|10 min||1 h||2|
|1 tbsp||Butter, unsalted (grass-fed - use coconut oil (vegan))|
|1 medium||Yellow onion (diced)|
|3 clove(s)||Garlic (minced)|
|2 medium pepper(s)||Jalapeno pepper (sliced thin)|
|1/4 tsp||Sea salt|
|1 squash||Butternut squash (peeled & cut, or precut package)|
|1 can(s) (16 oz)||Diced tomatoes, canned (no-salt-added)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (drained and rinsed)|
|1 tsp||Paprika, smoked (smoked)|
|1 tsp||Red pepper flakes ((or more))|
|2 cup||Vegetable stock/broth, low sodium|
|1/2 cup||Quinoa, uncooked|
1. Heat butter over medium-high heat in a soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.
2. Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.
3. Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.
4. Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.
If you are vegan - replace the butter with coconut oil