For a richer flavor, try roasting the butternut squash instead of baking it. Toss the squash with olive oil, salt, and pepper before roasting at 400°F (200°C) for about 45 minutes, or until tender and slightly caramelized. If you don't have an immersion blender, you can carefully transfer the cooked squash and broth to a regular blender in batches and blend until smooth. Return to the pot. Feel free to add other vegetables to the soup, such as chopped carrots, celery, or spinach. Garnish with a dollop of Greek yogurt or a sprinkle of fresh parsley before serving.
Butternut Squash, Chicken, and Quinoa Soup
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PREP TIME15 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS9
Embrace the warmth of autumn with this vibrant and nourishing soup. Tender butternut squash, succulent chicken, and hearty quinoa come together in a symphony of flavors, creating a comforting and wholesome meal perfect for chilly evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol51 mg
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Fiber4 g
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Protein22 g
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Saturated Fat1 g
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Sodium703 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepSeason chicken breasts generously with salt and pepper. Wrap each breast in aluminum foil and place on a baking sheet.
03
StepArrange butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch of water to the dish and cover tightly with aluminum foil.
04
StepBake chicken and squash in the preheated oven until the squash is tender and the chicken is cooked through. The chicken should reach an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
05
StepWhile the chicken and squash are baking, heat olive oil in a large skillet over medium heat. Add minced onion and crushed garlic, sauté until softened and fragrant, about 5 minutes.
06
StepOnce the squash is cool enough to handle, scoop out the flesh and transfer it to a large pot. Pour in the chicken broth and, using an immersion blender or potato masher, blend until smooth.
07
StepDice the cooked chicken and add it to the pot. Stir in the sautéed onion and garlic, diced tomatoes (with their juices), rinsed quinoa, dried oregano, and the remaining 1/2 teaspoon of salt. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let it simmer until the quinoa is tender and the flavors have melded, about 1 hour.
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Curtis Becker
Jul 2, 2025This soup is amazing! The roasted butternut squash gives it such a rich and sweet flavor.
Fae Medhurst
Jun 29, 2025The instructions were so easy to follow, even for a beginner cook like me.
Buford Berge
Jun 22, 2025I added a little bit of ginger to the soup and it was delicious.
Maximillian Collier
Jun 21, 2025My family loved this soup. It's definitely going into our regular rotation.
Terrance Jerde
Jun 21, 2025I made this soup in my slow cooker and it turned out great!