SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Squash-Quinoa Soup

Makes: 6 servings
Serving size: 1 1/3cup
Prep 15 mins Cook 17 mins
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)
  • 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 (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 454,
  • Potassium (mg) 678,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe