Butternut Squash Potage with Quinoa

Makes 6 servings

Fanciful quinoa curlicues stand out against the squash's brilliant orange color. Feel free to substitute other winter squashes such as acorn or pumpkin. (In French, a potage is a thick, pureed soup somewhere between a clear broth and a chunky chowder.)

3 pounds butternut squash (about 2 medium), halved lengthwise and seeded
1/2 cup quinoa, picked over, rinsed, and drained
1 cup water
1 medium onion, roughly chopped
2 teaspoons canola oil
4 cups vegetable stock
Salt, to taste
2 tablespoons finely chopped toasted hazelnuts (optional)
Cooking spray

1. Preheat oven to 400 degrees and lightly spray a baking sheet.

2. Place squash, cut side down, on baking sheet. Bake until squash can be pierced easily with a fork, 55 to 60 minutes. Set aside to cool.

3. While squash is baking, combine quinoa with 1 cup water in a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, for 15 minutes, until water is absorbed. Fluff with a fork and set aside.

4. In a large saucepan over medium-high heat, saute onion in oil, stirring occasionally, until onion starts to brown, 6 to 8 minutes. Scoop out squash pulp and add to mixture. Stir in stock.

5. In a blender or food processor, puree soup, in batches, if necessary. Return puree to saucepan and stir in reserved quinoa. Heat over medium heat to desired temperature. Add salt to taste. Ladle soup into bowls and sprinkle each serving with hazelnuts, if desired.

VEGAN

Per Serving: 145 Cal (17% from fat), 4g Prot, 3g Fat, 29g Carb, 178 mg Sod, 0mg Chol, 5.8 g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Hearty Grain Stews"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Autumn 2000.