Butternut Squash, Chicken, and Quinoa Soup

Butternut Squash, Chicken, and Quinoa Soup This tasty, healthy, and filling soup is the perfect comfort food. Serve with crusty rolls or bread.

• Step 1

  Preheat oven to 400 degrees F (200 degrees C).

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• Step 2

  Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.

• Step 3

  Place butternut squash pieces cut-side down in a 9×13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.

• Step 4

  Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

• Step 5

  Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.

• Step 6

  Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.

• Step 7

  Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.

Per Serving: 224 calories; protein 21.8g; carbohydrates 24.8g; fat 4.5g; cholesterol 50.6mg; sodium 703.4mg. Use chicken thighs instead of chicken breasts if desired.