Total Time
33mins
Prep 10 mins
Cook 23 mins

What could be nicer than a soulful bowl of soup filled with beautiful vegetables, healthy grains and lean protein? Finding one that is also quick and easy to prepare. Since following the WW Core program for two years, I continue to look for recipes that are share the healthy principles of the program. Found this recipe in Better Homes & Gardens and adapted it to my palette. For Core WW members, this is Core plus 2 points for the nectar in the whole dish.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

I came across this recipe when trying to find more used for my quinoa. I really enjoyed. It was a chunky, filling soup.

5 5

What's not to like about this soup? I easily made it vegan by omitting the chicken (I think chickpeas would be great in it!). It's actually more of a stew, and has a hint of sweetness from the juice and sweeter vegetables. My mom was especially glad the zucchini didn't have a chance to get mushy. Filled with veggieness, so very, very healthful. That said, I found the flavor was much more interesting with a generous sprinkle of curry powder in my bowl. No problem to eat leftovers of this! Thanks for posting!