How to Make Butternut Squash, Chicken, and Quinoa Soup - A Step-by-Step Guide

As the weather gets colder, there's nothing quite like a hearty bowl of soup to warm you up from the inside out. And when it comes to nourishing, flavorful, and filling soups, it's hard to go wrong with a butternut squash, chicken, and quinoa combination. This soup brings together the sweetness of butternut squash, the protein-packed goodness of chicken, and the nutty texture of quinoa for a truly satisfying meal.

Butternut squash, with its smooth, creamy texture and slightly sweet fl...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
  • 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.
  • 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).
  • Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
  • Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.
  • 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.
  • Nutrition

    224 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 51mg
    • Sodium: 703mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 22g
    • Vitamin C: 25mg
    • Calcium: 85mg
    • Iron: 3mg
    • Potassium: 671mg