CREAMY CHICKEN BUTTERNUT BLISS

I’ll never forget the first time I tasted butternut squash soup; it was at a little farm-to-table restaurant in Vermont, and the rich, creamy texture just blew me away. I knew I had to recreate that magic at home, but I wanted to add my own twist, something hearty and satisfying. That’s how my version of the Ultimate Creamy Chicken Butternut Squash Soup! was born, and it has become a fall and winter staple in our house. I’m so excited to share this recipe with you and I promise you’ll be amazed with the flavor and the ease of making it.

The Magic of Creamy Chicken Butternut Squash Soup!

Okay, friend, let’s dive into this bowl of pure comfort! There’s something so incredibly comforting about a warm, creamy soup on a chilly day, isn’t there? And this Creamy Chicken Butternut Squash Soup takes that comfort to a whole new level. Forget those bland, watery soups you might be used to – we’re talking about a flavor explosion, a symphony of sweet butternut squash, savory chicken, and velvety creaminess.

This isn’t just a soup; it’s an experience. Think about it: the warm, inviting aroma filling your kitchen, the vibrant orange hue of the soup swirling in your bowl, and that first spoonful, delivering a burst of flavor that dances on your tongue. It’s cozy, it’s satisfying, and it’s surprisingly easy to make. I promise!

Why You’ll Absolutely LOVE This Soup

• It’s Healthy and Delicious: Packed with vitamins and nutrients from the butternut squash and protein from the chicken, this soup is as good for you as it is delicious. It’s a guilt-free indulgence!
• It’s Incredibly Flavorful: The combination of sweet butternut squash, savory chicken, and aromatic spices creates a complex and unforgettable flavor profile.
• It’s Easy to Make: Don’t let the fancy name fool you! This soup is surprisingly simple to prepare, even for beginner cooks. I’ll walk you through every step.
• It’s Versatile: You can easily customize this soup to your liking. Add different veggies, swap out the chicken for another protein, or adjust the spices to suit your taste.
• It’s Perfect for Meal Prep: This soup stores beautifully in the fridge or freezer, making it a great option for meal prepping.

Ingredients You’ll Need

Let’s gather our ingredients! Here’s what you’ll need to create this masterpiece:

• Butternut Squash: About 2 pounds, peeled, seeded, and cubed. You can also buy pre-cut butternut squash to save time – I won’t tell!
• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs. I prefer thighs for extra flavor, but breasts work great too.
• Onion: 1 medium, chopped.
• Celery: 2 stalks, chopped.
• Carrots: 2 medium, chopped.
• Garlic: 3 cloves, minced. The more garlic, the better in my opinion!
• Chicken Broth: 6 cups. Use low-sodium to control the salt level.
• Heavy Cream: 1 cup. This is what gives the soup its luxurious creaminess. You can substitute with coconut milk for a dairy-free option, but the flavor will be slightly different.
• Olive Oil: 2 tablespoons.
• Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, salt, and pepper to taste. Feel free to experiment with other spices like ginger or turmeric!
• Optional Garnishes: Toasted pumpkin seeds, croutons, a swirl of cream, chopped fresh herbs (like parsley or sage). These add a beautiful finishing touch.

Step-by-Step Instructions: Let’s Make Soup!

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a bowl of creamy goodness in no time.

1. Prepare the Chicken: You can either cook the chicken separately and shred it, or cook it directly in the soup. For the latter, cut the chicken into 1-inch cubes.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and sauté until softened, about 5-7 minutes. They should be fragrant and slightly translucent.
3. Add Garlic and Spices: Add the minced garlic, cinnamon, nutmeg, and cloves to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
4. Add Butternut Squash and Chicken: Add the cubed butternut squash and chicken to the pot. Stir to coat everything with the spices.
5. Pour in the Broth: Pour in the chicken broth, making sure the squash and chicken are fully submerged.
6. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash and chicken are tender. The squash should be easily pierced with a fork.
7. Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot. Be very careful when blending hot liquids!

   If using a regular blender: Remove the center cap of the blender lid. Cover with a folded kitchen towel before blending to avoid hot soup exploding.

8. Stir in the Cream: Pour the blended soup back into the pot. Stir in the heavy cream and heat through gently. Do not boil.
9. Season: Season with salt and pepper to taste.
10. Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, croutons, a swirl of cream, or chopped fresh herbs.

Success Tips for the BEST Soup Ever!

These are my little secrets for making this soup absolutely perfect every time. Trust me, they make a HUGE difference!

• Roast the Butternut Squash: For an even deeper, richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. This brings out the natural sweetness of the squash.
• Don’t Skimp on the Spices: The spices are what give this soup its warmth and complexity. Don’t be afraid to experiment and adjust the amounts to your liking. A pinch of ginger or a dash of cayenne pepper can add a lovely kick!
• Use High-Quality Broth: The broth is the foundation of the soup, so use the best quality you can find. Homemade broth is always ideal, but store-bought low-sodium broth works well too.
• Blend Carefully: When blending hot soup, be extremely cautious to avoid burns. Work in batches and vent the blender lid to allow steam to escape. An immersion blender is a safer and easier option.
• Taste and Adjust: Always taste the soup before serving and adjust the seasoning as needed. A little extra salt, pepper, or a squeeze of lemon juice can make all the difference.

Variations to Make It Your Own!

This soup is a fantastic base for experimentation. Feel free to get creative and customize it to your liking!

• Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño to the soup for a little heat.
• Coconut Curry: Substitute the heavy cream with coconut milk and add a tablespoon of curry powder for a delicious coconut curry butternut squash soup.
• Apple Butternut Squash: Add a diced apple to the soup for a touch of sweetness and tartness.
• Different Proteins: Instead of chicken, try using sausage, ground turkey, or even chickpeas for a vegetarian option.
• Add Greens: Stir in some chopped spinach or kale at the end of cooking for added nutrients and flavor.

Serving Suggestions

This soup is delicious on its own, but it’s even better when paired with the right accompaniments!

• Grilled Cheese: A classic pairing! A warm, gooey grilled cheese sandwich is the perfect complement to the creamy soup.
• Crusty Bread: Serve with a slice of crusty bread for dipping and soaking up all that delicious soup.
• Salad: A light salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Roasted Vegetables: Serve alongside roasted vegetables like Brussels sprouts, carrots, or sweet potatoes for a complete and satisfying meal.

Storage and Reheating Instructions

Luckily, this soup keeps incredibly well. Here’s how to store and reheat it:

• Refrigerate: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the soup in airtight containers or freezer bags for up to 2-3 months. Be sure to leave some space in the containers as the soup will expand when frozen.
• Reheat: Thaw the soup in the refrigerator overnight. Reheat gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if the soup has thickened during storage.

If you’re looking for other ways to make soup, I highly suggest trying my CHICKEN DUMPLING SOUP, it’s another family favorite! Or for something a little different, try CREAMY TORTELLINI SOUP; it’s so easy to throw together and packed with flavor! If you’re in the mood for a hearty, flavorful kick, you absolutely have to try my CAJUN CHICKEN SOUP HEAVEN. If you want something a little less “chickeny”, then you can try my CREAMY POTATO SOUP.

Recipe

Here’s the full recipe card for your convenience:

A Few Final Words

And there you have it! Your very own pot of Ultimate Creamy Chicken Butternut Squash Soup! I truly hope you enjoy making and eating this soup as much as I do. It’s a hug in a bowl, a taste of autumn, and a guaranteed crowd-pleaser. Don’t forget to experiment with the variations and make it your own. Happy cooking, my friend, and may your kitchen always be filled with delicious aromas and happy memories!

Creamy Chicken Butternut Bliss

Amelia Chen-Morrison

This creamy chicken butternut squash soup is the perfect fall and winter comfort food. Packed with flavor, it combines sweet butternut squash, savory chicken, and aromatic spices for a truly unforgettable meal. It’s easy to make, healthy, and perfect for meal prepping.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Blender or immersion blender
• Ladle

Ingredients

  

• 2 lbs butternut squash, peeled, seeded, and cubed
• 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Salt to taste
• Pepper to taste
• Optional: Toasted pumpkin seeds for garnish
• Optional: Croutons for garnish
• Optional: Fresh herbs parsley or sage

Instructions

 

• Prepare the Chicken: Cut the chicken into 1-inch cubes.
• Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and sauté until softened, about 5-7 minutes, until fragrant.
• Add Garlic and Spices: Add the minced garlic, cinnamon, nutmeg, and cloves to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
• Add Butternut Squash and Chicken: Add the cubed butternut squash and chicken to the pot. Stir to coat everything with the spices.
• Pour in the Broth: Pour in the chicken broth, making sure the squash and chicken are fully submerged.
• Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash and chicken are tender. The squash should be easily pierced with a fork.
• Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot. Be very careful when blending hot liquids!
• Stir in the Cream: Pour the blended soup back into the pot. Stir in the heavy cream and heat through gently. Do not boil.
• Season: Season with salt and pepper to taste.
• Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, croutons, or chopped fresh herbs.

Notes

For a deeper flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. Soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if the soup has thickened during storage. Consider adding a squeeze of lemon juice before serving to brighten the flavors.