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Soups are an excellent choice for those with swallowing issues, as they can be thickened or thinned based on individual needs.
Nutmeg contains a compound called myristicin, which may fight tumor growth in the body.
Quinoa is a gluten-free grain with a high amount of protein and fiber. It’s rich in quercetin and flavonoids, antioxidants that work to protect healthy cells from damage.
Wash Hands Before beginning soup, wash hands thoroughly.
Combine and Cook Ingredients In a large pot, over medium-heat, heat the extra virgin olive oil. Add the onion and cook until soft, about 5 minutes. Stir in the garlic. Add the butternut squash, apple, broth, bay leaves, spices, and salt and pepper. Stir. Bring the mixture to a boil, then reduce heat to medium-low. Cover pot halfway and allow to simmer for 30 minutes.
Blend Ingredients Remove the bay leaves. Using an immersion blender, puree the soup directly in the pot until smooth. (Or carefully pour into a blender, or food processor, and puree).
Add Quinoa Add ½ cup quinoa to the bottom of each bowl, ladle soup over top and enjoy.
Wash Dishes Remember to wash dishes in hot, soapy water, sanitize cooking tools and surfaces, and thoroughly wash hands when finished.
No allergens for this recipe
Use frozen, cubed butternut squash or a 2 pound can of butternut squash puree.
Use pre-chopped onion and garlic.
Purchase frozen, microwavable quinoa.
Freeze leftover soup in an airtight container for up to three months.
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