Butternut Squash Soup with Quinoa

How to prepare a delicious butternut squash soup with quinoa

For the soup 

• Heat the olive oil in a large saucepan set over a medium heat.
• Add the onion, garlic, and a pinch of salt, sweating until softened, about 6 minutes.
• Stir in the grated ginger, paprika, carrot, and butternut squash, stirring well to mix.
• Cover with the stock and bring to the boil.
• Reduce to a simmer and cook, partially covered, for about 20-25 minutes or until squash is tender to the point of a knife.
• Remove soup from the heat and let cool slightly before stirring in the crème fraîche.
• Purée with an immersion blender until smooth.
• Adjust the seasoning to taste before covering and setting aside.

For the quinoa

• Place the quinoa in a heavy-based saucepan set over a medium heat, stirring until dried out.
• Cover with the stock and bring to the boil.
• Once boiling, cover, and cook over a reduced heat until the quinoa has absorbed the stock, about 15 minutes.
• Remove from the heat when ready and let cool for 10 minutes, still covered.
• Fluff with a fork before stirring through the tomatoes and some salt and pepper to taste.

To serve

• Reheat the soup over a low heat.
• Ladle into warm serving bowls and top with the quinoa and a garnish of herbs before serving.