Chicken and Butternut Squash Quinoa Stew

This "stew" incorporates just about everything I love!  Quinoa, butternut squash, tomatoes, and spinach.  You could easily make this a vegan meal by omitting the chicken and using vegetable broth instead of chicken.  This is a soup that will fill any hollow leg.  Hearty, great cold weather soup!

CHICKEN AND BUTTERNUT SQUASH QUINOA STEW (6 bowl servings/12 cup servings)

1 Tbsp EVOO
1 medium sweet onion, finely chopped
1 1/2 tsp dried oregano
4 cloves garlic, finely minced
4 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 can (14 oz) petite or regular diced tomatoes
3 cups chopped butternut squash (about 1 medium squash) peeled and seeded
2/3 cup uncooked quinoa
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1-2 cups chopped fresh spinach

In a large 4 quart pot heat the olive oil until hot.  Add the chopped onions, oregano, and garlic.  Saute for 5-7 minutes, stirring often, until the onion is softened.  Add the broth and bring to a boil.  Add the chicken and boil until the chicken is cooked, 7-9 minutes.  Remove the chicken to a plate.

Add the tomatoes, butternut squash, and quinoa.  Simmer for 15 minutes until the squash is tender and quinoa is cooked.  If desired, scoop out some of the squash, mash it and return it tot he pot.  Shred the cooked chicken and return to the pot.  Add the S&P, adding more salt to taste, if needed.

Stir in the spinach.  Cook 1-2 minutes until the spinach is wilted.  Serve warm.