Ingredients

• 700 g Butternut squash (zapallo), diced
• 1 cup Quinoa, rinsed
• 1 Red onion, chopped
• 3 cloves Garlic, minced
• 4 cups Vegetable broth
• 1/2 cup Evaporated milk or light cream
• 2 tablespoons Muña (Andean mint) leaves, chopped
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Freshly ground black pepper
• 1/4 cup Fresh cilantro (for garnish)

Instructions

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the red onion and garlic, sauté until translucent, about 5 minutes.

2. 2

   Stir in the diced butternut squash and rinsed quinoa. Cook for 2 minutes, stirring constantly.

3. 3

   Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the squash is tender and the quinoa is cooked.

4. 4

   Remove from heat. Using an immersion blender or a regular blender, purée the soup until smooth.

5. 5

   Return the soup to low heat. Stir in the evaporated milk (or light cream) and chopped muña. Heat gently without boiling.

6. 6

   Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.