Roasted Chicken Soup

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.

Cooking Method: Boiling, Roasting, Slow Cooking, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 3325.9

Dietary: Gluten-free

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

1/2 cup Quinoa, rinsed
4 Cups chicken broth
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1/2 cup Yellow onion, chopped
2 Cups roasted butternut squash, mashed
1 cup Yellow corn
1/2 cup Chopped roasted red pepper
1/4 cup Roasted peanuts, chopped finely
1 cup Water
1/2 teaspoon Salt
2 Tablespoons cilantro, chopped
1/2 cup Flat leaf parsley, chopped

Directions

1
Rinse the quinoa thoroughly under cold water.
2
In a medium saucepan, bring the chicken broth to a boil.
3
Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until tender.
4
Remove from heat and let stand for 5 minutes, then fluff with a fork.
5
Meanwhile, in a large pot, heat olive oil and butter over medium heat.
6
Add the chopped yellow onion and cook, stirring frequently, for 20 minutes until soft and caramelized.
7
Stir in the yellow corn and chopped roasted red pepper; cook for 2 minutes.
8
In a food processor or blender, puree the roasted peanuts, water, and salt until smooth.
9
Add the peanut puree and mashed butternut squash to the onion mixture.
10
Stir in the cooked quinoa and bring the soup to a gentle boil.
11
Reduce heat and simmer for 15 minutes to allow flavors to meld.
12
Remove from heat and stir in the chopped cilantro and parsley.
13
Serve warm, garnished with extra peanuts if desired.

Nutrition Facts

Servings 4 servings

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.

Keywords: roasted chicken soup, quinoa soup, butternut squash soup, peanut soup, comfort food, healthy soup, fall recipes, winter recipes, meal prep, protein rich, vegetarian option, gluten free, homemade broth, hearty soup, quick dinner

Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-soup-15/