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Ingredients
US|METRIC
1 SERVINGS
- 1 Tbsp. butter
- 1/2 cup chopped onion
- 1 tsp. minced garlic
- 1/2 cup truRoots Accents Organic Sprouted Quinoa Trio
- 3 1/2 cups chicken broth
- 3 cups butternut squash (diced)
- 2 cups Santa Cruz Organic Apple Sauce
- 1/4 cup agave nectar (or other sweetener)
- 1/2 tsp. ground cinnamon (plus additional for garnish)
- 3/4 tsp. ground sage
- 1/4 tsp. salt
- 1/2 cup heavy cream
- 1 bag dehydrated apple chips (for garnish, optional)
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Directions
- MELT butter in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in, quinoa, chicken broth, squash, apple sauce, agave nectar, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until quinoa and squash are cooked, about 15 to 18 minutes. Allow soup to cool slightly. Stir cream into soup.
- PROCESS soup in batches in blender or food processor, carefully, until smooth. Return soup to saucepan.
- SERVE soup warm or at room temperature in bowls, cups or in small glasses as shooters. Garnish each serving with apple chips and sprinkle with cinnamon.
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