12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or onion
2 tsp. olive or canola oil
2 14-oz. cans reduced-sodium chicken broth
1 5.5 oz can apricot nectar
1 lb. butternut squash, peeled, halved, seeded, and cut in 1-inch cubes
3/4 cup quinoa, rinsed and drained
1 tsp ground cumin
2 small zucchini, halved lengthwise and cut in 1-inch pieces
Instructions
In saucpan 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 zucchiini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.
Originally Submitted
6/28/2011
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