Squash Quinoa Soup

Servings: 6

Prep Time: 15 mins

Total Time: 32 mins

Ingredients:
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or green onion (only the white part if using green onions)
2 tsp. olive or canola oil
2 14-ounce cans reduced-sodium chicken broth
1 5.5-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 tsp. 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 until squash and quinoa are tender.  Season to taste with salt and ground black pepper.  Makes 6 (1-1/3 cup) servings.


Recipe from Better Homes and Gardens