# @lundbergfarms on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CXjpzNFOzo8
- **Gondola URL:** https://gondola.cc/posts/19067853-lundbergfarms-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/2dd7794d5f.jpg
- **Posted:** 2021-12-16T20:26:27.000+00:00
- **Account Owner:** Lundberg Family Farms (@lundbergfarms) — https://gondola.cc/lundbergfarms

## Caption

Add a pop of texture to creamy butternut squash soup with crisped-to-perfection quinoa. With the warmth of ginger and turmeric—plus the savory, slightly nutty flavor of our Tri-Color Blend Quinoa—this recipe is comfort food at its finest. Simple, seasonal, and oh-so-delicious! Did we mention it’s vegan? Link in bio & recipe below 👇 ⁠
⁠
INGREDIENTS ⁠
1 cup Lundberg Organic Tri-Color Blend Quinoa ⁠
1 1/3 cups water ⁠
6 cups butternut squash, diced ⁠
3 cups vegetable broth, low sodium ⁠
2 cups bell pepper, yellow, diced ⁠
15 oz. coconut cream, reserve 2 Tbsp. for drizzle ⁠
1 ½ cup shallots, diced ⁠
¼ cup ginger, sliced ⁠
¼ cup garlic, whole cloves ⁠
2 Tbsp. coconut oil ⁠
1 Tbsp. turmeric, powdered ⁠
Sea salt, to taste ⁠
Black pepper, to taste ⁠
Neutral oil, for frying ⁠
Cilantro, for garnish ⁠
⁠
PREPARATION ⁠
1. In a fine mesh sieve, thoroughly rinse 1 cup of Lundberg Organic Tri-Color Blend Quinoa under cold water until the water runs clear. Place quinoa in a medium saucepan with 1 1/3 cups water or broth and bring to a fast simmer. Cover with a tight-fitting lid, reduce heat to maintain a low simmer, and cook for 17 minutes. Remove from heat (keep covered) and steam for 5 minutes. Fluff with a fork and set aside to cool. ⁠
⁠
2. Set oven to 425°F. Arrange the squash, bell peppers, shallots, garlic, and ginger on a lined baking sheet with coconut oil. Bake for 25 minutes. ⁠
⁠
3. Remove from the oven and add to a blender with vegetable stock, coconut cream, and turmeric. Puree until smooth, add to a stock pot, and bring to a boil. Simmer until desired thickness is achieved. ⁠
⁠
4. In a large sauté pan, add enough oil to coat the pan over medium heat. Add cooked quinoa in small batches and fry until crispy. Season with sea salt to taste and set aside. ⁠
⁠
5. Ladle soup into bowls, drizzle with reserved coconut cream, top with fried quinoa, and garnish with cilantro. Enjoy! ⁠
⁠
#soupseason #souprecipe #glutenfree #dairyfree #vegan #veganfood #veganfoodie #veganrecipes #vegansofig #dairyfreerecipes #glutenfreerecipes #quinoarecipes ⁠

## Stats

- **Views:** 0
- **Likes:** 61
- **Shares:** 0
- **Comments:** 2

## Tags

vegan, quinoarecipes, dairyfree, veganfood, dairyfreerecipes, soupseason, glutenfree, vegansofig, veganfoodie, veganrecipes, souprecipe, glutenfreerecipes

---
Copyright (c) Gondola