The first hint of autumn fills the air, bringing with it not just a change in weather but an irresistible urge to cozy up with a warm bowl of soup. I discovered this delightful Chicken Soup with Butternut Squash recipe during one such crisp evening, when the leaves danced outside my window and a nagging chill hugged my bones. This hearty soup isn’t just comforting; it’s a vibrant celebration of seasonal flavors with its creamy texture and aromatic herbs that seem to whisper warmth.
With just a handful of simple, nourishing ingredients, this dish is perfect for those busy weeknights when fast food beckons but your heart craves something wholesome. Imagine flavorful chunks of tender chicken mingling with sweet butternut squash, all simmered to perfection. The best part? It’s a breeze to make right on your stovetop, making it an ideal choice for both novice cooks and seasoned chefs alike. Get ready to fill your kitchen with enchanting aromas and your belly with deliciousness—the perfect antidote to any autumn chill!
Why is Chicken Soup with Butternut Squash comforting?
Soul-Warming Delight: This soup is the ultimate comfort food that warms you from the inside out.
Easy to Make: With only a few simple steps, you can whip up a nourishing meal in no time.
Vibrant Colors: The bright orange of butternut squash combined with tender chicken creates a stunning dish that’s visually appealing.
Seasonal Flavors: Infused with earthy herbs and spices, it captures the essence of autumn like a warm hug.
Crowd-Pleasing Dish: Whether hosting friends or enjoying a family dinner, this soup is sure to impress everyone at the table.
Ready to dive deeper? Check out my tips for perfecting your soup.
Chicken Soup with Butternut Squash Ingredients
For the Soup Base
• Olive Oil – Adds healthy fats and enhances flavor; can be substituted with avocado oil for a different twist.
• Onion – Provides a savory base for the soup; replace with shallots if you prefer a milder taste.
• Garlic – Offers robust flavor and aroma; use garlic-infused oil instead if sensitive.
• Celery – Adds crunch and depth; fennel is a great substitute for a fresh twist.
For the Main Ingredients
• Butternut Squash – The star ingredient, lending sweetness and creaminess; can be swapped with sweet potato if you like.
• Dried Thyme – Adds herbal notes; for a stronger flavor, double the amount if using fresh thyme.
• Dried Oregano – Enhances the savory profile; Italian seasoning can serve as an alternative.
• Ground Nutmeg – Provides warmth and depth; omit or replace with allspice if undesired.
• Boneless Skinless Chicken Thighs – A nutritious protein source that enhances heartiness; chicken breasts can be used for a leaner option.
• Kale – Boosts nutrition and color; substitute with spinach or Swiss chard if preferred.
• Chicken Broth – The flavorful liquid base that brings all the ingredients together; opt for vegetable broth for a vegetarian version.
Seasonings
• Salt – Essential for enhancing flavor; adjust to taste based on dietary preferences.
• Black Pepper – Adds a touch of heat; use freshly ground for the best flavor.
This Chicken Soup with Butternut Squash, packed with vibrant flavors and nourishment, is sure to become a beloved recipe you’ll revisit each autumn!
How to Make Chicken Soup with Butternut Squash
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Heat the Oil: In a Dutch oven, drizzle in the olive oil over medium heat. Let it warm for a minute before adding the diced onion, garlic, and celery. Sauté for about 4-5 minutes until they are soft and fragrant.
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Add Veggies: Stir in the peeled and diced butternut squash, along with the dried thyme, oregano, and ground nutmeg. Cook for 2-3 more minutes, allowing the flavors to meld together and the squash to start softening.
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Combine Ingredients: Gently place the boneless skinless chicken thighs into the pot and pour in the chicken broth. Ensure the chicken is fully submerged in the liquid. Raise the heat to bring everything to a boil, then reduce heat, cover slightly ajar, and let it simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
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Shred the Chicken: Once cooked, carefully remove the chicken thighs from the soup. Using two forks, shred the chicken into bite-sized pieces, and return it to the pot. Stir in the kale and season the soup with salt and pepper to taste; let it cook for an additional 2-3 minutes until the kale wilts.
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Serve and Enjoy: Ladle the sumptuous soup into bowls, and if you like, garnish with fresh parsley for an extra pop of color. Serve warm, and watch it disappear!
Optional: Serve with crusty bread for a complete meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Soup with Butternut Squash preparations are a lifesaver for busy weeknights! You can chop the butternut squash, onion, celery, and garlic up to 24 hours in advance, and refrigerate them in an airtight container to maintain freshness. For maximum flavor retention, season your chicken and store it separately. When you’re ready to cook, simply sauté the prepped vegetables, add the chicken and broth, and follow the usual steps. This way, you’ll enjoy a warm bowl of soup without the hassle of the full prep each evening. Serving it fresh ensures just as delicious results, perfect for soothing your soul on a crisp fall day!
Chicken Soup with Butternut Squash Variations
Feel free to make this comforting dish your own with these delightful twists!
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Dairy-Free: Use coconut milk instead of chicken broth for a creamy, non-dairy version. The subtle coconut flavor will add an unexpected twist.
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Vegetarian: Omit chicken entirely and replace it with chickpeas or lentils for a hearty, plant-based option that still packs a protein punch.
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Extra Veggies: Toss in carrots, zucchini, or sweet potatoes for added nutrition and color. These veggies will meld beautifully with the butternut squash.
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Spicy Kick: Add a pinch of red pepper flakes for a gentle heat that balances the sweetness of the squash and enhances the overall flavor.
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Herb Infusion: Swap dried herbs for fresh varieties; the bright flavors of fresh thyme, sage, or parsley can elevate the soup to a whole new level.
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Citrus Zest: Stir in a splash of lemon or lime juice just before serving for a refreshing brightness that cuts through the richness of the soup.
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Creamy Texture: Blend a portion of the soup until smooth to achieve a velvety texture, inviting a whole new experience with each spoonful.
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Nutty Topping: Sprinkle some toasted pumpkin seeds or walnuts on top before serving for a delicious crunch that adds texture and flavor contrast.
Expert Tips for Chicken Soup with Butternut Squash
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Chop Evenly: Make sure to cut the butternut squash and other vegetables into uniform sizes to ensure they cook evenly, avoiding any hard or mushy bits.
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Tender Chicken: When shredding chicken, allow it to cool slightly before handling; this prevents burns and allows for easier shredding for a perfect texture in your Chicken Soup with Butternut Squash.
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Steam it Right: Keep the pot slightly open to let steam escape while simmering; this prevents the soup from becoming too watery and allows flavors to concentrate.
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Flavor Boost: Experiment with additional herbs or spices like bay leaves or rosemary to enhance the flavor profile; however, remember to balance the seasoning to avoid overpowering the dish.
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Storage Tips: Allow the soup to cool completely before storing in airtight containers; this preserves freshness, and it can be refrigerated for up to 3 days or frozen for 2-3 months.
How to Store and Freeze Chicken Soup with Butternut Squash
Fridge: Store in airtight containers for up to 3 days, allowing flavors to meld and improve.
Freezer: Cool completely before transferring to freezer-safe containers. This Chicken Soup with Butternut Squash can be frozen for up to 2-3 months.
Reheating: Thaw overnight in the fridge before reheating on the stovetop over medium heat, stirring occasionally until warmed through. You may need to add a splash of broth or water to restore consistency.
What to Serve with Chicken Soup with Butternut Squash?
Warm up your mealtime with satisfying sides that enhance the cozy flavors of your soup.
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Crusty Bread: Perfect for dipping, a toasted baguette or sourdough brings delightful crunch and complements the creamy soup beautifully.
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Mixed Green Salad: A refreshing contrast, tossed greens with a light vinaigrette provide brightness to balance the hearty richness of the soup.
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Roasted Brussels Sprouts: Their nutty flavor and caramelized edges bring a lovely earthiness, enhancing the autumn vibes and balancing the dish.
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Garlic Breadsticks: Soft and fluffy, these breadsticks are a fun way to soak up every last drop of that comforting soup.
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Cheesy Herb Biscuits: These light, flaky biscuits add a cheesy note and an herbal aroma, making each bite even more delightful.
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Apple Crisp: For a sweet ending, this warm dessert brings fruity goodness and just the right amount of sweetness to round off the meal.
Pair these sides thoughtfully, and you’ll create a warm, inviting feast that feels like a hug in a bowl!
Chicken Soup with Butternut Squash Recipe FAQs
How do I select ripe butternut squash?
Look for butternut squash that is firm with a hard skin and a uniform beige color. Avoid any with dark spots or soft areas, as these may indicate overripeness. The stem should also be dry and intact, which is a sign that it was harvested at the right time.
What’s the best way to store leftover chicken soup?
Allow the soup to cool completely before placing it in airtight containers. It can be stored in the refrigerator for up to 3 days, which allows the flavors to meld beautifully. Ensure to keep it away from strong-smelling foods to prevent any flavor transfer.
Can I freeze Chicken Soup with Butternut Squash?
Absolutely! After the soup has cooled, transfer it into freezer-safe containers or zip-lock bags. Ensure there’s enough space for expansion, and it can be frozen for up to 2-3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stovetop until piping hot.
What common issues might I encounter when making this soup?
One common issue is overcooking the chicken, resulting in dry meat. To avoid this, make sure to monitor the internal temperature and remove the chicken from the pot as soon as it reaches 165°F. You may also find that butternut squash doesn’t soften as expected; this can happen if the pieces are cut too large. Always aim for uniform sizes when chopping.
Is this soup safe for people with allergies?
This Chicken Soup with Butternut Squash is dairy-free and naturally low in histamines, making it suitable for many dietary needs. However, it’s always important to check that your chicken broth and any spices used do not contain hidden allergens. If preparing for someone with specific dietary concerns, consider substituting ingredients to meet their needs, such as using chicken breasts for those avoiding the dark meat.
Can I make this soup vegetarian or vegan?
Certainly! To convert this to a vegetarian dish, simply omit the chicken and replace it with chickpeas or lentils for added protein. Use vegetable broth instead of chicken broth, and you have a deliciously hearty plant-based alternative that still captures the cozy essence of fall!
Cozy Chicken Soup with Butternut Squash for Fall Comfort
Ingredients
Equipment
Method
- In a Dutch oven, drizzle in the olive oil over medium heat. Let it warm for a minute before adding the diced onion, garlic, and celery. Sauté for about 4-5 minutes until they are soft and fragrant.
- Stir in the peeled and diced butternut squash, along with the dried thyme, oregano, and ground nutmeg. Cook for 2-3 more minutes, allowing the flavors to meld together and the squash to start softening.
- Gently place the boneless skinless chicken thighs into the pot and pour in the chicken broth. Ensure the chicken is fully submerged in the liquid. Raise the heat to bring everything to a boil, then reduce heat, cover slightly ajar, and let it simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- Once cooked, carefully remove the chicken thighs from the soup. Using two forks, shred the chicken into bite-sized pieces, and return it to the pot. Stir in the kale and season the soup with salt and pepper to taste; let it cook for an additional 2-3 minutes until the kale wilts.
- Ladle the sumptuous soup into bowls, and if you like, garnish with fresh parsley for an extra pop of color. Serve warm, and watch it disappear!