Butternut Squash, Chicken, and Quinoa Soup
Description
This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
Ingredients
•
1 1/2 pounds whole skinless, boneless chicken breasts
•
salt and ground black pepper to taste
•
1 1/2 pounds butternut squash, quartered and seeded
•
2 teaspoons olive oil
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1 onion, minced
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4 cloves garlic, crushed
•
3 1/2 cups chicken broth
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1 (14 ounce) can canned diced tomatoes
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2/3 cup quinoa
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1 1/2 teaspoons dried oregano
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1/2 teaspoon salt
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
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.
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).
5
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
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.
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.