- 1 1/2 pounds whole skinless, boneless chicken breasts
- salt and ground black pepper to taste
- 1 1/2 pounds butternut squash, quartered and seeded
- 2 teaspoons olive oil
- 1 onion, minced
- 4 cloves garlic, crushed
- 3 1/2 cups chicken broth
- 1 (14 ounce) can canned diced tomatoes
- 2/3 cup quinoa
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 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.
04/14/2018
recipepes.com
Butternut Squash, Chicken, and Quinoa Soup, recipe
PT15M
PT1H
5
455 calories
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