CREAMY BUTTERNUT CHICKEN SOUP HEAVEN

Picture this: a chilly evening, the smell of warm spices wafting through your kitchen, and a bowl of creamy, comforting soup in your hands. Tired of the same old weeknight dinners? Get ready, because I’m about to share the secret to the Best Creamy Chicken Butternut Squash Soup! This isn’t just any soup; it’s a flavor explosion that’s both healthy and satisfying. Get ready to impress your family and friends with this easy-to-follow recipe that guarantees a bowl of pure deliciousness every single time!

Gathering Your Golden Ingredients

Before we dive into creating this masterpiece, let’s make sure you have everything you need. Don’t worry, most of these are pantry staples!

For the Soup Base:

• 1 medium Butternut Squash (about 2 pounds), peeled, seeded, and cubed
• 1 tablespoon Olive Oil
• 1 medium Yellow Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken Broth
• 1 cup Heavy Cream (or coconut milk for a dairy-free version)
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cinnamon
• Salt and Black Pepper to taste

For the Chicken:

• 1 pound Boneless, Skinless Chicken Breasts, cooked and shredded (rotisserie chicken works great!)
• 1 tablespoon Olive Oil
• 1 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• Salt and Black Pepper to taste

Optional Toppings:

• Toasted Pumpkin Seeds
• Fresh Parsley, chopped
• A swirl of Heavy Cream or Sour Cream
• Croutons

Step-by-Step to Soup Perfection

Alright, let’s get cooking! Don’t be intimidated; I’ll walk you through every step. This is easier than you think!

Preparing the Butternut Squash:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.

Cooking the Chicken:

1. While the squash is roasting, prepare your chicken. If you’re using raw chicken breasts, drizzle them with 1 tablespoon of olive oil and season with paprika, garlic powder, onion powder, salt, and pepper.
2. Bake the chicken in the oven alongside the squash for about 20 minutes, or until cooked through (internal temperature of 165°F or 74°C). Alternatively, you can poach the chicken or use pre-cooked rotisserie chicken.
3. Once the chicken is cool enough to handle, shred it with two forks.

Building the Soup:

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the roasted butternut squash and chicken broth to the pot.
5. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
6. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids!
7. Return the soup to the pot and stir in the heavy cream, nutmeg, and cinnamon.
8. Season with salt and pepper to taste.
9. Add the shredded chicken to the soup and heat through.

Serving Your Masterpiece:

1. Ladle the soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds, fresh parsley, a swirl of cream, and croutons all work beautifully.
2. Serve immediately and enjoy!

The Secret to Perfectly Roasted Butternut Squash

Roasting the butternut squash is KEY to maximizing the flavor of this soup. Here’s why:

• Caramelization: Roasting brings out the natural sweetness of the squash and creates those delicious caramelized edges that add depth of flavor.
• Texture: Roasted squash becomes incredibly tender, making it easy to blend into a smooth and creamy soup.

Don’t skip the roasting step! Trust me, it makes all the difference.

Troubleshooting Common Soup Dilemmas

Even the best cooks encounter hiccups now and then. Here’s how to handle a few common soup problems:

• Soup too thick? Add a little more chicken broth until you reach your desired consistency.
• Soup not creamy enough? A splash more heavy cream will do the trick. You can also blend in a tablespoon of softened cream cheese for extra richness.
• Soup lacking flavor? Don’t be afraid to add more salt, pepper, or spices! A squeeze of lemon juice can also brighten up the flavor.

Making it Your Own: Customization Ideas

The best part about cooking is putting your own spin on things! Here are a few ideas to customize this Creamy Chicken Butternut Squash Soup to your liking:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Add vegetables: Sauté some diced carrots, celery, or spinach along with the onion for extra nutrients and flavor.
• Go dairy-free: Use coconut milk instead of heavy cream for a vegan-friendly option. The coconut milk adds a subtle sweetness that complements the butternut squash beautifully.
• Different Protein: While chicken is classic, try using shredded turkey or even leftover ham.

Soup-er Storage Tips

Got leftovers? Lucky you! This soup stores beautifully. Here’s how to keep it fresh:

• Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the soup in individual portions in freezer-safe containers or bags. It will keep for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Important Note: Dairy-based soups sometimes separate slightly when frozen and thawed. Don’t worry, this is normal! Simply stir the soup well when reheating to restore its creamy texture.

Pairing Suggestions for a Perfect Meal

Complete your meal with these delicious pairings:

• Grilled Cheese Sandwich: A classic combination that never fails.
• Crusty Bread: Perfect for dipping and soaking up all that delicious soup.
• Side Salad: A light and refreshing salad adds balance to the meal.

Craving More Creamy Comfort Food?

If you’re a fan of creamy, comforting soups, you’re in the right place! I’ve got a few other recipes that I think you’ll absolutely love. If you’re looking for something with a slightly different profile, consider our CHICKEN FLORENTINE PERFECTION. And, for those days you want a simpler soup, I highly suggest BUTTERNUT SQUASH SOUP. If you’re in the mood for a similar flavor profile, be sure to check out the CHICKEN BUTTERNUT BLISS recipe. For a different take on a classic, you might enjoy CREAMY CHICKEN SOUP. Alternatively, if you’re looking for something with a little Italian flair, I recommend the GNOCCHI CHICKEN SOUP recipe. And don’t forget about the original CREAMY CHICKEN SOUP for a timeless favorite.

Why This Soup Will Become Your New Go-To

This Creamy Chicken Butternut Squash Soup isn’t just a meal; it’s an experience. It’s the perfect blend of comfort, flavor, and nutrition, all in one bowl. It’s easy to make, customizable to your liking, and guaranteed to bring a smile to your face. So, grab your ingredients, put on your apron, and get ready to create a soup that will become a family favorite for years to come. Happy cooking!

Creamy Butternut Chicken Soup Heaven

Amelia Chen-Morrison

This Creamy Butternut Chicken Soup is the perfect blend of comfort, flavor, and nutrition, all in one bowl. Roasting the butternut squash brings out its natural sweetness, while tender chicken and a touch of cream create a truly satisfying and memorable soup.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Baking Sheet
• Large bowl
• Large pot or Dutch oven
• Blender or immersion blender
• Measuring cups and spoons
• Cutting board
• Knife
• Ladle

Ingredients

  

• 1 medium Butternut Squash about 2 pounds
• 2 tablespoons Olive Oil, divided
• 1 medium Yellow Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken Broth
• 1 cup Heavy Cream or coconut milk
• ½ teaspoon Ground Nutmeg
• ¼ teaspoon Ground Cinnamon
• Salt to taste
• Black Pepper to taste
• 1 pound Boneless, Skinless Chicken Breasts, cooked and shredded
• 1 teaspoon Paprika
• ½ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• Optional: Toasted Pumpkin Seeds
• Optional: Fresh Parsley, chopped
• Optional: A swirl of Heavy Cream or Sour Cream
• Optional: Croutons

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
• Spread the squash in a single layer on a baking sheet.
• Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
• If using raw chicken breasts, drizzle them with 1 tablespoon of olive oil and season with paprika, garlic powder, onion powder, salt, and pepper.
• Bake the chicken in the oven alongside the squash for about 20 minutes, or until cooked through (internal temperature of 165°F or 74°C). Alternatively, you can poach the chicken or use pre-cooked rotisserie chicken.
• Once the chicken is cool enough to handle, shred it with two forks.
• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the roasted butternut squash and chicken broth to the pot.
• Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
• Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids!
• Return the soup to the pot and stir in the heavy cream, nutmeg, and cinnamon.
• Season with salt and pepper to taste.
• Add the shredded chicken to the soup and heat through.
• Ladle the soup into bowls and garnish with your favorite toppings such as toasted pumpkin seeds, fresh parsley, a swirl of cream, and croutons.
• Serve immediately and enjoy!

Notes

For a richer flavor, use homemade chicken broth. To make the soup dairy-free, substitute the heavy cream with full-fat coconut milk. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. If the soup is too thick, add more chicken broth. If it’s not creamy enough, add a splash more heavy cream or blend in a tablespoon of softened cream cheese.