Ingredients for Squash And Quinoa Soup
- Boneless Skinless Chicken Breast Halves
- Shallots
- Olive Oil
- Fat Free Chicken Broth
- 1 cup water
- 1/2 cup apricot nectar
- 1 teaspoon ground ginger
- Ground Cumin
- 1 cup quinoa
- 2 cups cubed butternut squash
- 1/2 cup chopped red bell pepper
- 1 cup chopped zucchini
- Cayenne pepper to taste (optional)
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How to Make Squash And Quinoa Soup
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 cup chopped chicken breast and 1/2 cup chopped shallots. Cook for 2-3 minutes, or until the shallots are tender, stirring occasionally.
- Add 4 cups chicken broth, 1/2 cup apricot nectar, 1 cup water, 1 cup quinoa, 1 teaspoon ground ginger, and 1/2 teaspoon ground cumin to the saucepan.
- Bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook for 3 minutes.
- Add 2 cups cubed butternut squash, cover, and simmer for an additional 7 minutes.
- Add 1 cup chopped zucchini and 1/2 cup chopped red bell pepper.
- Cover and cook for 10 more minutes, or until the squash and quinoa are tender.
- Season to taste with salt, freshly ground black pepper, and a pinch of cayenne pepper (optional).
- Serve immediately. Each serving is approximately 1 1/2 cups.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
29g
Fat
2g
Carbs
10g
