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Continued: Recipe: Vegetable Stew With Cheddar Dumplings

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  • Last update: January 15, 2014 - 1:24 PM

Quinoa and Squash Soup

Serves 4 to 6.

Note: This recipe fits in a 4- to 5 1/2-quart slow cooker. From “The Great American Slow Cooker Book,” by Bruce Weinstein and Mark Scarbrough.

• 5 c. low-sodium chicken broth

4 c. (1 1/4 lb.) peeled, seeded and chopped butternut squash

• 1 2/3 c. coconut milk (regular or light)

• 1 medium yellow onion, chopped

• 3/4 c. white quinoa, rinsed

• 2 1/2 tsp. curry powder

• 3/4 tsp. salt

About 1/2 tsp. cayenne (adjust to taste)

Plain yogurt and minced chives for garnish


Mix the broth, squash, coconut milk, onion, quinoa, curry powder, salt and cayenne in the slow cooker. Cover and cook on low for 6 hours or until squash and quinoa are very tender.

Purée the soup, either using an immersion blender in the slow cooker, or ladle the soup in batches into a large blender, cover and process until smooth before pouring it back into the slow cooker.

Cover and cook on low for 15 minutes to heat through. Garnish with yogurt and chives, if desired.

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