Chicken Butternut Squash Soup Recipe
Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped (~2 cups)
- 1 medium red bell pepper chopped (~1 cup)
- 1 teaspoon ground cumin
- 4 cloves garlic minced or pressed
- 1 pound boneless skinless chicken thighs or chicken breasts
- 6 cups butternut squash* peeled and cut into cubes (2 pounds)
- 5 cups Zoup! Good Really Good® Chicken Bone Broth
- 1 teaspoon Kosher salt more to taste
- ½ teaspoon black pepper
- 4 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 tablespoons pumpkin seeds optional, for garnish
Instructions
- Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
- Stir in the garlic and cook, stirring constantly, for 1 more minute.
- Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
- Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
- Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
- Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
- Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
- Bring the soup to one last boil.
- Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.
Notes
- Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
- Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.
- Store: Cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
- Reheat: If frozen, thaw the soup overnight in the refrigerator. When ready to reheat, place a pot over medium heat, add the soup, and bring to a gentle simmer. Or reheat in the microwave in individual servings in a microwave-safe bowl, covered, in 30-second intervals. Stir each time in between and continue until warmed through.
- Freeze: Cool completely, then ladle the soup into freezer-safe, airtight containers, leaving some room at the top to allow for expansion. Freeze for up to 3 months.
Nutrition
Calories: 284kcal | Carbohydrates: 28g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 750mg | Potassium: 1018mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15646IU | Vitamin C: 63mg | Calcium: 97mg | Iron: 3mg
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