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

Debbie Wind Bailey
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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

224 calories; 4.5 g total fat; 51 mg cholesterol; 703 mg sodium. 24.8 g carbohydrates; 21.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2017
Excellent! This soup has great flavor. Using leftover shredded chicken made this recipe really simple. I added some shredded zucchini for added color and texture. Read More
(1)

Most helpful critical review

Rating: 2 stars
10/05/2018
I made this exactly as it is written. The end result is more like porridge. It's very thick the next day and is lacking a touch of salt. Overall this isn't my favorite recipe using butternut squash. The sweet notes and consistency were not appetizing. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/10/2017
Excellent! This soup has great flavor. Using leftover shredded chicken made this recipe really simple. I added some shredded zucchini for added color and texture. Read More
(1)
Rating: 2 stars
10/05/2018
I made this exactly as it is written. The end result is more like porridge. It's very thick the next day and is lacking a touch of salt. Overall this isn't my favorite recipe using butternut squash. The sweet notes and consistency were not appetizing. Read More
(1)
Rating: 5 stars
04/10/2017
Excellent! This soup has great flavor. Using leftover shredded chicken made this recipe really simple. I added some shredded zucchini for added color and texture. Read More
(1)
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Rating: 4 stars
10/06/2017
I reduced the amount of quinoa but it was still too thick. The flavor was really lovely tho. Read More