First of all, Happy Valentine’s Day. As I am single and basically an old woman in a 20-year-old’s body, I will be cooking and watching TV tonight instead of going out on a hot date. If you find yourself without any plans on SAD, (Single’s Awareness Day) maybe try out this recipe? I definitely classify it as comfort food.

So I made this soup last weekend and, unfortunately, am just now getting around to posting it. Let me just say this soup/stew is amazing. I only had one problem: my squash wasn’t tender enough, but that’s my fault. I didn’t cut the squash chunks small enough or cook them long enough. Live and learn I guess. Also, the recipe calls for 3/4 cup pitted and quartered kalamata olives, but I chose to omit those.

I had some friends over when I cooked this, and they all kept saying my apartment smelled like an Italian restaurant. The flavor, texture and consistency is perfect. It definitely hits the spot on a cold winter night.

Recipe for Hearty Chicken Stew with Butternut Squash & Quinoa from Cookin’ Canuck

Ingredients

1 1/2 lb butternut squash, peeled, seeded & chopped into 1/2-in pieces (I didn’t use an entire squash if that helps…)

3 1/2 cups of chicken broth (I ended up using the entire carton since it wasn’t soupy enough for me)

1 1/2 lb boneless, skinless chicken thighs (I used a breast)

1 tbsp olive oil

1 medium yellow onion, finely chopped

1/2 tsp kosher salt

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 can (14 oz) diced tomatoes

2/3 cup uncooked quinoa 

Ground black pepper to taste

1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. 
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.