This hearty and nourishing Savory Butternut Squash & Chicken Soup combines the natural sweetness of roasted squash with tender shredded chicken and aromatic herbs for a comforting, protein-packed meal.

Perfect for chilly evenings, cozy meal prep, or soothing your soul during cold and flu season, this recipe blends classic fall flavors with a satisfying depth from garlic, onion, and a splash of cream.

Savory Butternut Squash & Chicken Soup Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 6 cups chicken broth (low sodium preferred)
• 2 cups cooked, shredded chicken (rotisserie or poached)
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, for depth)
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Chopped fresh parsley, for garnish

Substitutions:
Use sweet potato instead of butternut squash if preferred. Coconut milk makes a great dairy-free swap for cream. Leftover turkey also works beautifully in place of chicken.

Kitchen Tool Tips

I recommend using these tools to make the process smoother:

• Immersion Blender: I use this immersion blender in nearly every soup—it saves time and reduces cleanup by blending right in the pot.
• Heavy-Duty Dutch Oven: A good Dutch oven distributes heat evenly and retains warmth—ideal for simmering hearty soups.
• Sharp Chef’s Knife: Prepping squash is easier and safer with a sharp, well-balanced knife.

How to Make Savory Butternut Squash & Chicken Soup

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add the roasted squash, chicken broth, thyme, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer half the soup to a blender, blend, and return to the pot.
5. Stir in shredded chicken and cream (if using). Simmer for another 5 minutes to heat through.
6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Nutritional Information

Per Serving (based on 6 servings):
Calories: 310
Fat: 14g
Carbohydrates: 22g
Protein: 24g
Fiber: 4g
Sodium: 540mg

How to Serve

Serve this soup with warm crusty bread, a simple green salad, or topped with crispy croutons. A swirl of Greek yogurt or a sprinkle of parmesan adds extra richness.

Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months.
Reheating: Reheat gently on the stove or microwave. Stir in a splash of broth or water if it thickens too much.

Savory Butternut Squash & Chicken Soup FAQs

Can I make this soup dairy-free?
Yes! Swap the cream with canned coconut milk or omit it altogether—the soup is still flavorful and creamy.

Can I use raw chicken instead of cooked?
Yes. Dice raw chicken and simmer in the broth for 15–20 minutes until fully cooked before blending.

Is this soup good for meal prep?
Absolutely. It stores and reheats beautifully and even tastes better the next day.

What’s the best way to cut a butternut squash?
Use a vegetable peeler to remove the skin, then slice off the ends and cut it in half lengthwise. Scoop out the seeds and cube the flesh.

Can I use frozen squash?
Yes, frozen cubed squash works well—just roast it a few extra minutes or add directly to the soup and simmer until tender.

This Savory Butternut Squash & Chicken Soup is cozy, nourishing, and easy to adapt to your taste. Give it a try and leave a comment below with your feedback!

Savory Butternut Squash & Chicken Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

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Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 2 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth (low sodium preferred)

• 2 cups cooked, shredded chicken (rotisserie or poached)

• 1 teaspoon dried thyme

• ½ teaspoon ground cumin

• ½ teaspoon smoked paprika (optional, for depth)

• Salt and freshly ground black pepper, to taste

• ½ cup heavy cream or coconut milk (optional, for creaminess)

• Chopped fresh parsley, for garnish

• Substitutions:

• Use sweet potato instead of butternut squash if preferred. Coconut milk makes a great dairy-free swap for cream. Leftover turkey also works beautifully in place of chicken.

Directions

• Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
• In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
• Add the roasted squash, chicken broth, thyme, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer half the soup to a blender, blend, and return to the pot.
• Stir in shredded chicken and cream (if using). Simmer for another 5 minutes to heat through.
• Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

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