Squash-Quinoa Soup
This colorful soup recipe is flavored with butternut squash, apricot nectar, chicken, and zucchini. The amazing taste masks the healthy ingredients.
Ingredients
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12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
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1/3 cup finely chopped shallot or onion
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2 tsp. olive or canola oil
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2 14-ounce cans reduced-sodium chicken broth
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1 5.5-oz. can apricot nectar
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1 lb. butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
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3/4 cup quinoa, rinsed and drained
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1 tsp. ground cumin
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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. 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.
Nutrition information
Calories 226, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 33 mg, Sodium 454 mg, Carbohydrate 31 g, Total Sugar 7 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 7%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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