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Vegetarian Butternut Squash Quinoa Soup

Vegetarian Butternut Squash Quinoa Soup

This Vegetarian Butternut Squash Quinoa Soup is delicious, easy to make, and the perfect choice for a delightful dinner. The soup comes together by combining vegetables and quinoa, making it a healthy and delicious choice.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 140kcal


  • 2 ½ cups butternut squash peel and dice
  • 2 large carrots
  • 1 medium onion peel and dice
  • 2 shallots peel and dice
  • 3 cloves garlic peel and minced
  • cup celery peel and dice
  • cup quinoa
  • 3 to 4 cups of vegetable broth 24 to 32 ounces
  • ½ cup coconut milk full-fat
  • 1 teaspoon avocado oil
  • 1-2 teaspoons of salt
  • A handful fresh basil
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • teaspoon cumin


How to make Butternut Squash Quinoa Soup

  • The first step is to rinse, peel and dice the vegetables.
  • Next, in a large soup pot warm, add one teaspoon of avocado oil over medium heat.
  • Add the chopped onion, shallots, and garlic, and salted for about 2 -3 minutes.
  • Then, add carrots, celery, and 4 to 5 cups of vegetable broth ( 24 to 32 ounces). Stir to combine.
  • Next, add 1 teaspoon chili powder, 1 teaspoon turmeric, ⅓ teaspoon cumin, 1-2 teaspoons of salt, depending on your taste.
  • Add the butternut squash ( 2 1/2 cups), 1/3 cup quinoa, and some fresh basil.
  • Cover the pot and let it cook for about 20 minutes or until the butternut squash is tender.
  • Then, transfer some pieces of the butternut squash into a blender, add some liquid from the soup ( 1-2 tablespoons ) and blend for 3 minutes. Add the mixture to the soup. Add some water if you feel it needs it. It depends on the consistency you desire.
  • Next, add ½ cup coconut milk (full-fat). Stir and cover the pot.
  • Let the soup cook over medium-low heat for ten extra minutes or until the soup has the desired creamy consistency.


*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.


Calories: 140kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 421mg | Potassium: 465mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10338IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 2mg