Crockpot Butternut Squash & Quinoa Soup
adapted from Cookin' Canuck
2 1/2 lbs chicken breast, quartered
3 cups chicken broth
2 lbs cooked butternut squash, mashed
1/2 medium yellow onion, finely chopped
1/2 tsp kosher salt
3 cloves garlic, minced
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
1/4 cup minced fresh cilantro
Cook chicken in chicken broth in a crockpot on high for 3 hours. Remove chicken pieces and shred. Add everything else to the crockpot, except cilantro. Add shredded chicken back to crockpot and cook on low for 1-2 hours. Serve and garnish with cilantro and a scoop of sour cream.
