Creamy Butternut Squash Soup With Fresh Ginger And Quinoa

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups chicken broth
• 1 butternut squash - peeled, seeded, and cubed
• 1 (1 inch) piece fresh ginger, peeled and grated
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 2 cups water
• 1 cup quinoa
• 1 tablespoon butter

1. Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
2. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
3. Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

butter, olive oil, onion, chicken broth, fresh ginger, ground cumin, salt, water, quinoa, butter

Taken from www.allrecipes.com/recipe/239608/creamy-butternut-squash-soup-with-fresh-ginger-and-quinoa/ (may not work)