Serves 8
5 cups butternut squash cut into 1/2-inch cubes (about 1, 2-lb butternut squash, peeled, seeded, and cut into cubes)
2 tbsp olive oil, divided use
6 cups vegetable broth
2 cups leeks, thinly sliced
1/4 cup balsamic vinegar
1/4 cup Lifeway Low Fat
Plain Kefir
1/4 cup Lifeway Farmer Cheese
2 tbsp chopped fresh rosemary
Preheat oven to 400 degrees and line a baking sheet with wax paper. Add squash cubes and 1 tbsp olive oil to medium bowl; toss well to coat. Bake until golden brown, approximately 45 minutes, stirring often.
While squash is baking, add vegetable broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer.
Heat remaining tbsp of olive oil in a large heavy saucepan over medium heat. Add leeks and cook until lightly browned. Add quinoa; mix well.
Add balsamic vinegar; reduce heat to low. Add a cup of hot vegetable broth and simmer, stirring frequently, until absorbed.
Add remaining vegetable broth, a cup at a time, each time allowing stock to be absorbed before adding more.
Slowly add roasted squash, Lifeway Low Fat Plain Kefir, Lifeway Farmer Cheese and rosemary; cook for 2 minutes.
Add salt and pepper to taste; serve each bowl with a sprinkling of shredded Parmesan cheese.