Growing up, I always thought butternut squash soup was just okay – something you’d eat at fancy restaurants but never make at home. My mom would buy it pre-made from the store, and it always tasted a bit bland. Then one cold afternoon, I decided to try making it myself and added some leftover roasted chicken to the mix.
Turns out, adding chicken to butternut squash soup isn’t just a great way to use up leftovers – it transforms a simple soup into a filling meal. The best part? It’s actually pretty easy to make, even if you’re not super confident in the kitchen. Now it’s become my go-to recipe for chilly days when I want something warm and filling.
Possible Ingredient Alternatives
Butternut squash can be replaced with sweet potatoes or pumpkin for a similar creamy texture and sweet flavor profile. These alternatives offer comparable nutritional benefits and are often readily available. Adjust cooking time as needed, as sweet potatoes may cook faster than butternut squash. Chicken can be substituted with white beans or chickpeas for a vegetarian option, maintaining protein content while altering the texture slightly. Use about 2 cups of cooked beans to replace the pound of chicken. For a dairy-free creamy element, coconut milk can be used in place of some of the chicken bone broth. Replace 1-2 cups of broth with full-fat coconut milk to add richness without compromising the soup’s overall flavor. This substitution works well for those following dairy-free or vegan diets.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 25-30 g
- Carbohydrates: 60-70 g
Ingredients
For the soup:
- 2 tbsp chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp ground black pepper (freshly ground preferred)
- 1 tbsp olive oil (I like California Olive Ranch extra virgin)
- 4 tbsp fresh lemon juice
- 6 cups peeled and cubed butternut squash
- 1 medium red bell pepper
- 1 lb boneless, skinless chicken thighs
- 1 medium onion (diced into 1/2-inch pieces)
- 4 garlic cloves (freshly minced for best flavor)
- 5 cups chicken bone broth (I use Kettle & Fire)
For the garnish:
- extra fresh parsley
- 2 tbsp pumpkin seeds (toasted for extra crunch)
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large, heavy-bottom pot over medium-high heat.
Add in the onion, pepper, and cumin.
Cook these ingredients, stirring occasionally, until the vegetables are softened, which should take about 5-6 minutes.
Stir in the garlic and cook while stirring constantly for an additional 1 minute to release its flavor.
Step 2: Simmer the Soup
Add the chicken, cubed butternut squash, chicken stock, salt, and pepper into the pot.
Give everything a good stir to mix the flavors.
Put the lid on the pot and bring the mixture to a boil.
Once it reaches a boil, lower the heat to a simmer, keep the lid on, and let it cook for 20-25 minutes or until the chicken is fully cooked.
Stir the soup once or twice during this process to ensure even cooking.
Step 3: Shred the Chicken
Using a slotted spoon, carefully remove the chicken from the soup.
Shred the chicken using two forks, or alternatively, cut it into cubes if preferred.
Set the shredded or cubed chicken aside to add back into the soup later.
Step 4: Blend the Soup
Ladle 4-5 cups of the soup mixture into a large heatproof bowl.
Using an immersion blender, blend this portion of the soup until smooth.
If you do not have an immersion blender, you can use a regular blender, working in batches if necessary.
Transfer the pureed soup back into the pot.
Step 5: Combine and Adjust Seasoning
Return the shredded chicken to the pot with the pureed soup.
Stir everything together well and taste for seasoning.
Adjust with more salt and pepper if needed.
Bring the soup to one final boil to ensure everything is heated through.
Step 6: Final Touches and Serve
Stir in the lemon juice and fresh parsley to brighten the flavors.
Ladle the soup into bowls, garnish with additional parsley and pumpkin seeds, if desired, and serve with lemon wedges on the side for an extra zesty kick.
