This week was hectic but oh so much fun! My friends and I are all about to graduate from WVU next month (cue tears), so we decided to rent a cabin at Deep Creek Lake in Maryland and have a weekend in the woods! I really cannot call it a “cabin” though- it was more of a mansion.. 3 stories, a pool table, hot tub, plasma flat screen.. we really roughed it! 😉
It ended up being a great getaway and the weather was so nice! You really can’t beat the scenery, it’s beautiful at this time of year.
Ignore my roommate Sara’s awful hat… 😉
My only complaint is that we couldn’t stay longer!
Now let’s get on to the best creation using fall flavors I made before our trip! I don’t know what to call this soup, but it’s basically fall in a bowl, so let’s just go with that.
*3 skinless chicken breasts *1 can diced tomatoes with chilies *1 ½ cup quinoa *1 medium butternut squash *1 cup chopped onions *1 container of low-sodium chicken broth *1 cup water*
In a big pot, simmer the chicken breasts in the chicken broth until fully cooked. This should take about 20-30 minutes.
While the chicken is cooking, cube the squash, and divide in half!
Steam the first half so that it is still a little tough, but your fork can still go through it. (About 3-4 minutes in the microwave). Steam the second half until it is very tender, and mash this half with a fork.
Slice up your onion!
Once your chicken is fully cooked, put the broth in a separate bowl and plate your chicken so it can cool.
Brown the onion, add the can of tomatoes, both bowls of butternut squash, water, and place the broth back into the pot! Add the quinoa and boil until it is cooked- about 10-15 minutes.
Shred the chicken and add to the pot and season with some oregano! Enjoy your Hearty Fall Soup!
This soup is so good and filled of protein and healthy fats!
Only 100 calories per cup! 🙂