Quinoa, Andouille, and Butternut Bisque recipe
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Ingredients
- 4 cups mashed, cooked butternut squash ¼ cup brown sugar, or to taste 1 teaspoon ground cinnamon, or to taste 2 andouille sausage links, chopped 1 onion, chopped 1 (32 fluid ounce) container chicken stock 2 cups water 1 cup quinoa 2 tablespoons ground cumin 3 cubes chicken bouillon ½ cup half-and-half
Nutrition Info
- 187.2 caloriescarbohydrate: 32.7 gcholesterol: 8.1 mgfat: 4.8 gfiber: 4.9 gprotein: 5.8 gsaturatedFat: 1.7 gservingSize: -sodium: 819.8 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Quinoa, Andouille, and Butternut Bisque
Directions
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Mix butternut squash, brown sugar, and cinnamon together in a bowl.
Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.