Butternut And Chicken Soup Recipe

If you’ve ever craved the perfect bowl of comfort on a chilly evening, look no further than Butternut and Chicken Soup. This warm, velvety soup combines the natural sweetness of roasted butternut squash with the savory richness of tender chicken, making it a balanced and nourishing dish that hits all the right spots. Whether you’re looking for a cozy family dinner or a nutrient-packed meal to fuel your day, this soup delivers on flavor and satisfaction.

Not only does it taste great, but it’s also incredibly versatile and easy to make. It’s a great way to bring out the best in seasonal produce while also offering a hearty, filling meal. And the best part? It’s one of those soups that actually gets better the next day, making it perfect for meal prep. Let’s dive in and take a closer look at how to make this delicious dish!

Butternut And Chicken Soup Recipe

This recipe pairs roasted butternut squash with tender chicken, seasoned with a mix of savory herbs and spices. The result? A soup that’s rich, creamy, and wonderfully satisfying. It’s great for a weekday dinner, but also fancy enough for a gathering. The roasted butternut squash adds depth of flavor, while the chicken provides a protein boost that keeps you feeling full longer. Here’s everything you need to make this cozy, creamy bowl of goodness.

Ingredients Needed

To get started, gather these ingredients:

• 1 medium-sized butternut squash (peeled, seeded, and cubed)
• 2 tablespoons olive oil (for roasting the squash and cooking chicken)
• 2 boneless, skinless chicken breasts (or thighs for a juicier result)
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 4 cups chicken broth (you can substitute with vegetable broth for a lighter version)
• 1 cup coconut milk (for a creamy texture, but heavy cream works too if you prefer)
• 1 teaspoon ground ginger (adds a nice warmth and subtle spiciness)
• 1/2 teaspoon ground turmeric (for color and an earthy flavor)
• 1 teaspoon cinnamon (this will heighten the sweetness of the butternut squash)
• Salt and pepper to taste
• Fresh herbs (like thyme or sage for added depth)
• 1 tablespoon honey (optional, but enhances the natural sweetness of the squash)
• A squeeze of lemon juice (for a fresh, zesty finish)

Cooking Instructions

1. Roast The Butternut Squash

   • Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly, sprinkle with salt and pepper, and roast for about 25-30 minutes, or until the squash is tender and caramelized at the edges.

2. Cook The Chicken

   • While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the pot and set aside to rest before shredding.

3. Prepare The Soup Base

   • In the same pot, add the chopped onion and garlic, cooking until fragrant and softened, about 4-5 minutes. Add the ginger, turmeric, and cinnamon, stirring to combine for an additional 1 minute.

4. Combine The Ingredients

   • Once the squash is roasted, transfer it into the pot with the onion mixture. Add the chicken broth and bring the soup to a simmer. Allow it to cook for another 10 minutes so the flavors meld together.

5. Blend The Soup

   • Using an immersion blender (or carefully transferring the soup in batches to a stand blender), blend until smooth and creamy. You may want to leave a few chunks of squash for texture, but it should be mostly velvety.

6. Add The Final Touches

   • Stir in the coconut milk, shredded chicken, and honey (if using). Let the soup simmer for an additional 5 minutes, then taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice.

7. Serve

   • Ladle the soup into bowls, and garnish with fresh herbs like thyme or sage for a touch of color and flavor. Serve with crusty bread or a light salad to complete the meal.

Ingredient Insights

Here’s why these specific ingredients work so well together:

• Butternut Squash: Naturally sweet, butternut squash brings a velvety texture and earthiness to the soup. It’s loaded with vitamins A and C, fiber, and antioxidants, making this dish both healthy and indulgent.
• Chicken: Adding chicken provides lean protein, which makes the soup more filling and substantial. It also balances the sweetness of the squash with savory, tender bites of meat.
• Coconut Milk: Creamy, slightly sweet, and dairy-free, coconut milk gives the soup its luxurious texture. It complements the squash’s sweetness while adding richness without being overwhelming.
• Spices (Ginger, Turmeric, Cinnamon): These spices aren’t just for flavor-they also add health benefits. Ginger helps with digestion, turmeric is anti-inflammatory, and cinnamon enhances the natural sweetness of the squash while providing warmth.
• Chicken Broth: This is the foundation of the soup, contributing a deep umami flavor that brings the whole dish together. It’s the perfect liquid base for simmering the ingredients.

Expert Tips

• Roasting the Squash: For an extra depth of flavor, roast the butternut squash until it’s nicely caramelized. This brings out its natural sweetness and adds a bit of complexity to the soup.
• Use Rotisserie Chicken: If you’re short on time, using rotisserie chicken is a game-changer. It’s already cooked and shredded, cutting your prep time significantly without sacrificing flavor.
• Flavor Boosters: Consider adding a splash of apple cider vinegar or a dash of hot sauce for a kick of acidity and spice that balances the sweetness of the squash.
• Texture Adjustment: If you like a chunkier soup, skip the blending step altogether or blend only half of the soup for a more rustic texture.

Recipe Variations

• Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. Add extra veggies like carrots, parsnips, or sweet potatoes for a heartier, plant-based version.
• Spicy Twist: Add a chopped chili pepper or a sprinkle of red pepper flakes to the soup base to give it a spicy kick that contrasts nicely with the sweetness of the squash.
• Herb Infusion: If you prefer an herb-heavy soup, try infusing the broth with bay leaves, rosemary, or even a bit of sage during the simmering process, then remove before blending.
• Add Beans: For added protein and fiber, stir in some white beans (like cannellini or great northern beans) or lentils for a more substantial meal.

Final Words

Butternut and chicken soup is a hearty, flavorful dish that combines the best of both worlds: nourishing and comforting, with just the right balance of sweet, savory, and spiced notes. The creamy texture from the coconut milk and the tender chicken make every spoonful satisfying, while the roasted butternut squash brings both flavor and health benefits. Whether you’re in the mood for something light or hearty, this soup easily adapts to your needs.