• 1 Medium Butternut Squash, or about 3 Cups of Peeled and Diced Squash
• Olive Oil
• Salt and Pepper
• 1 Large Yellow Onion, Diced
• 3-4 Cloves of Garlic, Minced
• 1/2 Tsp Cumin
• 1 Tsp Dried Oregano
• 1/4 Tsp Nutmeg
• 3 Quarts Chicken Stock
• 1 14 oz Diced Tomatoes in Juice
• 2/3 Cups Quinoa, Rinsed
• 1 Rotisserie Chicken, Cooked, De-Boned and Shredded
• 1/2 Tsp Orange Zest
• 1 Cup Fresh Baby Spinach
• 1 tsp Paprika

Method-

Peel and remove the seeds from the squash. Dice into 1/2 inch chunks. Toss with a little olive oil and season with salt and pepper to taste. Spread out on a flat pan and roast for 10 minutes at 400 degrees. Remove half of the squash and return the other half back to the oven and bake that half for another 30 minutes. Remove the second half of the squash and puree.

In a large heavy bottomed pot, heat a little olive oil and sautee the onions over medium high heat for about 8 minutes. Add in the garlic and spices and cook for one minute. Add in broth, tomatoes, quinoa, both cubed and pureed squash, and shredded chicken. Bring to a simmer and reduce heat to low. Simmer for about 20 minutes, check seasonings to see if you’d like to add more. Add in orange zest, spinach and paprika.  Serve and enjoy!