Butternut Squash, Chicken, and Quinoa Soup
This tasty, healthy, and filling soup is the perfect comfort food. Serve with crusty rolls or bread.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1½ pounds whole skinless, boneless chicken breasts
- salt and ground black pepper to taste
- 1½ pounds butternut squash, quartered and seeded
- 2teaspoons olive oil
- 1onion, minced
- 4cloves garlic, crushed
- 3½ cups chicken broth
- 1(14 ounce) can canned diced tomatoes
- ⅔cup quinoa
- 1½ teaspoons dried oregano
- ½teaspoon salt
Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).Step 2
Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.Step 3
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.Step 4
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).Step 5
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.Step 6
Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.Step 7
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.