My sister-in-law handed me a cup full of a version of this soup while I was on my way out her door to the airport while I was in AZ last week. It was delicious, and I couldn’t wait to recreate it at home.
I made this warming soup in my Instant Pot, but it can easily be made on the stove top or in a crockpot.
Chicken Butternut Squash Quinoa Soup
Ingredients
1 Tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 cups butternut squash, 1/2″ cubes
heaping 1/2 cup quinoa, rinsed
1 can diced tomatoes
1/2 cup tomato sauce
4-5 cups bone broth or chicken broth
1 1/2 teaspoons dried oregano
a few dashes cayenne pepper, optional
2 cups cooked chicken, cubed
2 large handfuls greens, chopped fine
Directions
Set Instant Pot to “Sauté” setting. Once warm, add olive oil and diced onion. Cook until translucent, stirring frequently so it doesn’t burn. Add garlic and sauté one minute. Add squash, quinoa, tomatoes, tomato sauce, broth, oregano, and cayenne pepper. Put lid on. Set to “Soup” setting for 10 minutes.
Chop chicken and greens while you wait.
Put a towel over the vent and quick-release pressure. Add chicken and greens to soup. Salt and pepper to taste.
Stove-top: In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic and cook one minute. Add squash, quinoa, tomatoes, tomato sauce, broth, oregano, and cayenne pepper. Cover and simmer on low until aquash is tender, about 20 minutes. Add chicken and greens. Season with salt and pepper to taste.
Crock-pot: Place onion, garlic, squash, quinoa, tomatoes, tomato sauce, broth, oregano, and cayenne pepper in crock pot. Cook on LOW 4-6 hours, HIGH 2-3. Add chicken and greens 15 minutes before serving to warm through. Season with salt and pepper to taste.
