Dessert was made quickly and was refreshing. Alternately, you can add more ingredients like micro marshmallows, coconut, or pieces of mandarin oranges or alter the gelatin’s flavor.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds whole skinless, boneless chicken breasts
- salt and ground black pepper to taste
- 1 ½ pounds butternut squash, quartered and seeded
- 2 teaspoons olive oil
- 1 onion, minced
- 4 cloves garlic, crushed
- 3 ½ cups chicken broth
- 1 (14 ounce) can canned diced tomatoes
- ⅔ cup quinoa
- 1 ½ teaspoons dried oregano
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
- 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.
- 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).
- Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
- Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.
- 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.
- Use chicken thighs instead of chicken breasts if desired.
- Substitute Italian seasoning for the oregano if desired.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 703 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as it is written. The end result is more like porridge. It’s very thick the next day and is lacking a touch of salt. Overall, this isn’t my favorite recipe using butternut squash. The sweet notes and consistency were not appetizing.
I reduced the amount of quinoa, but it was still too thick. The flavor was really lovely, tho.
Excellent! This soup has great flavor. Using leftover shredded chicken made this recipe really simple. I added some shredded zucchini for added color and texture.