Roasted Kabocha Squash and Quinoa Soup

kabocha-quinoa-soup Photo: Evi Abeler


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 large kabocha squash, unpeeled, halved, seeded and cut into 3/4-inch cubes
  • 8 cups low-sodium vegetable broth
  • 3/4 cup uncooked quinoa
  • 1 tablespoon Bragg Liquid Aminos
  • 1/2 cup shredded lacinato kale leaves


1. In a large stockpot, warm oil over medium-low heat. Add onion and cook, stirring often, until soft, 8 to 10 minutes. Add garlic and bay leaves and cook, stirring often, until fragrant, about 5 minutes.

2. Add squash to pot and cook, stirring often, until it begins to develop some color, about 8 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Raise heat to medium- low, add quinoa and simmer for 15 minutes.

3. Stir in Bragg Liquid Aminos and kale and heat just until kale has wilted slightly. Serve immediately.

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  • Cook Time:
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  • A really hearty lunch
  • Yield: 4

Nutritional Information

Calories per serving: 300
Fat per serving: 9g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 8g
Protein per serving: 7g
Carbohydrate per serving: 49g
Sodium per serving: 458mg
Iron per serving: 3mg
Calcium per serving: 148mg

Good to Know

One of the great things about kabocha squash is that you don't need to peel it. Eat the skin! It's full of beta-carotene, iron, and vitamins.
Recipes adapted with permission from the publisher, Harper Wave, an imprint of Harper Collins Publisher, from "Clean Green Eats" by Candace Kumai. Copyright © 2015