This hearty butternut squash, chickpea and quinoa soup is packed with cozy flavor, tender veggies and plant-powered protein. Finished with baby spinach, fresh basil, toasted almonds and Parmesan, it’s a satisfying bowl that feels comforting and nourishing.
Instructions
- Heat oil in a large Dutch oven over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, 8 to 10 minutes. Add squash and continue to cook, stirring occasionally, until it just begins to soften about 10 minutes. Stir in garlic and Coriander and cook for 30 more seconds.
- Add broth, chickpeas, tomatoes, quinoa, and thyme to the pot. Bring to a simmer and cook, stirring occasionally, until quinoa is cooked and squash is tender, 35 to 45 minutes.
- Remove from heat and season with salt and pepper to taste. Remove thyme sprigs and discard. Stir in spinach, basil, and vinegar and ladle into bowls. Top each bowl evenly with almonds and Parmesan and serve.
