Easy One Pot Butternut Squash Chicken Soup
Looking for a nourishing and delicious soup recipe for meal prep? This quick butternut squash chicken soup uses pre-cooked chicken as a shortcut, and is a balanced fall recipe for lunches and dinners, and freezes beautifully.
Ingredients
- 1 Tbsp Olive oil or avocado oil
- 2 shallots, diced
- 5 large carrots, diced
- 1 lb about 4 cups Butternut squash, cut into 1” cubes*
- 1 cup uncooked quinoa
- 3 cups chicken broth
- 3 cups water, divided
- 2 tsp minced garlic
- ½ tsp paprika
- ½ tsp salt
- 1/8 tsp pepper
- 1/2 tsp thyme
- 3 cups spinach
- 4 cups cooked chicken, diced
Instructions
- In large pot, heat oil over medium high heat.
- Add in shallots and chopped carrots, and cook until shallots start to become translucent and carrots soften. Season with salt and pepper.
- Add in butternut squash, uncooked quinoa, broth, 2 cups of water, garlic and spices. Bring to a boil and add the lid. After quinoa is completely cooked (10-12 minutes), remove pot from heat. You don’t necessarily have to let the quinoa absorb all the liquid since we will be using it – if it does you can add more later.
- Add in spinach and cooked chicken, and 1-2 more cups of liquid, as needed, depending on how you like your soup (I like to do 1 cup broth and 1 cup water). Bring heat to a simmer and cook for 2-3 minutes, until spinach wilts and chicken is heated through.
- Adjust seasonings as necessary.
Notes
I recommend buying pre-chopped butternut squash to save time but you can also chop your own.
STORAGE: Store your butternut squash chicken soup in a tight tupperware in the fridge for up to 4 days. You can also freeze if for up to 3-4 months - I love to freeze it in souper cubes, so it's easy to heat up individual servings as needed.
Equipment
Nutrition
Serving: 1Calories: 484kcalCarbohydrates: 35gProtein: 36gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 105mgSodium: 976mgFiber: 7gSugar: 5g
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