Crockpot Squash & Quinoa Soup
Gluten Free: undefined
MAKES: serving
Ingredients
1 cup uncooked quinoa
4 cups butternut or acorn squash
2 Tbsp butter
2-1/4 lbs chicken breast
2 cups corn
1 14.5-oz can diced tomatoes
2 tsp garlic, minced
1 cup onion, chopped
2 cups spinach
1 cup red bell pepper, chopped
Sea salt and pepper to taste
1 tsp garlic powder
2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp cayenne pepper
5 cups chicken broth
Directions
Rinse quinoa. Peel, de-seed, and chop squash into bite-sized pieces.
Put butter into the crockpot. Add chicken, quinoa, squash, diced tomatoes (including juices), and the rest of the vegetables.
Add garlic and seasonings. Pour in chicken broth. Mix well.
Cover and cook on high heat for 3 to 4 hours or until quinoa is cooked and squash is tender.
Shred chicken in the crockpot using forks.
Divide into 6 equal servings.