Quinoa and butternut squash soup recipe

Original recipe HERE

3 tablespoons extra virgin olive oil

1 medium yellow onion

3 carrots, peeled and chopped

2 celery stalks, chopped

2 cups butternut squash roughly cubed

6 garlic cloves, minced

1 teaspoon fresh thyme

1 can (28 ounce) diced tomatoes, drained

1 cup quinoa

4 cups (32 ounces) vegetable broth

1 teaspoon salt

2 bay leaves

Pinch red pepper flakes

Freshly ground black pepper

1 can (15 ounces) chickpeas, drained

2 cups fresh kale, tough ribs removed

1 teaspoon lemon juice

Warm the olive oil over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often for 6 to 8 minutes.

Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.

Pour in the quinoa and broth. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering on very low heat for 30 minutes.

Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing.