Crockpot Butternut Squash, Chicken, and Quinoa Soup
Servings Prep Time
7 20minutes
Cook Time
3hours
Servings Prep Time
7 20minutes
Cook Time
3hours
Ingredients
Instructions
  1. Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep).
  2. Rinse and drain the kidney beans and corn.
  3. Lightly grease your slow cooker with nonstick spray (I use a 6-quart crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn, undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili seasoning packet if you enjoy those flavors better).
  4. Pour in the chicken broth and give everything a good stir.
  5. Cover and cook on high for 3-4 hours or until the quinoa is cooked through and the squash is very tender.
  6. At this point you can remove some of the squash and mash it with a potato masher and then put it back in the soup. This is totally optional, but makes it a bit heartier.
  7. Add some salt and pepper to taste and any other seasonings desired. Garnish with fresh parsley if desired.
  8. If desired, stir in some sour cream (we use and love reduced fat or fat free) and some freshly grated cheddar cheese.