Easy Butternut Squash, Chicken, and Quinoa Soup Recipe

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
• 0.67 cup quinoa
• 1.5 teaspoons dried oregano
• 0.5 teaspoon salt

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt and freshly ground black pepper. Wrap each breast in aluminum foil and place on a baking sheet.
3. Arrange the butternut squash pieces cut-side down in a 9x13-inch baking dish. Add approximately 1/2-inch of water to the dish and cover tightly with aluminum foil.
4. Bake the chicken and squash in the preheated oven until the butternut squash is fork-tender and the chicken breasts are fully cooked (no longer pink inside), about 30 minutes. Use an instant-read thermometer inserted into the center of the chicken to ensure it reaches at least 165 degrees F (74 degrees C).
5. Heat the oil in a skillet over medium heat. Add the chopped onion and minced garlic; cook and stir until softened and fragrant, approximately 5 minutes.
6. Scoop the cooked butternut squash flesh into a large soup pot. Pour in the chicken broth and mash the squash until smooth using an immersion blender or a potato masher.
7. Dice the cooked chicken into bite-sized cubes and add it to the pot. Stir in the sautéed onion and garlic, canned diced tomatoes, quinoa, dried oregano, and 1/2 teaspoon of salt. Bring the soup to a gentle boil, then reduce the heat and simmer until the quinoa is tender and the flavors have melded together beautifully, about 1 hour.

Nutrition

• Calories: 224 kcal
• Fat Content: 5 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 703 mg
• Protein Content: 22 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g