Squash-Quinoa Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 370.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Squash-Quinoa Soup calories by ingredient
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From Better Homes and Gardens From Better Homes and Gardens
Number of Servings: 6


    1/3 c finely chopped onion
    2 t olive oil
    28 oz reduced-sodium broth
    5.5 oz apricot nectar
    1 lb butternut squash, peeled, halved, seeded, and cut in 1-inch cubes
    3/4 c quinoa, rinsed and drained
    1 t ground cumin
    2 small zucchini, halved lengthwise and cut in 1-inch pieces


In saucepan cook onions in hot oil over medium heat 2-3 minutes or until tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.

Makes 6 (1 1/3 c) servings

Number of Servings: 6

Recipe submitted by SparkPeople user JKAPLAN86.

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