Butternut Squash & Chicken Quinoa Soup

 

 

 

Ingredients:
-2 pounds Butternut Squash, peeled & chopped in 1” cubes
-¼ cup olive oil, divided
-2 medium onions, finely chopped
-5 carrots, finely sliced
-5 celery stalks, finely sliced
-8 cloves of garlic, minced
-4 sprigs fresh rosemary, leaves only, finely chopped
-2 lbs grilled chicken breast, chopped in 1” cubes
-2 cans of chick peas, rinsed
-2 32 oz. containers of chicken broth
-1 cup quinoa (not cooked)
-1 large bunch of kale, cut out stems and chop leaves

 

 

Directions:

1. Preheat oven to 400 degrees. In a bowl combine 2T of olive oil
and chopped squash. Pour in a single layer on a greased
cookie sheet and lightly salt. Roast 20-25 minutes, until tender
and browned.

2. In a large soup pot, combine remaining 2 T of olive oil, celery,
onion, carrots, garlic, and salt. Saute’ until the vegetables begin
to soften. Stir in Rosemary. Saute’ for 2-4 more minutes.
3. Add chicken broth and quinoa to the soup pot. Simmer for 15 minutes until
quinoa is cooked.
4. Add roasted squash, chick peas, chicken, and kale to the soup pot.
{If soup is too thick add more water. For individual use, store in 1 ½
cup servings in Mason Jars or store in larger family size portions in
the fridge or freezer. Based on US FDA Standards soup can be
frozen for 2-3 months. Enjoy now or later!}