Creamy Chicken Butternut Bliss
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.
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.