Description
A creamy and nutritious soup that combines tender chicken with sweet butternut squash and aromatic vegetables. This comforting dish is perfect for any season and offers a delightful balance of flavors and health benefits.
Ingredients
Main Ingredients:
1 medium butternut squash, peeled, seeded, and cubed
2 cups cooked chicken breast or thighs, shredded
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 stalks celery, diced
4 cups low-sodium chicken broth
1 cup coconut milk or heavy cream (optional, for added creaminess)
2 tablespoons olive oil or butter
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg (optional, for warmth)
Optional Ingredients for Customization:
1 cup kale or spinach, chopped (for added greens)
1/4 cup Parmesan cheese, grated (for added richness)
Fresh parsley or cilantro, chopped (for garnish)
Red pepper flakes (for added spice)
Instructions
Prepare the Ingredients:
Peel and cube the butternut squash into uniform pieces for even cooking. Finely dice the onion, carrots, and celery. Mince the garlic cloves. Shred the cooked chicken into bite-sized pieces.
Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add Squash and Spices:
Incorporate the cubed butternut squash into the pot. Stir in the salt, black pepper, paprika, dried thyme, and nutmeg (if using). Cook for 2 minutes to allow the spices to release their flavors.
Simmer the Soup:
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the butternut squash is tender, approximately 15 minutes.
Blend for Creaminess (Optional):
For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for added texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Add Chicken and Creaminess:
Stir in the shredded chicken and coconut milk or heavy cream (if using). Simmer for an additional 5 minutes until heated through.
Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning as needed. Serve hot, garnished with chopped fresh herbs, grated Parmesan cheese, or red pepper flakes if desired.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.
Variations:
For a vegetarian version, omit the chicken and use vegetable broth. Add plant-based protein sources like chickpeas or tofu for added substance. To make the soup spicier, incorporate additional red pepper flakes or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
Keywords: Chicken Butternut Squash Soup