Quinoa Chicken and Butternut Squash Soup

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Season the chicken with salt and ground black pepper. Wrap it in aluminum foil and set it on a baking sheet.

3. 3

   Arrange the butternut squash pieces cut-side down in a 9x13-inch baking dish. Pour about 1/2 inch of water into the dish and cover it with aluminum foil.

4. 4

   Bake the chicken and squash in the preheated oven until the butternut squash is tender and the chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should register at least 165 degrees F (74 degrees C).

5. 5

   Heat the oil in a skillet over medium heat. Add the onion and garlic; cook and stir until softened, about 5 minutes.

6. 6

   Scoop the cooked squash flesh into a large pot. Add the chicken broth and mash together until smooth using an immersion blender or a potato masher.

7. 7

   Cut the cooked chicken into cubes and add to the pot. Stir in the onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring the soup to a gentle boil; reduce the heat and simmer until the quinoa is tender and the flavors are well blended, about 1 hour.

• Calories 225.76 kcal Moderate
• Protein 21.49 g Good Source
• Carbs 25.41 g Moderate
• Total Fat 4.47 g Moderate
• Saturated Fat 0.76 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 68.9 mg High
• Sodium 792.55 mg High
• Fiber 3.63 g Moderate
• Sugar 3.56 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 72.02 mg Low Source
• Iron 2.0 mg Moderate
• Potassium 595.32 mg Moderate
• Vitamin A 453.05 mcg_rae Good Source
• Vitamin C 19.06 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅