Chicken & Butternut Squash Soup with Quinoa

Ingredients:

•  1 Tbsp. olive oil

•  1 medium yellow onion, chopped

•  1 1/2 teaspoon dried oregano

•  4 cloves garlic, finely minced

•  4 cups vegetable or chicken broth

•  1 1/2 lbs. boneless skinless chicken breasts or thighs

•  1 (14 ounce) can diced tomatoes

•  3 cups cubed butternut squash (about 1 medium squash, peeled and seeded)

•  2/3 cup uncooked quinoa (rinsed)

•  1/2 teaspoon salt

•  1/2 teaspoon black pepper

•  1-2 cups chopped fresh spinach or green vegetable of choice (zucchini, broccoli, kale etc.)

Directions:

1. In a large pot, heat olive oil and add onions, oregano and garlic. Cook 5-7 minutes. Add the broth and bring to a boil.

2. Add the chicken and boil until the chicken is fully cooked, 7-9 minutes. Transfer chicken to a plate.

3. Into the pot, add the tomatoes, butternut squash and quinoa. Simmer for 15 minutes until the squash is    tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot.

4. Add salt and pepper to taste.

5. Stir in spinach or green vegetable of choice. Cook for a couple minutes, until spinach is wilted or other green vegetable is soft. 

6. Serve warm.