Happy Monday! Apparently I'm on a butternut squash kick lately. What can I say, I love it and I love buying produce that's in season. It often tastes better and is more affordable. This soup reminds me a bit of the classic
Chicken and Rice Soup but with a protein-packed scoop of quinoa instead.
Butternut squash can be tricky to cut. I typically slice some off the bottom so it can sit level on the cutting board. Then I peel it with a good quality vegetable peeler. Finally, slice in half lengthwise, scoop out insides and cut into cubes. Sometimes I buy butternut squash already cubed in the produce section if I'm pressed for time.
Click here to see my recipe.
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