Squash, Collard and Quinoa Soup

Ingredients

1 butternut squash, peeled, seeded and chopped
2 cups chopped baby carrots
2 yellow onion, diced
2 tsp minced garlic
6 cups vegetable stock or broth
2 bunches of collards, de-stemmed and chopped
1/3 cup quinoa
Salt and pepper to taste
2 tsp dried thyme

Directions

1. Sauté the onion until softened five to seven minutes and then lower the heat a bit and add the carrots and butternut squash and garlic.  Sauté about two more minutes and add the broth or stock and bring to a boil then reduce the heat to a simmer. 

2. Add in the collard greens and fold in until they have wilted down a bit. 

3. Add the quinoa and simmer for 15 to 20 minutes until the quinoa is fully cooked. 

The Story

After reading a post from one of my favorite blogs called The Foy Update on Kitchen Sink Soup I told myself I was going to use the butternut squash, fresh collards and some quiona to make a soup. It came out so well I ate every drop and it made a LOT. I even ate it cold a few servings and the sweet butternut squash was so cool, creamy and refreshing.