Quinoa, Andouille, And Butternut Bisque - cooking recipe

Ingredients

4 cups mashed, cooked butternut squash
1/4 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
1/2 cup half-and-half

Preparation

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.