Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
1 hr 35 mins
additional:
10 mins
total:
2 hrs
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Notes:

Use chicken thighs instead of chicken breasts if desired.

Substitute Italian seasoning for the oregano if desired.

Nutrition Facts

224 calories; protein 21.8g; carbohydrates 24.8g; fat 4.5g; cholesterol 50.6mg; sodium 703.4mg. Full Nutrition
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