Quinoa and winter squash potage
Butternut squash season is short-lived here in Germany. It seems to be available only for about six weeks, starting in early October. I bought a bunch of butternut squashes, but somehow managed to use them all, save one, by early December! I decided to use my last half of a butternut squash to try this simple soup recipe from the quinoa chapter in Rebecca Wood’s cookbook the Splendid Grain. Wood is an expert on quinoa. She was travelling around Peru and Bolivia researching her book Quinoa: The Supergrain in the mid 80’s, long before almost anyone else in the States had even heard of quinoa.
The captious vegetarian 