Butternut Squash, Chicken, and Quinoa Soup

This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 224 Calories

Ingredients

• 2 teaspoons olive oil
• salt and ground black pepper to taste
• 1 onion, minced
• 4 cloves garlic, crushed
• 1 (14 ounce) can canned diced tomatoes
• 0.5 teaspoon salt
• 3.5 cups chicken broth
• 1.5 teaspoons dried oregano
• 0.66666668653488 cup quinoa
• 1.5 pounds whole skinless, boneless chicken breasts
• 1.5 pounds butternut squash, quartered and seeded

Recipe 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.