Squash-Quinoa Soup

This colorful soup recipe is flavored with butternut squash, apricot nectar, chicken, and zucchini. The amazing taste masks the healthy ingredients.

Squash-Quinoa Soup Enlarge Image
18Kviews
13 users rated this recipe an average rating of 3.5
Makes:
6 servings
Serving Size:
1 1/3 cup
Prep:
15 mins
Cook:
17 mins
Rate me!


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 1/2 ounce 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)
    Per serving:
  • 226 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 33 mg chol.,
  • 454 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...