Butternut Squash Chicken Soup Recipe

Fall weather brings a certain warmth, doesn’t it? That cozy, comforting feeling that only a hearty bowl of soup can provide. And if you’re in the mood for something that’s both nourishing and full of flavor, Butternut Squash Chicken Soup is an absolute must-try. This recipe combines the richness of roasted butternut squash with tender chicken and a savory broth, creating a meal that’s perfect for chilly evenings or any day when you need a little extra comfort.

This soup is not only delicious but also packed with nutrients. Butternut squash, a staple of autumn, is a great source of vitamins A and C, while chicken adds protein and depth. The balance of flavors-from sweet to savory-makes this soup incredibly satisfying without being heavy.

Let’s dive into how to make this soul-warming soup, what ingredients you’ll need, and some expert tips and variations to make it your own!

Butternut Squash Chicken Soup Recipe

This recipe strikes the right balance between comfort food and a health-conscious meal. Roasting the butternut squash gives it a deeper, sweeter flavor that melds beautifully with the chicken and herbs. Each spoonful will leave you feeling cozy and nourished.

Ingredients Needed

Here’s a list of everything you’ll need to get this recipe going. It’s simple, but the combination of these ingredients brings out the best in each other.

• Butternut Squash (1 medium-sized, peeled, seeded, and diced)

  • Sweet, rich, and smooth, it’s the star of the dish.

• Chicken Breast (2 boneless, skinless, cooked and shredded)

  • Adds protein and a mild flavor that complements the butternut squash.

• Carrots (2 medium-sized, peeled and chopped)

  • Adds a slight sweetness and crunch to the soup.

• Celery (2 stalks, chopped)

  • Provides a savory base flavor and texture.

• Onion (1 medium, chopped)

  • A base for savory flavor that enhances the broth.

• Garlic (3 cloves, minced)

  • A burst of aromatic flavor that lifts the entire soup.

• Chicken Broth (4 cups)

  • The foundation of the soup, bringing everything together.

• Coconut Milk (1/2 cup, optional but recommended)

  • For creaminess and a touch of sweetness that pairs beautifully with the squash.

• Olive Oil (2 tablespoons)

  • Used for roasting the squash and adding flavor depth.

• Thyme (1 teaspoon, dried or fresh)

  • A classic herb that complements both the chicken and squash.

• Bay Leaves (2)

  • Adds depth to the broth.

• Salt & Pepper (to taste)

  • Always important to adjust for the right seasoning balance.

Optional Garnishes

• Fresh parsley or cilantro for a touch of freshness
• A dollop of sour cream or Greek yogurt for extra creaminess
• Crusty bread on the side to dip and enjoy

Cooking Instructions

Let’s get cooking! The process is straightforward, but the results will make you feel like you’ve spent hours in the kitchen.

1. Roast The Butternut Squash

   • Preheat your oven to 400°F (200°C).
   • Toss the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper.
   • Spread the squash out in an even layer on a baking sheet. Roast for about 25-30 minutes, or until it’s tender and lightly caramelized. The sweetness of the squash will intensify as it roasts.

2. Cook The Chicken

   • If you don’t have pre-cooked chicken, cook the chicken breasts by searing them in a pan with a little olive oil, salt, and pepper. Cook each side for about 6-8 minutes until golden and cooked through.
   • Shred the chicken using two forks once it’s cooled slightly.

3. Prepare The Soup Base

   • In a large pot, heat the remaining olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant.
   • Add the minced garlic and cook for an additional minute, until it becomes aromatic.

4. Combine The Ingredients

   • Once the roasted butternut squash is done, add it to the pot along with the chicken broth, coconut milk (if using), thyme, and bay leaves.
   • Bring the soup to a simmer and cook for another 10-15 minutes, allowing the flavors to meld together.

5. Shred The Chicken And Finish The Soup

   • Add the shredded chicken to the soup and stir. Let it simmer for an additional 5 minutes to allow the chicken to heat through and absorb the flavors.

6. Adjust Seasoning

   • Taste your soup and adjust the seasoning with salt, pepper, or additional thyme if necessary.

7. Serve

   • Ladle the soup into bowls. Top with fresh herbs or a dollop of yogurt, if desired. Enjoy with a side of warm bread!

Ingredient Insights

Here’s a little more about the ingredients that make this soup so wonderful:

• Butternut Squash: Aside from being rich in vitamins A and C, this orange vegetable is high in fiber and low in calories, making it great for digestion and heart health. The natural sweetness of butternut squash is perfect for balancing out the savory chicken and herbs.
• Chicken: Chicken breast is an excellent lean protein, low in fat, and packed with essential nutrients like niacin and phosphorus. It adds substance to the soup without making it too heavy, and its mild flavor allows the other ingredients to shine.
• Coconut Milk: While not traditional in every soup recipe, coconut milk provides a creamy texture and adds an exotic sweetness that’s not overpowering. It’s also a good dairy-free option for those who are lactose intolerant.
• Herbs and Vegetables: Carrots, celery, and onion make up the classic ’mirepoix’ base for many soups, adding sweetness and depth. Thyme and bay leaves work together to bring earthy, aromatic flavors that pair beautifully with the squash.

Expert Tips

• For a Smooth Soup: If you like your soup silky smooth, consider blending it! Once the soup has simmered and all the ingredients are tender, use an immersion blender directly in the pot, or carefully blend it in batches in a regular blender. This gives the soup a creamy texture without adding extra cream.
• Make it Spicy: Add a pinch of cayenne pepper or a chopped jalapeño to kick up the heat. This contrasts nicely with the natural sweetness of the butternut squash.
• Maximize Flavor: Try roasting the garlic along with the squash. This brings out its sweetness and adds an extra depth to the flavor profile of the soup.
• Meal Prep: This soup stores well and actually tastes even better the next day. So, make a big batch for the week and enjoy it for lunches or dinners.

Recipe Variations

• Vegan/Vegetarian Version: Swap the chicken for roasted chickpeas or tofu for a plant-based version. Use vegetable broth instead of chicken broth and omit the coconut milk if you prefer a lighter soup.
• Spicy Butternut Squash Chicken Soup: Add fresh or dried chili flakes or a spoonful of chipotle peppers in adobo sauce for a smoky, spicy kick.
• Herb Infusion: If you like an herby flavor, consider adding rosemary or sage during the simmering process. Both herbs complement butternut squash wonderfully.
• Slow Cooker Option: After roasting the squash and cooking the chicken, you can combine everything in a slow cooker on low for 4-6 hours. This will allow the flavors to develop even further and give you a nearly hands-off meal.

Final Words

Butternut Squash Chicken Soup is truly a bowl of comfort, providing everything you need from a meal-flavor, nourishment, and warmth. With its delicate sweetness, tender chicken, and rich broth, this dish is sure to become a family favorite. Whether you’re serving it on a crisp fall evening or simply want something comforting, it fits the bill.