|I found this recipe on pinterest and made some adjustments|
1 1/2 lb. squash (I used delicata* although the recipe called for butternut), peeled, seeded and chopped into 1/2-in. pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp. olive oil
1 medium yellow or sweet onion, finely chopped
4 cloves garlic, minced
1 1/2 tsp dried oregano (if you have fresh use 1 Tbsp and add in step 5
1 can (14 oz) diced tomatoes
2/3 cup uncooked quinoa
1/2-3/4 cup pitted and quartered kalamata olives (optional, but they do add a delicious saltiness)
freshly ground black pepper and salt
garem masala (about 1/2 tsp or to taste)
1/4 cup minced fresh parsley
1. Steam squash until barely tender, about 10 minutes. Remove half and set aside. Steam remaining squash until very tender, an additional 4-6 minutes. Mash with fork and set aside.
2. In large saucepan over med-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover and cook until chicken is cooked through, about 15 minutes. Transfer to a plate and allow to cool. Pour broth into a bowl.
3. Return saucepan to stove and heat olive oil over medium. Add onion and cook, stirring occasionally until it is starting to turn brown, about 8 minutes. Add minced garlic and oregano. Cook, stirring, for an additional minute.
4. Add tomatoes and all squash and stir. Add reserved broth and quinoa. Bring to a simmer and cook until the quinoa turns translucent, about 15 minutes.
5. Shred chicken and add to stew along with olives. Season with salt and pepper to taste. Stir in garem masala. Heat about 5 minutes. Stir in parsley and serve.
makes 6 servings
*I always thought that I loved butternut, but when my husband brought home delicata I discovered that I really love delicata. It has a richer flavor and creamier texture. You also don't need to peel it (except for this soup).