Squash-Quinoa Soup

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

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Reviews (0)

3.5 by 14 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cup
  • Prep: 15 mins
  • Cook: 17 mins

Squash-Quinoa Soup

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.
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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
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Reviews (1)

14 Ratings
1454 Days Ago
thinking of replacing chicken for shrimp (vegetarian)

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