Here’s my go-to crockpot butternut squash chicken and quinoa soup recipe, filled with tender chunks of chicken, healthy quinoa, and smooth butternut squash in a warm, comforting broth with just the right blend of herbs.
This soup has become my family’s most-wanted meal during the chilly months. I often make a double batch because it freezes so well, and there’s nothing better than having a ready-made soup waiting for those busy weeknights, right?
Why You’ll Love This Butternut Squash Chicken Soup
- Dump-and-go recipe – All you need to do is add the ingredients to your slow cooker and let it work its magic – perfect for busy weekdays when you don’t have time to stand over the stove.
- Protein-packed meal – With chicken, quinoa, and beans, this soup is loaded with protein to keep you feeling satisfied and energized throughout the day.
- Healthy ingredients – This soup combines lean protein, whole grains, and vegetables into one nutritious bowl, making it a balanced meal you can feel good about serving.
- Make-ahead friendly – This soup tastes even better the next day and freezes well, making it perfect for meal prep or batch cooking for busy weeks ahead.
- Budget-friendly – Using simple pantry staples and seasonal butternut squash, this recipe stretches your grocery budget while delivering lots of servings.
What Kind of Butternut Squash Should I Use?
For this soup recipe, you’ll want to look for a butternut squash that feels heavy for its size and has a firm, beige-colored skin without any soft spots or dark patches. A medium-sized squash (about 2-3 pounds) will give you the 4 cups needed for this recipe. If you’re short on time, many grocery stores now offer pre-cut butternut squash in the produce section – while it’s a bit more expensive, it’s a great time-saver and will work just as well in this soup. Just make sure to cut your squash into similar-sized cubes (about 1-inch pieces) so they cook evenly in the crockpot.
Options for Substitutions
This cozy soup recipe is super adaptable and allows for several easy swaps:
- Chicken breasts: You can easily swap chicken breasts for boneless chicken thighs – they’ll stay even more tender in the slow cooker. Or make it vegetarian by adding an extra can of beans instead.
- Quinoa: While quinoa adds great protein, you can use brown rice or barley instead. Just note that brown rice might need an extra 30-45 minutes of cooking time.
- Butternut squash: Sweet potatoes or pumpkin make perfect alternatives – use the same amount. Acorn squash works too, though it’s a bit sweeter.
- Kidney beans: Any beans work here! Try black beans, pinto beans, or even white beans – whatever you have in your pantry.
- Fajita seasoning: Out of fajita seasoning? Use 2 tablespoons of taco seasoning, or make your own with chili powder, cumin, garlic powder, and paprika.
- Chicken stock: Vegetable stock works just as well, especially if you’re going for a vegetarian version. You can also use water with extra bouillon cubes.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this crockpot soup is adding the quinoa too early – it only needs about 30-45 minutes at the end of cooking, or it will become mushy and absorb too much liquid. Another common error is cutting the butternut squash pieces too small, which can make them break down completely; aim for 1-inch cubes to maintain their shape and texture throughout the long cooking process. To get the most flavor from your soup, don’t skip browning the chicken breasts for 2-3 minutes per side before adding them to the crockpot – this simple step adds depth to the final dish. For the best results, check the liquid levels about halfway through cooking, as different crockpots can evaporate liquid at different rates – if needed, add more chicken stock to maintain the right consistency.
What to Serve With Butternut Squash Chicken Soup?
This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty baguette or some cornbread muffins are perfect for soaking up all that tasty broth. Since the soup is pretty filling with the chicken and quinoa, I like to keep the sides light – maybe a simple green salad with a lemon vinaigrette or some roasted broccoli on the side. You could also set up a little toppings bar with extra cheese, diced avocado, and tortilla strips so everyone can customize their bowl just the way they like it.
Storage Instructions
Keep: This cozy soup is perfect for leftovers! Just pop it in an airtight container and keep it in the fridge for up to 4-5 days. The flavors actually get even better after a day or two as everything mingles together. The quinoa might absorb more liquid while storing, so you might want to add a splash of broth when reheating.
Freeze: This soup is a meal-prep champion! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just remember to leave a little space at the top of your container since liquids expand when frozen.
Warm Up: When you’re ready to enjoy your soup again, heat it up on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, the microwave works too – just heat in 1-minute intervals, stirring between each. Add a bit of extra broth if it’s thickened up too much during storage.
| Preparation Time | 15-30 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 195-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 120-130 g
- Fat: 20-30 g
- Carbohydrates: 220-240 g
Ingredients
- 1 and 1/2 pounds chicken breasts, boneless and skinless
- 1 cup quinoa
- 1 small butternut squash, yielding around 4 cups
- 1 can kidney beans (15.25 ounces)
- 1 can corn (15 ounces)
- 1 can petite diced tomatoes (14.5 ounces)
- 2 teaspoons crushed garlic
- 1 packet fajita seasoning mix (1.12 ounces)
- 5 cups chicken stock
- Salt as needed
- Pepper as needed
- Optional: chopped fresh parsley
- Optional: sour cream
- Optional: cheddar cheese
Step 1: Prepare Ingredients
Begin by removing the fat from the chicken breasts.
Rinse the quinoa thoroughly in a fine mesh sieve to eliminate the bitter saponin coating.
Next, peel, seed, and chop the butternut squash into small bite-sized pieces, or use pre-chopped butternut squash for quicker preparation.
Rinse and drain the kidney beans and corn.
Step 2: Assemble in Slow Cooker
Lightly grease your slow cooker with nonstick spray to prevent sticking.
Add the prepared chicken, rinsed quinoa, chopped squash, kidney beans, corn, undrained diced tomatoes, minced garlic, and a packet of fajita seasoning to the slow cooker.
Pour in the chicken broth and stir all the ingredients together until well combined.
Step 3: Cook the Dish
Cover the slow cooker and set it to cook on high for 3-4 hours.
The dish is ready when the quinoa is fully cooked and the butternut squash is tender.
Keep in mind that cooking times can vary depending on the slow cooker.
Step 4: Adjust Texture and Seasonings
If you prefer a heartier texture, you can optionally remove some of the squash, mash it with a potato masher, and return the mash to the pot.
Add salt and pepper to taste, and adjust seasoning if desired.
Remove the cooked chicken breasts and shred them with a fork.
Stir the shredded chicken back into the dish.
Garnish with fresh parsley if desired.
Step 5: Serve and Enjoy
For an extra creamy finish, consider stirring in some sour cream and freshly grated cheddar cheese before serving.
Enjoy your flavorful slow-cooked meal, adjusting any seasonings as needed to suit your taste.