Millennium Post

Butternut Squash Quinoa Soup


-Quinoa⅓ cup

-Be Coconut Water1 cup

-Butternut squash (peeled and diced)1 medium

-Onion (diced)1 medium

-Water2 tbsp

-Vegetable Broth3 cups

-Coconut Flakes (unsweetened)1 tbsp

-Cayenne Pepper¼ tsp

-Chili powder¼ tsp

-Salt & Pepperto taste

-Yogurt (to garnish)1 dollop


Put diced butternut squash in a small saucepan with water and cook until soft. Drain and set aside. Place diced onion with two tablespoons of water in a large saucepan, bring to boil and cook until onion is softened.

Add quinoa and stock, bring to boil, cover, reduce to simmer and leave until quinoa is cooked (about 15 minutes). In a blender, combine butternut squash pieces and flaked coconut. Add Be coconut water, cayenne and chili powder. Stir blended ingredients into saucepan to combine and bring back to heat. Add salt and pepper to taste. Serve garnished with a dollop of yogurt and flaked coconut.

(Courtesy: Be Coconut)

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