Butternut Quinoa Soup

Prep: 10 min 

Cook: 30 min 

Serves: 2 

Calories: 385 g/serv

• Protein: 11g, (12%)
• Carb: 82g, (85%)
• Fat: 10g, (3%)

Ingredients 

• 1 Tbs extra virgin olive oil 
• 1 large red onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced 
• 2 carrots, diced 
• 1 (2lb) butternut squash, peeled and diced
• 1 tsp turmeric powder 
• 1 tsp ground cinnamon
• 4 cups broth
• 1 can (14 oz) diced fire roasted tomatoes 
• 1 cup spinach, roughly chopped
• 1/2 cup parsley, chopped
• Juice from 1 orange + 1/2 tsp zest
• 1/4 cup dry quinoa

 Optional: 8 oz cooked lean ground beef

Instructions 

1.  If using quinoa, rinse it under cold water and set aside
2.  Heat EVOO in a large soup pot over medium heat. Add the onion and garlic, cooking until they become translucent.
3.  Add the remaining vegetables. Cook for about 5 minutes, stirring occasionally.
4.  Stir in the turmeric and cinnamon, cooking for another minute until fragrant.
5.  Pour in the broth, add the tomatoes with their juice, and ground beef (if desired). Bring to a simmer.
6.  Stir in quinoa. Reduce the heat, cover, and let simmer for about 20 minutes, or until butternut squash and quinoa are tender.
7.  Add chopped spinach and parsley to the pot. Simmer for another 5 minutes until the spinach is wilted.
8.  Stir in the orange juice and adjust seasoning with salt and black pepper.

Serve with 8 oz grilled chicken breast (4 oz per serving) OR add 8 oz cooked lean ground beef directly to soup to complete macros! (Not included in calculations)