Ingredients:

* 2 Tbs. sunflower oil
* 1 medium carrot, diced
* 1 small yellow onion, diced
* 1 red or orange bell pepper, chopped (I prefer orange)
* 1 Tbs. whole cumin seeds
* 1 bay leaf, crumbled
* 2 16-oz. cans chickpeas, rinsed and drained
* 1 32-oz. container butternut squash soup (I use Imagine organic--the best!)
* 1 cup quinoa (I use Alter Eco rainbow quinoa)

Directions:

1. Heat oil in saucepan over medium heat. Sauté onion and carrot in oil 3 to 5 minutes, or until softened. Add bell pepper and sauté 3 to 5 minutes more, or until soft. Stir in cumin seeds and bay leaf.

2. Purée 3/4 cup chickpeas and 3/4 cup butternut squash soup in blender until smooth. Add to saucepan mixture along with remaining chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.

3. Cook quinoa according to package directions. Place cooked quinoa in the bottom of each bowl and then ladle soup on top. Garnish with cilantro if desired.

Enjoy!

If you make this let me know what you think. I would also love to hear some of your favorite recipes.

WOW!!! This sounds delicious! I also love the Imagine brand Butternut Squash soup. They have a Creamy Broccoli (can't recall the exact name) that is delicious too.

I love the sound of this soup. Will definitely have to give this one a try.

I think you and G will love it, and it literally took me under an hour to make!!!

G picked up all the ingredients for this dish this morning and I'm thinking we're having it for dinner tonight. So excited!

You know, I've never actually tried quinoa before, which is silly as it features in most vegan cookbooks I own. I'll have to pick up the ingredients for this next time I'm in the shop

Angela--Can't wait to hear how you like it!

Ayambik--Quinoa is great! I get bored with rice and I'm not a fan of cous cous. Quinoa is a great ingredient to have if you're bored and want to mix things up. And I'm sure you will enjoy the recipe--and it's so easy!

G is making this for me right now and I am SO EXCITED! I'll post after I try it!

Ayambik, Quinoa is very good but it is a little bland in my opinion so you really need it in a flavorful recipe like this one. I also like it cooked with lots of celery, carrots and onions!

edit - wow - we posted at the same time!

Must be the psychic quinoa energy!

Synchquinicity?

I just ate a big bowl of the soup and it was divine! I used red and green bell pepper in lieu of orange (they are more affordable for us and I love green pepper) but that was the only deviation. I loved how hearty it was. It was filling but in the most comfortable way possible. A wonderful carbohydrate and protein balance. Enjoyed the sweetness the carrots and peppers and Butternut Squash soup imparted. Would definitely make it again! I had a spinach salad on the side and some sliced cucumbers, radishes and mushrooms. I am going to reheat it and have it for tomorrow's dinner. It was such a nice meal to feel full but not stuffed and I came away satisfied! I could add a little heat to it to spice it up but just a little so as not to mask the delicate flavors. The cumin seed was so good in here.

I'm so glad you enjoyed! I would try it with the green pepper, but for some reason green peppers upset my stomach! That is why I tend to go with the orange even though they are pricier, because they are more mild. As for the heat element, I imagine it would be really good with a generous pinch of crushed red pepper, cayenne, or some spicy curry power added. I am also going to experiment and try it with some fire-roasted tomatoes added into the mix. I'll try to post more recipes I think you and others will enjoy!

Thanks for the recipe. I am going to try it tomorrow. I love that it is gluten, dairy, soy, and corn free as I can't have any of those. Sounds delicious! Are you gluten free or this just happens to be GF?

Om nom nom!

SolsticeScholar, I made this earlier and it was delicious!
I actually made my own butternut squash soup yesterday, so I had a lot left over and thought I'd use it to try this recipe. I added some chilli for a spicy kick, and I used red peppers in place of orange because my supermarket was out of them. So good, and hearty.
Thank you for the recipe!

Debibob--I can't wait to hear what you think. I'm not 100% gluten free, but do try to avoid gluten most of the time, as well as soy. For the most part I follow a strict vegan diet (I will have honey sometimes because I believe it is beneficial) so I have many more recipes that are gluten, dairy, and soy free, which I can post when the inspiration strikes!

Samengage--I'm so glad you liked! I bet it was amazing with your homemade soup. Next time I will try adding some chili as you suggest, as I do love spicy!

Yum! I will make this next weekend, only with couscous instead of quinoa (I'm allergic). The squash are all coming in from the garden, so this will be a lovely way to use some up!

I made this today and had it for lunch-so delicious! I totally love it! This will become a regular in my house. I kn ow my husband will love it too. I did't even add salt and pepper as it was so flavorful. The cumin seeds are great in it. I agree with Angela-very filling and hearty-is a perfect fall meal, but will be great in the dead of winter here-warm and nuturing and satisfying. Thanks so much for this yummy recipe!