Sweet Meat Squash Soup
Adapted from Greg Atkinson’s recipe
- 5 cups of cubed Sweet Meat Squash, or other winter squash
- 1 medium yellow onion, sliced
- 1/4 cup canola or vegetable oil
- 4 cups vegetable broth
- 1/4 cup quinoa
- 1/2 cup water
- 2 tsp. salt, or to taste
- 1/2 tsp. pepper, or to taste
- 1/2 Tbsp. Spanish smoked paprika, or to taste
- 1/4 cup nutritional yeast (nooch)
Cut squash into wedges, scrape out the seeds, then cut away the peel. Cut the peeled and seeded squash into 1-inch dice.
In a large soup pot with a thick base, heat 1/4 cup oil over medium-high heat and cook the onion 5 minutes, or until tender and golden brown, stirring often. Add squash and broth and bring the mixture to a boil. Cover and reduce heat to low. Let the squash simmer gently for 15 minutes, or until tender.
Using an immersion blender, puree the soup until smooth.
Add the quinoa and water to the soup and bring to a boil. Reduce heat to low and simmer for 25 minutes. To cut down on time, you could cook the quinoa and water separately while you’re sauteeing the onions and then add the quinoa after you’ve pureed the soup. Add the salt, pepper, Spanish smoked paprika, and nooch and stir to combine.
*Note* When doubling (or tripling, etc.) the recipe, don’t add more oil. Keep it at 1/4 cup.
Younger children might think this soup is spicy if the full amount of smoked paprika is used. If you like things spicy, you could even add more than the 1/2 Tbsp. because the Spanish smoked paprika really gives this soup it’s unique flavor.
We served the soup with a side of Italian Garden Vegetable Salad (recipe to come)
and some crusty baguette garlic bread. And everybody loved it. Success!
With the addition of the quinoa and nooch, this soup is a nutrient powerhouse. You not only get the complete protein from the quinoa, but you also get the B-vitamins from the nooch.
How’s that for making do?