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Butternut squash and chicke soup main

Creamy Butternut Squash and Chicken Soup

This Butternut Squash and Chicken Soup is everything you want on a cold day. It's warm, hearty, and comforting. The soffrito of shallot, celery, carrot, and garlic creates a savoury base. Layered on top of that is my homemade yoich with it's chicken and beef notes. Caramelized butternut squash adds a sweet yet savoury element, while the cream and butter finishes the soup with a bit of fat and richness.
4.54 from 15 votes
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Course: dinner, Lunch
Cuisine: American
Keyword: butternut squash, chicken, chicken soup, creamy soup, soup, squash
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 309kcal
Author: Anneke Silva

Equipment

  • Baking pan
  • Parchment Paper
  • Food Processor
  • Dutch oven
  • Wooden spoon
  • Kitchen knife
  • Cutting Board
  • Baking sheet

Ingredients

  • 1 medium Butternut Squash
  • 1/2 tsp Kosher salt
  • Drizzle Extra Virgin Olive Oil
  • 1/4 cup Cream 10%
  • 1 large Celery Stalk
  • 1 Large Carrot
  • 1 Shallot
  • 3 cloves Garlic
  • 2 tbsp Butter
  • 4 Chicken Thighs previously cooked (I use chicken from my homemade soup)
  • 5 cups Chicken broth preferably homemade
  • Pepper to taste
  • 2 Sprigs Fresh Thyme
US Customary - Metric

Instructions

Roasted Butternut Squash

  • Preheat the oven to 400 F.
  • Peel and chop the butternut squash into one inch chunks.
  • Spread on a lined pan and drizzle with olive oil and kosher salt.
  • Roast for 30 minutes until caramelized.
  • Puree the butternut squash in a food processor with one cup of chicken broth.

Creamy Chicken Butternut Squash Soup

  • Warm the olive oil in a Dutch oven on medium heat.
  • Dice the celery, carrot, shallot, and garlic in a food processor.
    Dice the celery, carrot, shallot, and garlic in a food processor.
  • Add the veggies to the oil and sweat for 10 minutes until they start to brown slightly.
    Add the veggies to the oil and sweat for 10 minutes until they start to brown slightly.
  • Shred the cooked chicken thighs and add them to the pot, cook for 5 minutes.
  • Add the chicken broth, salt, and pureed butternut squash to the pot and mix, cook for 5 minutes.
    Add the chicken broth, salt, and pureed butternut squash to the pot and mix, cook for 5 minutes.
  • Add the cream, butter, and thyme. Mix, and cook for an additional 5 minutes before serving.
    Add the cream and butter and mix, cook for an additional 5 minutes before serving.

Nutrition

Calories: 309kcal | Carbohydrates: 18g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1019mg | Potassium: 816mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15330IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 2mg