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6 Potato Soup with Butternut and Quinoa

I made this soup for my fiance Joshua after he had a hard day. It was the perfect comfort food and he gave it 10 out of 10 stars. I later made it a second time and included parsnips. This time he rated it 8 out of 10 stars because of the parsnips… I guess he isn’t a fan of parsnips. LOL.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

6 Potato Soup with Butternut and Quinoa

1/4 cup quinoa
1 lb potatoes, cut into 1/2” cubes (any kind)
1 T. oil
1 onion, chopped
1/4 cup mushrooms, minced (optional)
1 garlic clove, minced
1 tsp thyme
1 tsp sage
1 cup butternut squash, cut into 1/2” cubes
3 cups chicken stock
3/4 tsp salt, more or less to taste
1/8 tsp pepper
1 cup precooked chicken, chopped

In a small pot, cook the quinoa according to package instructions. Here’s a great tutorial on cooking quinoa.

Meanwhile, in another pot, boil the potatoes until tender. Drain.

In a large pot, heat the oil. Add onions and mushrooms and saute until golden and tender. Add garlic and saute briefly until fragrant.

Add the herbs, butternut squash, chicken stock, salt and pepper. Cover with a lid and simmer until the squash is tender. Add the cooked quinoa, potatoes, and chicken and heat through. Adjust seasoning if necessary.

Serve with grated cheese.


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