Name: Butternut Squash, Chicken, and Quinoa Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Whole skinless, boneless chicken breasts - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Butternut squash, quartered and seeded - 1 ½ pounds; Olive oil - 2 teaspoons; Onion, minced - 1; Garlic, crushed - 4 cloves; Chicken broth - 3 ½ cups; Canned diced tomatoes - 1 (14 ounce) can; Quinoa - ⅔ cup; Dried oregano - 1 ½ teaspoons; Salt - ½ teaspoon

Butternut Squash, Chicken, and Quinoa Soup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash, Chicken, and Quinoa Soup

1. Whole skinless, boneless chicken breasts - 1 ½ pounds

2. Salt and ground black pepper to taste - 1 ½ pounds

3. Butternut squash, quartered and seeded - 1 ½ pounds

4. Olive oil - 2 teaspoons

5. Onion, minced - 1

6. Garlic, crushed - 4 cloves

7. Chicken broth - 3 ½ cups

8. Canned diced tomatoes - 1 (14 ounce) can

9. Quinoa - ⅔ cup

10. Dried oregano - 1 ½ teaspoons

11. Salt - ½ teaspoon

How to cook deliciously - Butternut Squash, Chicken, and Quinoa Soup

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.

3. Stage

Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.

4. Stage

Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

5. Stage

Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.

6. Stage

Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.

7. Stage

Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.