Winter Squash Soup with Warm Brussels and Crispy Quinoa

We found this enormous local Candy Roaster squash at our co-op in Truckee, CA that we where impressed by. It sat on our counter for a while before deciding what to do with it. Finally, it was time to make a big pot of soup! This squash tastes just like butternut squash and kabocha squash, so you can use either to recreate. It's super easy and will warm you up on a nice winter day. Enjoy!

Winter Squash Soup with Warm Brussels and Crispy Quinoa 

by Sarah Farsh November 15, 2024

• 1 Candy Roaster Squash 
• or 2 large winter squash: butternut or kobocha
• 1 can organic pure coconut milk (no sugar added)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cyan pepper 
• 1/2 tsp dried sage
• 1-2 tsp pink salt 
• 1 yellow onion
• coconut oil
• cooked quinoa
• brussel sprouts

Bake off your squash until cooked, lightly cool before peeling. Sauté onion lightly in a pan until soft. Blend sautéd onion and squash together in a blender with spices and coconut milk. Add some water to make it more soupy, less water for more thicker soup. Poor blended soup into a large soup pot to make more room for blending as needed, and to keep your final contents hot in soup pot for serving.

Separately, chop up brussel sprouts and lightly sauté in coconut oil and pink salt until lightly softened. Bake a sheet of cooked quinoa on an air fryer tray to create crispy quinoa. Poor soup into bowl and top with warm brussle sprouts, and crispy quinoa. Great to top with raisins or pomegranate seeds. Enjoy!