Butternut Squash Chicken Quinoa Soup

Follow our step-by-step guide on how to make Butternut Squash Chicken Quinoa Soup.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Generously season the chicken breasts with salt and black pepper, then wrap them snugly in aluminum foil and set them on a baking sheet.

3. Step 3

   In a 9x13-inch baking dish, arrange the butternut squash pieces with the cut side facing down.

4. Step 4

   Pour in about half an inch of water and cover the dish with aluminum foil to trap the steam.

5. Step 5

   Place both the chicken and squash in the preheated oven, allowing them to bake for approximately 30 minutes, or until the squash is tender and the chicken reaches an internal temperature of 165°F (74°C).

6. Step 6

   While the chicken and squash are baking, heat olive oil in a skillet over medium heat.

7. Step 7

   Add minced onion and crushed garlic, sautéing until they soften and become fragrant, which should take around 5 minutes.

8. Step 8

   Once the squash is perfectly cooked, scoop out the flesh into a large pot.

9. Step 9

   Pour in chicken broth and mash the mixture until it’s smooth, using either an immersion blender or a potato masher.

10. Step 10

    Cube the cooked chicken and stir it into the pot, along with the sautéed onion and garlic, canned tomatoes, quinoa, oregano, and half a teaspoon of salt.

11. Step 11

    Bring the soup to a gentle boil, then lower the heat and let it simmer for about an hour, allowing the quinoa to become tender and the flavors to meld beautifully.

12. Step 12

    Enjoy the comforting aroma as your kitchen fills with the essence of this hearty dish.