Hearty Chicken Stew with Butternut Squash & Quinoa
Recipe type: Soup
Serves: 6
Delicious and healthy stew for those cozy at-home nights.
  • 1 butternut squash, roasted and cut into cubes
  • 3½ cups chicken broth
  • 2 cups chopped cooked chicken
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • ½ tsp kosher salt
  • 4 cloves garlic, minced
  • 1½ tsp dried oregano
  • 2 cups tomato sauce
  • ⅔ cup uncooked quinoa
  • Freshly ground black pepper, to taste
  • ¼ cup minced fresh flat-leaf parsley
  1. Cut butternut squash in half, cover with foil, and roast in oven for 40-45 minutes at 400F. (This can be done a day or two in advance, or in the morning to speed up prep! You can throw your chicken in at the same time for the cooked chicken you will need, just check the chicken at about the 30 minute mark as it may cook more quickly.) When squash is fork tender, remove from oven, scoop out seeds and discard them. Scoop flesh out of peel and chop roughly.
  2. In large saucepan or Dutch oven, heat oil on med-high heat. Add onion and cook, stirring occasionally, until the onion is starting to brown, 8-10 minutes.
  3. Meanwhile, in another saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add minced garlic and oregano to the onion and cook, stirring, for 1 additional minute.
  5. Add tomato sauce, and chopped roasted butternut squash. Stir to combine.
  6. Add the hot chicken broth, and remove from heat, temporarily.
  7. With immersion blender, or regular blender, puree mixture until smooth.
  8. Return to stove, and bring to a simmer. Add quinoa, cover, and cook until the quinoa turns translucent, about 15 minutes.
  9. Add cooked chicken and simmer, uncovered, to heat through (about 5 minutes).
  10. Stir in parsley. Add salt and pepper to taste.
  11. Serve and enjoy!
Recipe by Hidden Ponies at https://hiddenponies.com/2012/03/hearty-chicken-stew-with-butternut-squash-quinoa/