Hearty Chicken Soup with Butternut Squash: A Comforting Fall Classic
When autumn arrives, there’s nothing quite like a steaming bowl of chicken soup enriched with the sweet, nutty flavors of butternut squash. This wholesome combination brings together the classic comfort of traditional chicken soup with the seasonal goodness of winter squash, creating a dish that’s both nourishing and satisfying. The butternut squash adds a natural sweetness and velvety texture, while also providing essential vitamins and minerals. This recipe transforms simple ingredients into a luxurious soup that’s perfect for chilly evenings or when you need a boost to your immune system.
The marriage of tender chicken, aromatic vegetables, and creamy butternut squash creates a symphony of flavors that will warm you from the inside out. Rich in vitamin A, fiber, and protein, this soup isn’t just delicious – it’s a nutritional powerhouse that can help support your overall health during the colder months.
Ingredients
| Ingredient | Amount |
|---|---|
| Whole chicken | 3-4 pounds |
| Butternut squash, peeled and cubed | 2 pounds |
| Yellow onions, diced | 2 medium |
| Carrots, sliced | 4 large |
| Celery stalks, sliced | 4 stalks |
| Garlic cloves, minced | 6 cloves |
| Fresh thyme | 4 sprigs |
| Fresh sage leaves | 4 leaves |
| Bay leaves | 2 leaves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Water or chicken stock | 12 cups |
| Fresh parsley, chopped | 1/4 cup |
Step-by-Step Instructions
1. Prepare the Chicken
Begin by cleaning the chicken thoroughly under cold running water. Remove any giblets from the cavity and pat the chicken dry with paper towels. This step is crucial for achieving a clean-tasting broth. Season the chicken generously with salt and pepper, both inside and out.
2. Start the Broth
In a large stockpot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery (also known as mirepoix). Sauté for 5-7 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base
Place the whole chicken in the pot and add 12 cups of water or chicken stock. Add the thyme sprigs, sage leaves, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer, covered, for about 1 hour or until the chicken is fully cooked.
4. Prepare the Butternut Squash
While the chicken is cooking, peel and cube the butternut squash into 1-inch pieces. For tips on safely cutting butternut squash, you might want to check out this guide on how to cut butternut squash properly.
5. Remove and Shred the Chicken
Once the chicken is cooked through, carefully remove it from the pot and let it cool slightly. When cool enough to handle, remove the skin and shred the meat into bite-sized pieces, discarding the bones.
6. Cook the Squash
Add the cubed butternut squash to the simmering broth. Cook for 15-20 minutes, or until the squash is tender when pierced with a fork but not falling apart.
7. Finish the Soup
Return the shredded chicken to the pot. Taste and adjust the seasoning with salt and pepper as needed. Simmer for an additional 5-10 minutes to allow the flavors to meld together.
8. Serve
Remove the bay leaves, thyme sprigs, and sage leaves. Ladle the hot soup into bowls and garnish with fresh chopped parsley. For added nutrition, you might want to check out these healthy soup toppings.
Conclusion
This chicken soup with butternut squash is more than just a meal – it’s a bowl of comfort that combines traditional flavors with seasonal ingredients. The sweetness of the butternut squash perfectly complements the savory chicken and aromatic vegetables, creating a balanced and satisfying dish. Whether you’re fighting off a cold, looking for a comforting dinner, or simply want to enjoy the flavors of fall, this soup delivers on all fronts. It’s also incredibly versatile – you can adjust the seasonings to your taste or add other vegetables you have on hand.
Frequently Asked Questions
Can I make this soup in advance?
Yes, absolutely! In fact, many people find that the soup tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Just be aware that the butternut squash might become slightly softer when reheated.
Can I use pre-cut butternut squash to save time?
While using fresh butternut squash will give you the best flavor and texture, pre-cut squash is a perfectly acceptable time-saving alternative. Just make sure it looks fresh and firm, with no signs of discoloration. You might need to adjust the cooking time slightly as pre-cut pieces are often smaller than home-cut ones.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or a grilled cheese sandwich. For some great pairing ideas, check out these suggestions for soup accompaniments. The key is to choose sides that complement the soup without overwhelming its delicate flavors.
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