- 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
- 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.