Butternut squash and quinoa soup with olives

By GuidingVegan

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 4 cups veggie broth
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 3-4 carrots chopped
• 2-3 celery stalks, chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Vegan parm
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Preparation

Step 1

Roast butternut squash until very tender. Remove half of the squash pieces. Mash this squash with the back of a fork. Set aside.

Roast the remaining squash until desired, I like mine crispy.

Big pot heat EVOO med high.

Add onion, carrots, celery 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.

Then add tomatoes, 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 olives, butternut squash pieces,and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Stir in parsley and parm and serve.