Butternut Squash Soup with Chicken
Butternut Squash Soup with Chicken is a creamy, comforting meal, packed with incredible flavor and texture. It’s an easy stovetop recipe with rich autumnal flavors - ready in just an hour!
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 6 garlic cloves, minced
- ¾ tsp. chili flakes, optional
- 1 lb. peeled and cubed butternut squash, cut into 1/2” cubes
- 5 rosemary sprigs
- 1 15 oz. can Great Northern Beans, no need to rinse or drain
- 2 cups chopped, cooked chicken (I use rotisserie)
- 4 cups stemmed and roughly chopped lacinato kale
- 4 cups lower-sodium chicken broth
- 2 cups water
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ⅓ cup heavy cream
- ⅓ cup grated Parmesan cheese, plus more for garnish
- 2 Tbsp. finely chopped fresh sage, rosemary or thyme leaves
- Toasted pumpkin seeds for garnish, optional
Equipment
Instructions
- In a large Dutch oven, heat the oil over medium. Once hot, add onions and celery; cook for 8-10 minutes until soft.
- Stir in the garlic, chili flakes, cubed butternut squash, and rosemary sprigs, and cook for 5 minutes.
- Add the white beans (no need to rinse or drain), kale, broth, water, smoked paprika, salt, and pepper, and bring the soup to a boil.
- Reduce heat to medium-low and simmer, uncovered, for 30 minutes, or until the squash is soft.
- Remove the rosemary sprigs, and stir in the heavy cream, grated Parmesan, and mixed herbs (or use your favorite).
- Taste and adjust seasoning as needed, adding more salt, etc.
- Serve the soup in bowls and garnish with toasted dark green pumpkin seeds and more grated Parmesan cheese, if desired.
Notes
Sandy’s tips and substitutions:
- Storage: Store leftover butternut squash soup with chicken in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave or larger portions on the stovetop until heated through.
- Freezer: Once completely cool, store this soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve with fresh garnish, if desired.
- Make-ahead: Chop the rotisserie chicken and peel and cube the butternut squash in advance to reduce the recipe time. Make sure to store these elements in the fridge in separate airtight containers.
- Adjust the liquid: Add more water or broth to the soup mixture to achieve your desired consistency, especially if the soup has boiled down too much. Then taste for seasoning and adjust as needed.
- Cuts of chicken: You can use any part of the rotisserie chicken when making this butternut squash soup. Use chicken breasts for a leaner version or thighs and drums (the darker meat) for additional flavor.
- Large pot: A Dutch oven works the best when making this butternut squash soup with chicken, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over.
- Prepare your sides: Prep optional sides like salad or homemade bread in advance.
- Make it vegetarian: Simply omit the chicken and use vegetable broth to easily make this a hearty vegetarian butternut soup. You may need to add more veggies to add bulk.
Nutrition Facts
Calories: 429kcal, Carbohydrates: 20g, Protein: 8g, Fat: 38g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 20g, Cholesterol: 23mg, Sodium: 1028mg, Potassium: 594mg, Fiber: 7g, Sugar: 5g, Vitamin A: 10297IU, Vitamin C: 32mg, Calcium: 180mg, Iron: 2mg