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Chicken Butternut Squash Soup

Chicken Butternut Squash Soup
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Enjoy a cozy and hearty Chicken Butternut Squash Soup featuring tender chicken, velvety butternut squash, and warm spices. This nourishing, easy-to-make soup is perfect for any season and offers comfort in every spoonful, whether for a quick weeknight dinner or a relaxing weekend meal.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 lb chicken breast or thighs, boneless and skinless
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Salt and pepper, to taste

Optional Ingredients

  • 1/2 cup coconut milk or cream (for added creaminess)
  • Pinch of cayenne or chili flakes (for a spicy kick)
  • Extra veggies (carrots, celery, or kale) as desired
  • Fresh herbs (parsley, chives) or toasted pumpkin seeds for garnish

Instructions

  1. Prepare the Ingredients: Peel and cube the butternut squash into even pieces for uniform cooking. Dice the onion and mince the garlic. Cut chicken breasts or thighs into bite-sized pieces or leave whole to shred later.
  2. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent, about 3-5 minutes. This creates the flavorful base of the soup.
  3. Cook Chicken and Squash: Add the chicken pieces to the pot, seasoning lightly with salt and pepper. Allow them to brown slightly, then add the cubed butternut squash. Stir to combine and meld flavors.
  4. Add Liquid and Spices: Pour in the chicken or vegetable broth. Sprinkle in thyme, cinnamon, and nutmeg. Bring the mixture to a boil, reduce heat to a simmer, cover and cook until the squash is fork-tender and the chicken is fully cooked, about 20-25 minutes.
  5. Blend to Creamy Perfection: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. For chunkier texture, blend only half. Stir in coconut milk or cream, if using, for extra richness.
  6. Final Seasoning and Serve: Taste and adjust seasoning with salt, pepper, or additional spices as desired. Serve hot, garnished with optional fresh herbs, toasted pumpkin seeds, or a swirl of coconut milk for elegance.

Notes

  • Roast the butternut squash first to enhance its natural sweetness and add depth of flavor.
  • Use bone-in chicken to extract richer broth and improve soup texture.
  • Don’t skip the warming spices like cinnamon and nutmeg for balanced flavor.
  • Blend gradually with immersion blender to control texture and avoid splashes.
  • Add a squeeze of lemon juice or splash of apple cider vinegar at the end to brighten flavors.
  • Frozen butternut squash can be used directly; adjust cooking time accordingly.
  • For a dairy-free version, substitute butter with olive oil and use coconut milk instead of cream.
  • To thicken the soup, blend more thoroughly or add cooked rice or potatoes before blending.

Nutrition

Keywords: Chicken soup, Butternut squash soup, Comfort food, Gluten free soup, Dairy free soup, Healthy soup, Autumn recipes

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