Squash And Quinoa Soup

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 6
• 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
• 1/3 cup shallots or 1/3 cup onion, finely chopped
• 2 teaspoons olive oil or 2 teaspoons canola oil
• 2 (14 ounce) cans fat free chicken broth (3 1/2 cups)
• 1 cup water
• 3/4 cup apricot nectar (if you can't find apricot, try mango)
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cumin
• 3/4 cup quinoa, rinsed and drained
• 1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
• 1/2 cup red pepper, diced into 3/8 inch pieces
• 2 small zucchini, halved lengthwise and cut into 1-inch pieces
• 1 dash cayenne

Recipe

• 1 in saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
• 2 add broth, apricot nectar, water, quinoa, ground ginger and cumin. bring to a boil. reduce heat to a simmer, cover and cook for 3 minutes.
• 3 add butternut squash, recover and simmer an additional 7 minutes.
• 4 add zucchini and red pepper. cover and cook 10 minutes more or until squash and quinoa are tender.
• 5 season to taste with salt, ground black pepper and cayenne to taste.
• 6 each serving is about 1 1/2 cups of soup.