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Delicious Chicken and Butternut Squash Soup

A cozy and flavorful chicken soup with creamy butternut squash, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 medium onion, chopped
  • 2 cups cubed butternut squash Peeled and cubed into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 carrots sliced
Broth and Chicken
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken Rotisserie chicken works well
Creaminess
  • 1 cup coconut milk For added creaminess
Seasoning
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
Garnish (Optional)
  • to taste Fresh parsley or cilantro For garnish
Others
  • 1 tablespoon olive oil For sautéing

Method
 

Preparation
  1. Peel and cube your butternut squash into bite-sized pieces.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion and sliced carrots. Sauté for about 5 minutes until the onion is translucent.
  4. Stir in the minced garlic and cubed butternut squash. Cook for an additional 2-3 minutes.
Cooking
  1. Add the chicken broth to the pot and bring it to a boil.
  2. After boiling, reduce the heat and let it simmer for about 15 minutes, or until the squash is tender.
  3. Once the squash is soft, use an immersion blender to puree the soup until smooth.
  4. Return the pureed soup to the pot and stir in the shredded chicken, coconut milk, dried thyme, and season with salt and pepper to taste.
  5. Allow it to simmer for another 5-10 minutes to blend the flavors.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.

Notes

Feel free to swap out the chicken for roasted chickpeas for a vegetarian twist. Store leftovers in an airtight container; it stays fresh in the refrigerator for up to 4 days or can be frozen for up to 3 months.