This comforting soup blends the earthy sweetness of roasted butternut squash with the nutty richness of quinoa and a savory peanut-chicken broth. It is a vibrant, warming dish perfect for chilly evenings or meal prep. The combination of tender grains, sweet squash, and aromatic herbs creates a satisfying texture that feels both luxurious and homey. Packed with plant-based protein from quinoa and peanuts, alongside the savory depth of chicken stock, it offers a balanced nutritional profile. Ideal for those seeking a wholesome, hearty meal that is simple to assemble yet deeply flavorful, this soup brings a modern twist to traditional comfort food.
Roasted Chicken Soup
Description
This comforting soup blends the earthy sweetness of roasted butternut squash with the nutty richness of quinoa and a savory peanut-chicken broth. It is a vibrant, warming dish perfect for chilly evenings or meal prep. The combination of tender grains, sweet squash, and aromatic herbs creates a satisfying texture that feels both luxurious and homey. Packed with plant-based protein from quinoa and peanuts, alongside the savory depth of chicken stock, it offers a balanced nutritional profile. Ideal for those seeking a wholesome, hearty meal that is simple to assemble yet deeply flavorful, this soup brings a modern twist to traditional comfort food.Ingredients
Directions
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Rinse the quinoa thoroughly under cold water.
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In a medium saucepan, bring the chicken broth to a boil.
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Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until tender.
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Remove from heat and let stand for 5 minutes, then fluff with a fork.
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Meanwhile, in a large pot, heat olive oil and butter over medium heat.
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Add the chopped yellow onion and cook, stirring frequently, for 20 minutes until soft and caramelized.
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Stir in the yellow corn and chopped roasted red pepper; cook for 2 minutes.
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In a food processor or blender, puree the roasted peanuts, water, and salt until smooth.
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Add the peanut puree and mashed butternut squash to the onion mixture.
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Stir in the cooked quinoa and bring the soup to a gentle boil.
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Reduce heat and simmer for 15 minutes to allow flavors to meld.
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Remove from heat and stir in the chopped cilantro and parsley.
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Serve warm, garnished with extra peanuts if desired.
Nutrition Facts
- Amount Per Serving
- Calories 3325.9kcal
- % Daily Value *
- Total Fat 79.3g122%
- Saturated Fat 22.0g111%
- Cholesterol 312.6mg105%
- Sodium 6951.9mg290%
- Total Carbohydrate 472.4g158%
- Dietary Fiber 29.9g120%
- Sugars 15.9g
- Protein 143.6g288%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to taste.
Ensure butternut squash is roasted until tender before mashing to ensure a smooth soup consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
To make this dish vegetarian, substitute chicken broth with vegetable broth.
