Butternut Squash, Chicken, and Quinoa Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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).'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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 Facts

Per serving (8 servings total)