Butternut Squash and Sun-Dried Tomato Soup

This butternut squash and sun dried tomato soup is the perfect thing for the up coming fall weather.

Ingredients:

• 4 Tbsp butter

• 1 cup canned white beans, rinsed

• ½ tsp garlic powder

• ⅔ cup sun-dried tomatoes in oil, drained

• 6 cups peeled and cubed butternut squash

• 7 cups vegetable broth

• ½ cup uncooked quinoa

• 1 tsp Italian seasoning

• 3 cups baby spinach, chopped

• Salt & pepper, to taste

Directions:

1. Melt the butter in a large dutch oven over medium heat.

2. Add the white beans and garlic powder and saute for 2 minutes.

3. Add the sun-dried tomatoes, butternut squash, and vegetable broth.

4. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally for 20-25 minutes, or until the squash is tender.

5. Meanwhile, soak the quinoa in 2 cups of warm water for 5 minutes, then drain and shake off as much water as possible.

6. Heat a medium skillet over medium-high heat and add the quinoa to the dry pan.

7. Keep stirring the quinoa until all the moisture has cooked out and the quinoa starts to toast and turn a light golden brown. The quinoa will pop a little, almost like popcorn, while it’s toasting. Remove from pan to a paper towel lined plate and let cool.

8. Use an immersion blender, or blend the soup in batches until smooth and creamy.

9. Stir in the Italian seasoning and baby spinach until it wilts and then season with salt and pepper to taste.

10. Serve with a generous sprinkle of toasted quinoa on top.

11. Plate and enjoy!

Serves: 6