Butternut Squash, Chicken, and Quinoa Soup

Butternut Squash, Chicken, and Quinoa Soup
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 35 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    8 People
  • VIEWS
    9

Embrace the warmth of autumn with this vibrant and nourishing soup. Tender butternut squash, succulent chicken, and hearty quinoa come together in a symphony of flavors, creating a comforting and wholesome meal perfect for chilly evenings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    51 mg
  • Fiber
    4 g
  • Protein
    22 g
  • Saturated Fat
    1 g
  • Sodium
    703 mg
  • Sugar
    5 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Season chicken breasts generously with salt and pepper. Wrap each breast in aluminum foil and place on a baking sheet.

03

Step

Arrange butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch of water to the dish and cover tightly with aluminum foil.

04

Step

Bake chicken and squash in the preheated oven until the squash is tender and the chicken is cooked through. The chicken should reach an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.

05

Step

While the chicken and squash are baking, heat olive oil in a large skillet over medium heat. Add minced onion and crushed garlic, sauté until softened and fragrant, about 5 minutes.

06

Step

Once the squash is cool enough to handle, scoop out the flesh and transfer it to a large pot. Pour in the chicken broth and, using an immersion blender or potato masher, blend until smooth.

07

Step

Dice the cooked chicken and add it to the pot. Stir in the sautéed onion and garlic, diced tomatoes (with their juices), rinsed quinoa, dried oregano, and the remaining 1/2 teaspoon of salt. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let it simmer until the quinoa is tender and the flavors have melded, about 1 hour.

For a richer flavor, try roasting the butternut squash instead of baking it. Toss the squash with olive oil, salt, and pepper before roasting at 400°F (200°C) for about 45 minutes, or until tender and slightly caramelized.
If you don't have an immersion blender, you can carefully transfer the cooked squash and broth to a regular blender in batches and blend until smooth. Return to the pot.
Feel free to add other vegetables to the soup, such as chopped carrots, celery, or spinach.
Garnish with a dollop of Greek yogurt or a sprinkle of fresh parsley before serving.

Alexanne Weissnat

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Curtis Becker

    This soup is amazing! The roasted butternut squash gives it such a rich and sweet flavor.

  • Fae Medhurst

    The instructions were so easy to follow, even for a beginner cook like me.

  • Buford Berge

    I added a little bit of ginger to the soup and it was delicious.

  • Maximillian Collier

    My family loved this soup. It's definitely going into our regular rotation.

  • Terrance Jerde

    I made this soup in my slow cooker and it turned out great!

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