Creamy Butternut Chicken Soup Heaven
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.
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.