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Ingredients
| chicken breasts: 12 oz |
| shallot onions (chopped): 1 cup |
| canola oil - for salads, woks and light frying: 2 tsp |
| chicken broth: 14 oz |
| canned apricot nectar: 1 cup |
| butternut squash (cubed): 1 cup |
| quinoa: 3/4 cup |
| ground cumin: 1 tsp |
| baby zucchini: 2 whole zucchinis |
Squash-Quinoa Soup
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
17 min -
Servings
6 serving(s)
Tags
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.