Apple, Butternut Squash and Quinoa Soup

Prep Time 35 min
Cook Time 25 Min
Servings 8
Difficulty Easy


  • 1 tablespoon Butter
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 cup truRoots® Organic Quinoa
  • 3 1/2 cups chicken broth
  • 3 cups diced butternut squash
  • 2 cups Santa Cruz Organic® Apple Sauce
  • 1/4 cup agave nectar or other sweetener
  • 1/2 teaspoon ground cinnamon, plus additional for garnish
  • 3/4 teaspoon ground sage
  • 1/4 teaspoon Salt
  • 1/2 cup heavy cream
  • 1 bag dehydrated apple chips, for garnish


  • Step 1

    MELT butter in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in, quinoa, chicken broth, squash, apple sauce, agave nectar, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until quinoa and squash are cooked, about 15 to 18 minutes. Allow soup to cool slightly. Stir cream into soup.

  • Step 2

    PROCESS soup in batches in blender or food processor, carefully, until smooth. Return soup to saucepan.

  • Step 3

    SERVE soup warm or at room temperature in bowls, cups or in small glasses as shooters. Garnish each serving with apple chips and sprinkle with cinnamon.

Serving size

  • Calories 250
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 380mg
  • Total Carbohydrates 39g
  • Dietary Fiber 4g
  • Sugars 21g
  • Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet