Description
A hearty and creamy Chicken Butternut Squash Soup that combines tender chicken, sweet butternut squash, and aromatic spices, finished with a bright hint of lemon and fresh herbs. Perfect for a comforting meal that is easy to prepare and packed with flavor and nutrients.
Ingredients
Units
Scale
Vegetables and Herbs
- 1 medium onion chopped (~2 cups)
- 1 medium red bell pepper chopped (~1 cup)
- 4 cloves garlic minced or pressed
- 2 tablespoons fresh parsley chopped, plus more for garnish
Protein and Broth
- 1 pound boneless skinless chicken thighs or chicken breasts
- 6 cups butternut squash peeled and cut into cubes (about 2 pounds)
- 5 cups Zoup! Good Really Good® Chicken Bone Broth
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt, more to taste
- 1/2 teaspoon black pepper
Oils, Acid, and Garnishes
- 1 tablespoon olive oil
- 4 tablespoons lemon juice
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
- Cook Vegetables and Spices: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add chopped onion, red bell pepper, and ground cumin. Cook, stirring occasionally, until vegetables are softened, about 5-6 minutes.
- Add Garlic: Stir in minced garlic and cook for another minute, stirring constantly to prevent burning.
- Add Chicken and Squash: Add the chicken (whole or in pieces), cubed butternut squash, chicken broth, salt, and pepper. Stir to combine all ingredients.
- Simmer: Cover the pot with a lid and bring to a boil. Once boiling, reduce heat to low and let simmer, covered, for 20-25 minutes, or until the chicken is fully cooked and the squash is tender.
- Shred Chicken: Remove the chicken from the soup using a slotted spoon. Shred it with two forks or cut into cubes, then set aside.
- Puree Soup: Ladle 4-5 cups of hot soup into a large heatproof bowl. Using an immersion blender, blend until smooth. Return the pureed soup to the pot and stir in the shredded chicken.
- Final Boil and Season: Bring the soup back to a boil, then stir in lemon juice and chopped parsley. Taste and adjust seasonings as needed.
- Serve: Ladle the soup into bowls, garnish with additional parsley and pumpkin seeds if desired. Serve with lemon wedges on the side for an extra zing.
Notes
- Yields: This recipe makes about 6-7 cups of soup, suitable for 6 servings.
- Storage: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days.
- Squash Variations: Feel free to substitute with pumpkin, acorn, kabocha, or delicata squash based on what you have available.
- Herb Variations: Fresh thyme or sage can also be added for a different flavor profile.
Nutrition
- Serving Size: 1 bowl (~1 cup)
- Calories: 284 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 78 mg
