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Butternut squash and quinoa soup with olives


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Rate this recipe 4.6/5 (7 Votes)


  • 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



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.


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