How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Squash-Quinoa Soup?

You need 9 ingredients. The key ingredients include: 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces, ⅓ cup shallots or ⅓ cup onion, finely chopped, 2 teaspoons olive oil (or canola oil), 2 (14 ounce) cans reduced-sodium chicken broth, and more.

Is Squash-Quinoa Soup suitable as soups & stews?

Yes, Squash-Quinoa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Squash-Quinoa Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash-Quinoa Soup Recipe

Name: Squash-Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces; ⅓ cup shallots or ⅓ cup onion, finely chopped; 2 teaspoons olive oil (or canola oil); 2 (14 ounce) cans reduced-sodium chicken broth; 1 (5 1/2 ounce) can apricot nectar; 1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes; ¾ cup quinoa, rinsed and drained; 1 teaspoon ground cumin; 2 small zucchini, halved lengthwise and cut into 1-inch pieces

Warm up with this hearty Squash-Quinoa Soup recipe. Made with chicken, shallots, olive oil and chicken broth. Easy step-by-step instructions included.

This Squash-Quinoa Soup relies on simple, everyday ingredients such as olive oil (or canola oil), quinoa, rinsed and drained and ground cumin. It comes together quickly and makes 4 servings, at about 1076 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
⅓ cup shallots or ⅓ cup onion, finely chopped
2 teaspoons olive oil (or canola oil)
2 (14 ounce) cans reduced-sodium chicken broth
1 (5 1/2 ounce) can apricot nectar
1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
¾ cup quinoa, rinsed and drained
1 teaspoon ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces

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Quick Info

Servings
4 servings
Calories
1076 kcal
Category
Soups & Stews

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