Quinoa Soup with Squash and Spinach: A Comforting Crohn’s-Friendly Meal

This soup is not just a meal; it’s a hug in a bowl, perfect for those days when you need something gentle yet satisfying.

Living with Crohn’s for decades, I’ve learned the importance of comfort food that doesn’t compromise on nutrition or flavor. This soup is a perfect blend of warmth and nourishment, making it an excellent choice for anyone looking for a gut-friendly meal.

I promise you, this soup will become a go-to in your kitchen, just as it has in mine.

Ingredients

Here’s what you’ll need to make this comforting Quinoa Soup with Squash and Spinach:

• • 1 tablespoon olive oil (or any mild-flavored oil)

• • 1 small onion, finely chopped

• • 2 cloves garlic, minced

• • 1 medium butternut squash

• • 1 cup quinoa, rinsed and drained

• • 4 cups low-sodium chicken or vegetable broth

• • 2 cups fresh spinach, chopped

• • 1 teaspoon  cumin

• • ca1 teaspoon dried thyme

• • Salt and pepper, to taste

• • 1 lemon, juiced (optional, for a bright finish)

• • 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions

Let’s get cooking!

Here’s how to make this delicious and comforting Quinoa Soup with Squash and Spinach:

Heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. This step is crucial for building the flavor base of the soup.

1. Now – stir in the minced garlic. Cook for another minute, make sure not to burn it. Garlic can add a wonderful depth of flavor, however burning it will make the soup bitter.
2. Add the butternut squash cubes to the pot. Mix them with the onions and garlic. Let everything cook for around 5 minutes, giving the squash time to begin softening.
3.  Rinse the quinoa under cold running water and add it to the pot.
4.  Pour in the low-sodium broth and add the rinsed quinoa, cumin, and thyme (if using).
5.  Put the lid on the pot and let the soup cook slowly for 20 to 25 minutes, or until the quinoa is fully cooked and the   squash is nice and tender.
6.  Stir in the chopped spinach and cook for another 2–3 minutes—just until it wilts. This step adds a lovely color and extra nutrition.
7. If you’re using lemon juice, add it now and give the soup a final stir.
8. Scoop the soup into bowls, sprinkle with chopped parsley, and enjoy while it’s warm. Add a slice of toasted bread or a light salad if you’d like.

There you have it, a comforting and nourishing Quinoa Soup with Squash and Spinach.