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Butternut Squash, Chicken, and Quinoa Soup
Butternut Squash, Chicken, and Quinoa Soup
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
120 minutes
Creamy butternut squash soup with chicken, quinoa - a satisfying, protein-packed Fall favorite.
Ingredients:
  • 1.5 pounds whole skinless, boneless chicken breasts
  • salt and ground black pepper to taste
  • 1.5 pounds butternut squash, quartered and seeded
  • 2 teaspoons olive oil
  • 1 onion, minced
  • 4 cloves garlic, crushed
  • 3.5 cups chicken broth
  • 1 (14 ounce) can canned diced tomatoes
  • 0.66666668653488 cup quinoa
  • 1.5 teaspoons dried oregano
Instructions:
  • Preheat oven to 400°F (200°C) for a perfect bake.
  • Season the chicken with a pinch of salt and freshly ground black pepper. Enclose it in aluminum foil and transfer to a baking sheet.
  • Place the butternut squash cut-side down in a 9x13-inch baking dish, then add approximately 1/2-inch of water to the dish before covering it with aluminum foil.
  • Roast chicken and butternut squash in the preheated oven until squash is tender and chicken is cooked through, about 30 minutes. Ensure chicken reaches an internal temperature of at least 165°F (74°C) when checked with a thermometer.
  • In a skillet over medium heat, sizzle the onions and garlic in oil until soft, for about 5 minutes.
  • Transfer the cooked squash flesh to a large pot. Add the chicken broth, then blend everything together until smooth using an immersion blender or potato masher.
  • Add perfectly cubed cooked chicken pieces to the pot, along with onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon of salt. Allow the soup to gently boil, then lower the heat and simmer for approximately 1 hour until the quinoa is tender and the flavors have melded beautifully.

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