Ingredients:

  • 1 tbsp. extra virgin olive oil
  • ½ cup red onion, diced
  • ¼ tsp. crushed red pepper
  • 16 oz. Panera® Autumn Squash Soup
  • 1 cup quinoa, uncooked
  • 2 cups vegetable stock
  • ½ tsp. fresh thyme, roughly chopped
  • 10 oz. frozen diced butternut squash
  • Salt and black pepper

Directions:

  1. In a large skillet heat olive oil over medium high heat. Add onions and sauté until translucent, about 3 minutes. Add crushed red pepper.
  2. Add soup, quinoa, stock, and thyme, stirring to combine. Bring to simmer over medium heat. Cover and cook for 15 minutes.
  3. Remove lid. Add squash. Stir to combine and continue cooking 3-5 more minutes until quinoa is cooked and liquid has been absorbed. Season to taste with salt and pepper.