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Squash-Quinoa Soup
Ingredients
- 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/3 cup finely chopped shallot or onion
- 2 teaspoons olive or canola oil
- 2 14 ounce can reduced-sodium chicken broth
- 1 5 1/2ounce can apricot nectar
- 1 pound butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
- 3/4 cup quinoa, rinsed and drained
- 1 teaspoon ground cumin
- 2 small zucchini, halved lengthwise and cut into 1-inch pieces
Directions
1. In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.
Nutrition Facts
(Squash-Quinoa Soup)
- Servings Per Recipe 6,
- cal. (kcal) 226,
- Fat, total (g) 4,
- chol. (mg) 33,
- sat. fat (g) 1,
- carb. (g) 31,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 19,
- vit. A (IU) 7531,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 454,
- Potassium (mg) 678,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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