This Chicken with Butternut Squash and Quinoa Soup is a healthy, hearty and super yummy dish. I love to make it in fall when it gets cooler and we need something warm and comforting for our tummy. Every time I make this, the whole house smells heavenly. Moreover, everything is cooked in one pot. Less clean up. Yay! What not to love about it? 🙂
If you like butternut squash, here are other recipes that I hope you give them a try as well.
Roasted Butternut Squash Risotto
My, no longer, secret ingredient is I’m adding Golden Mountain Seasoning Sauce
Let’s cook some food!
Pad the chicken dry with a paper towel. Season with salt and pepper.
Heat the olive oil in the pot, medium heat. Place the chicken in the pot, skin side down first, until nicely browned, about 3 to 5 minutes on each side.
While waiting for the chicken to brown. Rinse 1/2 cup of quinoa
Once both sides of the chicken are browned, remove the chicken to a plate.
Add chopped onion, cook until translucent.
Add minced garlic, cook until fragrance (about 30 seconds).
Add rinsed quinoa
Add butternut squash (peeled, seeded & cut into 1-inch pieces). I bought mine already cut so I didn’t have to do all of that. 🙂 Shortcut is golden!
Season with a pinch of salt and pepper. Cook for 1-2 minutes.
Add 2 cups of low sodium chicken broth or stock.
Add 1 cup of whole canned tomatoes. Stir.
I’m using my friend, Kevin, canned tomatoes, so I know they are gonna be so good in my soup. 🙂 Thanks Kevin!
Add the chicken back into the pot. Don’t forget to get all the juices on the plate into the pot. That’s yummy stuff!
Bring it to a boil.
Cover and simmer over the low heat for about 20-25 minutes. FYI: I’m obsessed with my pot. 🙂
Take the chicken out and use two folks to shred the meat. Discard the bones and skin. Add the shredded chicken back into the pot.
Followed by chopped Kalamata olives. Cover and let it simmer for another 5 minutes.
Season with a few big dashes of Golden Mountain Seasoning Sauce
Turn off the heat. Chicken with Butternut Squash and Quinoa Soup is ready to be served! Garnish with some fresh parsley (optional) and enjoy!
I really hope you give it a try. The recipe card is below.
- 2 chicken thighs
- 1 lb. of butternut squash, cut into cubes
- 1 cup of chopped onion
- 2 cloves minced garlic
- ½ cup of quinoa
- 2 cups low sodium chicken broth or stock
- 1 cup whole canned tomatoes (8 oz.)
- 2 tablespoons of roughly chopped Kalamata olives
- salt and pepper
- 1 tablespoon of olive oil
- Golden Mountain Seasoning Sauce (or light soy sauce)
- chopped parsley (optional)
- Pad the chicken dry with a paper towel. Season with salt and pepper.
- Heat the olive oil in the pot, medium heat. Place the chicken in the pot, skin side down first, until nicely browned, about 3 to 5 minutes on each side.
- While waiting for the chicken to brown. Rinse quinoa through tap water for 1-2 minutes, using a strainer. Set aside.
- Once both sides of the chicken are browned, remove them to a plate.
- Add chopped onion, cook until translucent. Add minced garlic, cook until fragrance (about 30 seconds).
- Add rinsed quinoa into the pot. Stir for a minute.
- Add butternut squash. Season with a pinch of salt and pepper. Cook for 1-2 minutes.
- Add chicken broth and the tomatoes. Stir.
- Add the chicken back into the pot. Don't forget to get all the juices on the plate into the pot.
- Bring it to a boil. Cover and simmer over the low heat for about 20-25 minutes.
- Take the chicken out and use two folks to shred the meat. Discard the bones and skin. Add the shredded chicken back into the pot. Followed by chopped Kalamata olives. Cover and let it simmer for another 5 minutes.
- Season with a few big dashes of Golden Mountain Seasoning Sauce. Turn off the heat. Garnish with some fresh parsley (optional) and enjoy!
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