Quinoa, Andouille, And Butternut Bisque

• 4 cups mashed, cooked butternut squash
• 1/4 cup brown sugar, or to taste
• 1 teaspoon ground cinnamon, or to taste
• 2 andouille sausage links, chopped
• 1 onion, chopped
• 1 (32 fluid ounce) container chicken stock
• 2 cups water
• 1 cup quinoa
• 2 tablespoons ground cumin
• 3 cubes chicken bouillon
• 1/2 cup half-and-half

1. Mix butternut squash, brown sugar, and cinnamon together in a bowl.
2. Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
3. Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.

brown sugar, ground cinnamon, sausage links, onion, chicken stock, water, quinoa, ground cumin, chicken bouillon

Taken from www.allrecipes.com/recipe/245334/quinoa-andouille-and-butternut-bisque/ (may not work)