Curried Quinoa Butternut Squash Soup

 The soup you think of when you think of fall.  Butternut squash soup.  This one is curried, and full of quinoa, and just-enough spice to feel the warmth.
1 litre of stock (chicken or vegetable, boxed or homemade)
1 big peeled and diced butternut squash (we peeled it with a regular potato peeler)
1 sliced onion
2 tablespoons olive oil
1 heaping tablespoon of garam masala
1 can of coconut milk
1 cup of cooked quinoa (any kind will do, but black or red works the best for the most crunch!)
1 long red chilli pepper, finely diced
some cilantro leaves for on top

Cook 1 cup of quinoa and place aside.  Put the onions and cilli peppers and olive oil into a deep pot.  Cook for just a coupe of minutes and add the garam masala.  Cook the onions on medium high until they become translucent.  Add the diced squash and cook until tender to the fork, about 5 minutes.  

Pour in the stock and bring to a boil.  Add the coconut milk and stir until heated through.  Remove from the heat and let cool for half an hour.  Put a hand blender inside the pot and blend until smooth.  Add salt, pepper and the cooked quinoa.
Ladle into bowls and serve warm, with a few cilantro leaves on top.

bon appétit.  

dinner is served.