Squash-Quinoa Soup

Name: Squash-Quinoa Soup
Ingredients: 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces; 13 cup shallots or 13 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; 34 cup quinoa, rinsed and drained; 1 teaspoon ground cumin; 2 small zucchini, halved lengthwise and cut into 1-inch pieces

9 ingredients

8 steps

Ingredients

12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
13 cup shallots or 13 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
34 cup quinoa, rinsed and drained
1 teaspoon ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces

Directions

1

In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
2

Add broth, apricot nectar, squash, quinoa, and cumin.
3

Bring to boiling; reduce heat.
4

Simmer, covered, 5 minutes.
5

Add zucchini.
6

Cover and cook 10 minutes more or until squash and quinoa are tender.
7

Season to taste with salt and ground black pepper.
8

Makes 6 (1-1/3 cup) servings.