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This warm chicken butternut squash soup is like a cozy hug in a bowl! Creamy and filled with tender chicken, sweet squash, and spices that brighten up your day.
Don’t be surprised if you find yourself going back for seconds—it’s that good! You can even add some crusty bread for dipping. Who can say no to that? 😄
I love making this soup when the weather gets chilly. Just whip it up in one pot, and soon you’ll have a delicious meal ready to warm your heart and belly!
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Key Ingredients & Substitutions
Butternut Squash: This sweet and nutty squash is the star of the soup. If you can’t find it, try using pumpkin or sweet potato instead. They’ll bring a similar creamy texture and flavor.
Cooked Chicken: I love using leftover roast chicken for its flavor and convenience. If you have rotisserie chicken, that works great too! For a vegetarian option, omit the chicken and try adding more beans or lentils.
White Beans: Cannellini or great northern beans are perfect for this soup, adding protein and creaminess. If you’re in a pinch, you can substitute with chickpeas or even kidney beans.
Spices: The combination of thyme and oregano adds depth to the soup. You can play with herbs; rosemary or sage could be lovely alternatives if you want to switch things up.
Spinach: Fresh spinach adds a pop of color and nutrients at the end. If you don’t have fresh, you could use frozen spinach—just make sure to thaw and squeeze out excess water first!
How Do I Get the Soup to a Perfectly Creamy Texture?
A creamy texture is key for this butternut squash soup, and the blending process is essential. Here’s how to get it just right:
- Cook the squash until fork-tender; this usually takes about 15-20 minutes in the broth.
- Use an immersion blender directly in the pot to puree the soup until smooth. If you prefer using a regular blender, let the soup cool slightly and blend in batches to avoid spills.
- For an even creamier result, you can stir in a splash of cream or coconut milk after pureeing.
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Delicious Chicken Butternut Squash Soup
What You’ll Need:
Main Ingredients:
- 2 cups butternut squash, peeled and diced
- 1 cup cooked chicken, shredded or diced
- 1 can (15 oz) white beans (e.g., cannellini or great northern), drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup fresh spinach, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup diced tomatoes (fresh or canned)
- 1/4 cup pumpkin seeds (for garnish)
- 1 tbsp olive oil
- Optional: chili flakes for heat
How Much Time Will You Need?
This comforting soup will take about 10 minutes to prep and around 30-40 minutes to cook, giving you about 40-50 minutes from start to finish. Perfect for a cozy evening in!
Instructions:
First things first, heat up that olive oil in a large pot over medium heat. Add in the diced onion and sauté until it’s softened and starting to get a little golden, which should take about 5 minutes. It’s amazing how good the kitchen will smell!
Next, toss in the minced garlic and sauté for about a minute until it becomes fragrant. You want to be careful not to burn the garlic, as that can turn it bitter!
Now it’s time to add the star of the show: the butternut squash! Stir that in along with the dried thyme, oregano, salt, and pepper. Let everything cook for another 5 minutes. The butternut squash will start to soften and that aroma will be just delightful.
Pour in the chicken broth and bring the whole mixture to a boil. Once boiling, reduce the heat to let it simmer, and cover that pot for about 15 to 20 minutes. You want the butternut squash to be nice and tender, so it purees smoothly.
After you’ve given it some time to simmer, grab an immersion blender and puree the soup until it’s all smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender (just be cautious with hot liquids!).
Once your soup is beautifully pureed, if you used a regular blender, pour it back into the pot. This is where you stir in the shredded chicken, white beans, chopped spinach, and diced tomatoes. Let the soup simmer on low for another 5 to 10 minutes until everything is heated through and that spinach is wilted.
Before serving, taste and adjust the seasoning with more salt, pepper, or chili flakes if you like some heat. Then, ladle the soup into bowls and sprinkle with pumpkin seeds to add a lovely crunch.
Enjoy your warm bowl of chicken butternut squash soup! It’s perfect for any day, especially when you’re craving something hearty and healthy. Happy cooking!
Can I Use Fresh Butternut Squash Instead of Frozen?
Absolutely! Fresh butternut squash will give your soup a great flavor and texture. Ensure you peel and dice it before adding it to the pot. If you’re short on time, you can often find pre-diced fresh butternut squash in grocery stores.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it! Just let it cool completely and transfer to freezer-safe bags or containers. It’ll stay fresh for about 2-3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
Can I Use Different Proteins Instead of Chicken?
Yes! You can easily substitute the chicken with turkey, cooked sausage, or even leave it out for a vegetarian version. If you’re using raw meat, cook it first, or add it before the butternut squash so it has time to cook through.
What Can I Substitute for White Beans?
If you’re out of white beans, you can use any other beans you have on hand, like chickpeas or black beans. Just remember to drain and rinse canned beans to reduce sodium. For a lower-carb option, you can skip the beans altogether!
