Squash-Quinoa Soup

• 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
• 13 cup shallots or 13 cup onion, finely chopped
• 2 teaspoons olive oil (or canola oil)
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 (5 1/2 ounce) can apricot nectar
• 1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
• 34 cup quinoa, rinsed and drained
• 1 teaspoon ground cumin
• 2 small zucchini, halved lengthwise and cut into 1-inch pieces

1. In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
2. Add broth, apricot nectar, squash, quinoa, and cumin.
3. Bring to boiling; reduce heat.
4. Simmer, covered, 5 minutes.
5. Add zucchini.
6. Cover and cook 10 minutes more or until squash and quinoa are tender.
7. Season to taste with salt and ground black pepper.
8. Makes 6 (1-1/3 cup) servings.

chicken, shallots, olive oil, chicken broth, apricot nectar, butternut squash, quinoa, ground cumin, zucchini

Taken from www.food.com/recipe/squash-quinoa-soup-280246 (may not work)