Squash-Quinoa Soup

from Better Homes & Gardens

• Ready In: 32 mins
• Serves: 6
• Yields: 6 1.3-cup servings

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 1/2ounce) 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

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, 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.