Butternut Squash, Chicken, and Quinoa Soup

3.7
(3)
3 Reviews
4 Photos

This tasty, healthy, and filling soup is the perfect comfort food. Serve with crusty rolls or bread.

Submitted by Debbie Wind Bailey
Published on June 19, 2020
4
4
Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Additional Time:
10 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

  • 1 ½ pounds whole skinless, boneless chicken breasts

  • salt and ground black pepper to taste

  • 1 ½ pounds butternut squash, quartered and seeded

  • 2 teaspoons olive oil

  • 1 onion, minced

  • 4 cloves garlic, crushed

  • 3 ½ cups chicken broth

  • 1 (14 ounce) can canned diced tomatoes

  • ⅔ cup quinoa

  • 1 ½ teaspoons dried oregano

  • ½ 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.

Cook's Notes:

Use chicken thighs instead of chicken breasts if desired.

Substitute Italian seasoning for the oregano if desired.

Nutrition Facts (per serving)

224 Calories
5g Fat
25g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 51mg 17%
Sodium 703mg 31%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 22g 44%
Vitamin C 25mg 28%
Calcium 85mg 7%
Iron 3mg 14%
Potassium 671mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.