Squash-quinoa Soup

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• 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 canola oil)
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 (5 1/2 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 teaspoon ground cumin
• 2 small zucchini, halved lengthwise and cut into 1-inch pieces

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, squash, quinoa, and cumin. bring to boiling; reduce heat.
• 3 simmer, covered, 5 minutes. add zucchini.
• 4 cover and cook 10 minutes more or until squash and quinoa are tender.
• 5 season to taste with salt and ground black pepper. makes 6 (1-1/3 cup) servings.