Why You’ll Love This Recipe
This soup is packed with nutrition and flavor. Butternut squash adds a subtle sweetness and velvety texture that complements the savory chicken and herbs perfectly. It’s gluten-free, dairy-free, and easy to make in one pot with simple, real ingredients. Whether you’re under the weather or just want something warm and satisfying, this soup delivers comfort in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Butternut squash, peeled and cubed
- Onion, chopped
- Carrots, sliced
- Celery, chopped
- Garlic, minced
- Olive oil
- Chicken broth or stock
- Bay leaf
- Fresh thyme or rosemary
- Salt
- Black pepper
- Fresh parsley (for garnish)
- Optional: baby spinach or kale for added greens
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add cubed butternut squash, chicken, broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until the chicken is cooked through and squash is tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in optional spinach or kale and simmer for another 2–3 minutes until wilted.
- Adjust seasoning to taste, remove bay leaf, and serve hot with fresh parsley on top.
Servings and timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Use rotisserie chicken for a shortcut—just add it in after the squash is tender.
- Add a squeeze of lemon juice before serving for brightness.
- Include white beans or quinoa for added protein and heartiness.
- Make it creamy by blending part of the soup and stirring it back in.
- Add a pinch of nutmeg or cinnamon for a warm, subtle spice that complements the squash.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a pot over medium heat or in the microwave until warmed through.
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen butternut squash?
Yes, frozen squash works well—no need to thaw beforehand, just add it directly to the pot.
What’s the best cut of chicken for soup?
Boneless thighs stay extra tender, but breasts work well too. Both add great flavor to the broth.
Can I make this soup vegetarian?
Yes, substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth.
How do I make the soup thicker?
Blend a portion of the soup and stir it back in, or simmer uncovered a bit longer to reduce the broth.
Is this soup good for meal prep?
Absolutely. It stores well and the flavors deepen after a day or two in the fridge.
Can I add noodles or rice?
Yes, just cook them separately and add to individual bowls to avoid them getting soggy.
How do I peel and cut butternut squash?
Use a vegetable peeler to remove the skin, then slice in half, scoop out the seeds, and cut into cubes.
Is this soup spicy?
Not at all. But you can add a pinch of red pepper flakes if you like a little heat.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs compared to fresh.
What’s a good garnish for this soup?
Fresh parsley, a swirl of olive oil, or even a sprinkle of Parmesan (if not dairy-free) works well.
Conclusion
Chicken Soup with Butternut Squash is a nourishing, comforting meal that’s both hearty and healthy. With sweet squash, tender chicken, and aromatic herbs in every bite, this soup is perfect for cozy nights, cold weather, or when you just need a bowl of something soothing. It’s easy to make, easy to love, and sure to warm you from the inside out.
PrintChicken Soup with Butternut Squash
Chicken Soup with Butternut Squash is a cozy, nourishing one-pot meal featuring tender chicken, sweet butternut squash, and aromatic herbs in a flavorful broth. It’s perfect for cold days, meal prep, or whenever you need a wholesome, comforting dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 3 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 6 cups chicken broth or stock
- 1 bay leaf
- 1 tsp fresh thyme or rosemary (or 1/3 tsp dried)
- Salt and black pepper to taste
- Fresh parsley, for garnish
- Optional: 2 cups baby spinach or kale
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add cubed butternut squash, chicken, broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until chicken is cooked through and squash is tender.
- Remove chicken, shred it with two forks, and return it to the pot.
- Stir in optional spinach or kale and simmer for another 2–3 minutes until wilted.
- Adjust seasoning, remove bay leaf, and serve hot with fresh parsley on top.
Notes
- Use rotisserie chicken to cut down on cook time.
- Add a squeeze of lemon before serving for brightness.
- Include white beans or quinoa for extra protein.
- Blend a portion of the soup for a creamier texture.
- Add a pinch of cinnamon or nutmeg to complement the squash.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
