The first spoonful of a warm bowl of Butternut Squash & Chicken Soup feels like comfort wrapped in sunshine. The natural sweetness of squash blends beautifully with tender chicken, creating a soup that is both nourishing and cozy. It is the kind of recipe that brings family together on a busy evening or a quiet weekend at home.
Why You’ll Love This Butternut Squash & Chicken Soup
- Quick and simple to prepare
- Healthy ingredients filled with flavor
- Naturally low in calories and fat
- Family friendly with a comforting taste
- Flexible and easy to adapt with your favorite herbs or toppings
Tools and Preparation
Ingredients
- 1 medium butternut squash peeled seeded and cubed
- 1 lb boneless chicken breast or thighs
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 6 cups chicken broth low sodium
- 1 tsp dried thyme
- 1 tsp ground cumin optional
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Step by Step Instructions
- Warm olive oil in a large pot on medium heat. Add onion carrot and celery. Cook until softened about 5 minutes.
- Stir in garlic thyme and cumin. Cook for one minute until fragrant.
- Add cubed squash and chicken. Pour in broth. Season lightly with salt and pepper.
- Bring to a gentle boil then reduce to low. Cover and simmer for 20 to 25 minutes until chicken is cooked and squash is tender.
- Remove chicken and shred with two forks. Return chicken to the pot.
- Blend part of the soup with an immersion blender for a creamy base while leaving some chunks for texture.
- Adjust seasoning to taste. Garnish with fresh parsley before serving.
How to Serve Butternut Squash & Chicken Soup
- Enjoy it hot with crusty bread on the side
- Serve over cooked rice for a hearty bowl
- Add a handful of spinach or kale for extra greens
- Pair with a light salad for a balanced meal
- Use as a cozy starter before a main course
Tips for Perfect Results
- Cut squash into even cubes so it cooks uniformly
- Use boneless chicken thighs for a richer flavor
- Add a splash of coconut milk for extra creaminess
- Do not over blend keep some chunks for texture
- Season gradually and taste often
Best Pairings and Side Dishes
This soup pairs beautifully with garlic bread roasted vegetables or a crisp green salad.
It also complements pasta dishes such as my Creamy Beef Pasta for a comforting family style dinner.
Common Mistakes to Avoid
- Forgetting to peel the squash results in a stringy texture
- Boiling too hard can make chicken dry
- Adding all the salt at once instead of seasoning in layers
- Blending the entire soup if you prefer some hearty chunks
Storage and Reheating Instructions
- Store cooled soup in an airtight container in the fridge for up to 4 days
- Freeze portions for up to 2 months thaw overnight in the fridge before reheating
- Reheat gently on the stove with a splash of broth or water to restore texture
✨ This is one recipe you will definitely want to save Pin it now for later!
FAQs
Can I use pre cut squash
Yes it saves time and works perfectly in this recipe.
Can I make this in a slow cooker
Absolutely cook on low for 6 to 7 hours or high for 3 to 4 hours.
Can I make it dairy free
Yes this soup is naturally dairy free and creamy without added cream.
What protein substitutes work here
Turkey breast or even shredded rotisserie chicken are great options.
Final Thoughts from Emma
There is something about Butternut Squash & Chicken Soup that feels like a hug in a bowl. It is colorful hearty and made with love using simple ingredients. I hope this recipe brings warmth to your kitchen and joy to your table.
If you try this recipe let me know in the comments I love hearing your stories and kitchen wins!
Click the link for the full 10 High-Protein Soups That Make Weight Loss Feel Like Comfort Food and save it to your board!
Butternut Squash & Chicken Soup
Equipment
- Large pot
- Immersion Blender
Ingredients
Soup Base
- 1 medium butternut squash peeled, seeded, and cubed
- 1 lb boneless chicken breast or thighs
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups chicken broth low sodium
- 1 tsp dried thyme
- 1 tsp ground cumin optional
- 2 tbsp olive oil
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Warm olive oil in a large pot on medium heat. Add onion, carrot, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, thyme, and cumin. Cook for one minute until fragrant.
- Add cubed squash and chicken. Pour in broth. Season lightly with salt and pepper.
- Bring to a gentle boil then reduce to low. Cover and simmer for 20 to 25 minutes until chicken is cooked and squash is tender.
- Remove chicken and shred with two forks. Return chicken to the pot.
- Blend part of the soup with an immersion blender for a creamy base while leaving some chunks for texture.
- Adjust seasoning to taste. Garnish with fresh parsley before serving.