A Comforting Bowl of Chicken Soup with Butternut Squash
Nothing beats a steaming bowl of chicken soup with butternut squash on a chilly day.
This hearty soup combines the classic comfort of traditional chicken soup with the sweet, nutty flavors of seasonal butternut squash.
The natural sweetness of the butternut squash perfectly complements the savory chicken broth, creating a harmonious blend that’ll warm you from the inside out.
I’ve spent years perfecting this recipe, and it’s become a fall favorite in my household.
The magic of this soup lies in how the butternut squash breaks down slightly during cooking, naturally thickening the broth.
You’ll get tender chunks of chicken, perfectly cooked vegetables, and velvety pieces of squash in every spoonful.
Best of all, while it tastes like it’s been simmering all day, this soup comes together in just about an hour.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Chicken breasts, boneless | 2 pounds |
| Butternut squash, peeled and cubed | 4 cups |
| Yellow onion, diced | 1 large |
| Carrots, sliced | 3 medium |
| Celery stalks, chopped | 3 medium |
| Garlic cloves, minced | 4 cloves |
| Chicken broth | 8 cups |
| Fresh thyme | 4 sprigs |
| Fresh sage leaves | 3 leaves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Step-by-Step Instructions
Preparing the Ingredients
First, I always start by prepping all my vegetables – it makes the cooking process so much smoother.
Peel and cube the butternut squash into 1-inch pieces.
Dice the onion, slice the carrots, and chop the celery into bite-sized pieces.
Mince the garlic cloves finely.
Cut the chicken breasts into 1-inch cubes.
Making the Soup Base
Heat the olive oil in a large soup pot over medium heat.
Add the diced onions and cook until they’re translucent, about 5 minutes.
Toss in the carrots and celery, cooking for another 3-4 minutes until they start to soften.
Add the minced garlic and cook for just 30 seconds – be careful not to burn it!
Season the vegetables with a pinch of salt and pepper.
Adding the Main Ingredients
Pour in the chicken broth and bring it to a gentle simmer.
Add the cubed chicken breast, butternut squash, thyme sprigs, and sage leaves.
Bring the soup back to a simmer and reduce heat to medium-low.
Cover the pot and let it cook for about 20-25 minutes, or until the butternut squash is tender and the chicken is fully cooked.
Final Touches
Remove the thyme sprigs and sage leaves.
Taste and adjust the seasoning with salt and pepper.
If you’d like a thicker soup, you can use the back of a wooden spoon to mash some of the butternut squash pieces against the side of the pot.
Let the soup rest for about 5 minutes before serving.
Tips for the Perfect Chicken Soup with Butternut Squash
Don’t rush the cooking process – letting the ingredients simmer together helps develop deeper flavors.
For extra richness, you can add a splash of heavy cream at the end.
If you like your soup with more vegetables, feel free to add some baby spinach or kale in the last few minutes of cooking.
The soup will keep well in the refrigerator for up to 4 days, and it actually tastes even better the next day!
Conclusion
This chicken soup with butternut squash is more than just a meal – it’s a bowl of pure comfort.
The combination of tender chicken, sweet butternut squash, and aromatic herbs creates a satisfying soup that’s perfect for lunch or dinner.
Whether you’re fighting off a cold, looking for a healthy meal, or just craving something warm and comforting, this soup hits all the right notes.
Make a big batch on Sunday, and you’ll have delicious leftovers to enjoy throughout the week.
Remember, the key to making this soup special is using fresh ingredients and giving it time to develop its flavors.
Don’t forget to serve it with some crusty bread for dipping!
