Comforting Quinoa Squash Soup |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 6 |
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A tasty, healthy soup you will enjoy and it will help against the onslaught of the zucchini harvest. But they are so good and versatile that we welcome zucchini into our homes in soups, salads, casseroles and so on and so on. Read more .... Ingredients:
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces |
1/3 cup finely chopped shallot or onion |
2 tsp. olive or canola oil |
2 14-ounce cans reduced-sodium chicken broth |
1 5.5-oz. can apricot nectar |
1 lb. butternut squash, peeled, halved, seeded, and cut into 1-inch cubes |
3/4 cup quinoa, rinsed and drained |
1 tsp. 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.
2. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.
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