Squash-Quinoa Soup

Name: Squash-Quinoa Soup
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 6 1.3-cup servings, 6 serving(s)
Ingredients: 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces; 1/3 cup shallots or 1/3 cup onion, finely chopped; 2 teaspoons olive oil (or canola oil); 2 (14 ounce) cans reduced-sodium chicken broth; 1 (5 1/2 ounce) can apricot nectar; 1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes; 3/4 cup quinoa, rinsed and drained; 1 teaspoon ground cumin; 2 small zucchini, halved lengthwise and cut into 1-inch pieces

Submitted by Sayster

"from Better Homes & Gardens"

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photo by yogiclarebear

Ready In:: 32mins
Ingredients:: 9
Yields:: 6 1.3-cup servings
Serves:: 6

ingredients

12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
¹⁄₃ cup shallots or 1/3 cup onion, finely chopped
2 teaspoons olive oil (or canola oil)
2 (14 ounce) cans reduced-sodium chicken broth
1 (5 1/2 ounce) can apricot nectar
1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
³⁄₄ cup quinoa, rinsed and drained
1 teaspoon ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces

directions

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.
Cover and cook 10 minutes more or until squash and quinoa are tender.
Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.

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Reviews

I haven't been a fan of quinoa in the past, but it is so healthy I wanted to try it again. I'm so glad I found this delicous and healthy recipe! I used 1lbs of chicken for extra protein, and 5 cups of chicken broth. I couldn't find apricot nectar that wasn't full of high-fructose corn syrup, so I used 2 packages of apricot puree (baby food.) Worked great and thickened it up a bit. Next time I will add MORE cumin, a little something to sweeten, and maybe some ginger as well. Thanks for posting!

yogiclarebear

RECIPE SUBMITTED BY

Sayster

I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there. Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me! Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.

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