Chicken Butternut Squash And Quinoa Soup

This hearty and comforting soup is a staple for any season, packed with nutritious quinoa, tender butternut squash, and juicy chicken.

With a blend of aromatic spices, this recipe is a flavor explosion that will warm your belly and your soul.

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 medium butternut squash, peeled, seeded, and chopped into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup quinoa, rinsed and drained
• Fresh cilantro or scallions, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and cook until tender, about 5-7 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the chopped butternut squash, ground cumin, smoked paprika, dried thyme, salt, and black pepper to the pot.

Cook for 2-3 minutes, until the squash is coated with the spices.

Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes.

Pour in the chicken broth and water, and bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash is tender.

Add the quinoa to the pot and cook for an additional 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.

Remove the pot from the heat and let it cool slightly.

Use two forks to shred the cooked chicken into bite-sized pieces.

Taste and adjust the seasoning as needed.

Serve the soup hot, garnished with chopped cilantro or scallions if desired.

Notes

Use leftover roasted chicken or turkey if you have some on hand, or substitute with ground turkey or beef for a different twist.

Make ahead by cooking the soup until just before adding the quinoa, then refrigerate or freeze for up to 3 days.

Reheat and add quinoa when you’re ready to serve.

For a creamier soup, puree some or all of the cooked squash with an immersion blender or regular blender, then return to the pot.

Quinoa can be substituted with brown rice or other whole grains, adjust cooking time accordingly.

Freeze individual portions for a quick lunch or dinner throughout the week.

This soup is quite forgiving, so feel free to customize with your favorite spices or veggies to make it your own!

Nutrional Value

• Calories: 540
• Total Fat: 24g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 54g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 37g