Hearty Slow Cooker Chicken Soup With Butternut Squash & Quinoa

This hearty soup is perfect for cool fall days. The sweetness of the butternut squash pairs perfectly with curry to create a warm fall flavor, and this soup has a nice little kick of heat from the cayenne and red pepper flakes.

Quinoa is a naturally gluten-free ancient grain that adds fiber and protein to this satisfying soup. There isn’t much in this soup recipe which makes it low carb, and you can leave out the butter for a healthier low-fat version.

Cut up your squash the night before to make this even simpler for you in the morning.

If you don’t like quinoa, you might try some wild rice. And the chicken could be replaced with turkey if that’s what you have on hand.

 

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 tbsp butter (optional)
• 4 skinless, boneless chicken breasts
• 1 butternut squash, peeled and cubed (about 6 cups)
• 14 ounces (1¾ cups) diced tomatoes, fresh or canned
• 7 cups broth (chicken or vegetable)
• 2 teaspoons oregano
• 2 teaspoons dried parsley
• 2 teaspoons curry powder
• ½ teaspoon red chili flakes
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 cup quinoa

Place chicken breast in the bottom of the slow cooker. Add all other ingredients on top of the chicken and cook on high for 3-4 hours or 7-8 hours on low.

When finished cooking, take out chicken breasts and shred. Return shredded chicken to the soup and give it a good stir.

 If you like butternut squash as much as I do, then you need to go check out these 47 Winter Squash Recipes.