Squash Soup with Quinoa

 This is comfort food for fall and a perfect dinner on a rainy day.  We loved the unique flavor that the smoked paprika adds.  The original recipe is from the Washington Post; I have made some minor edits.

Squash Soup with quinoa

1 tablespoon extra-virgin olive oil

1 large onion, chopped

2-3 carrots, diced

2-3 celery stalks

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

3 cups cooked or canned no-salt-added navy, Great Northern or cannellini beans (from 2 15-ounce cans), drained and rinsed

1 1/2 pounds butternut squash, peeled, deseeded and cut into 3/4-inch cubes

3/4 teaspoon fine sea salt or table salt, plus more to taste

4 cups broth (your choice, chicken or veg)

2/3 cup quinoa, rinsed

Saute onion, celery, carrots, garlic in oil till browning.  Add in spices.  Cook one minute till fragrant.  Add in remaining ingredients.  Bring to a boil, then cover and reduce heat to a simmer and cook for 20 mins.

Serve with hot sauce and bread.