15 Minute Meal Kit

Kroger Health Chicken and Butternut Squash Quinoa Soup with Corn and Potatoes

stovetop cooking

Prep & Cook Time: 30-40 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Halved Fingerling Potatoes
  • 1 tsp. Italian Seasoning Blend
  • Info
    1 oz. Grated Parmesan
  • 3 oz. Corn Kernels
  • 4 oz. Fire Roasted Diced Tomatoes in Juice
  • 8 oz. Cubed Butternut Squash
  • 4 oz. Cooked Tri-Color Quinoa
  • 12 oz. Ground Chicken

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    544
  • Carbohydrates
    50g
  • Fat
    17g
  • Protein
    50g
  • Sodium
    416mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Pot
  • 1 Blender/Food Processor/Immersion Blender

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Vegetables

    Heat 2 tsp. olive oil in a medium pot over medium-high heat. Add potatoes, butternut squash, corn and a pinch of pepper to hot pot. Stir occasionally until lightly browned, 5-6 minutes. Add 2 cups water and tomatoes. Bring to a boil. Once boiling, cook until potatoes and squash are tender, 8-10 minutes. Remove from burner.

  2. 2

    Blend the Vegetables

    Transfer vegetables to a blender. Blend until smooth. Wipe pot clean and reserve.

  3. 3

    Cook the Chicken

    Return pot used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add ground chicken and seasoning blend to hot pot. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  4. 4

    Finish the Dish

    Stir in blended vegetables, Parmesan (reserve a pinch for garnish), and quinoa to pot with chicken. Stir occasionally until quinoa is warmed through, 2-3 minutes. Remove from burner. Plate as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!

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