Easy Butternut Squash Chicken Soup
Looking for a nourishing and delicious soup recipe for meal prep? This quick butternut squash chicken soup uses pre-cooked chicken as a shortcut, and is a balanced fall recipe for lunches and dinners, and freezes beautifully.
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I’ve said this before – but there was a time in my life when I didn’t love soups and wasn’t appreciative of how great they are.
I think I just didn’t realize the depth of flavor they can impart and how great they are for leftovers.
This butternut squash chicken soup is so flavorful and pairs perfectly with a crusty bread.
Soups are a great way to add extra veggies and nutrients, coming from a Registered Dietitian.
Especially those veggies that are wilting or starting to go bad! Soup season is strong here, though soups are just one of many ways to cook acorn squash.
Some of our other favorite soup recipes are instant pot tortellini soup, meatball kale soup and this nourishing chicken sweetpotato chili.
Soups are also perfect for cold and flu season, which happens to be right now, or just for warming up on a cold day or cold night.
I love it when I have a sore throat – this is my new healthy chicken soup go-to!
Did you know you can put quinoa in soup? It adds a nice texture and some more, plant-based protein to this chicken butternut squash soup recipe. It’s my favorite!
Why Sarah Loves Butternut Squash Soup with Chicken
“As a dietitian, I especially love this butternut squash soup with chicken recipe because it’s high in iron, zinc, protein, and Vitamins A and C, nutrients that are important for babies and growing kids. Plus, Vitamin C aids in iron absorption making this chicken soup with butternut squash even better.
Why You’ll Love Butternut Squash Chicken Soup
- Quick and easy – Thanks to shortcuts like cooked chicken or rotisserie chicken and pre-cubed butternut squash, this chicken and butternut squash soup recipe saves you so much time! Most of the work is done in just 25-30 minutes.
- One pot – No needing to cook or bake ingredients in the oven beforehand, you just need one soup pot for this fall comfort food.
- Great way to reduce food waste – Do you have spinach or other greens that are starting to wilt? Add them to chicken butternut squash soup!
- Easy to freeze for later – I always make double batches of this butternut squash soup with chicken to freeze for later. The best way to freeze them is in souper cubes – that way you have easy individual servings to reheat!
- Great for all ages – Whether you’re offering or making chicken for babies, toddlers or older kids, this is a family-friendly recipe!
Ingredients
Here are the simple ingredients you’ll need to make this recipe.
- Cooking oil – I prefer olive oil or avocado oil.
- Shallots – I love the taste of shallots, but if you don’t have them you could use red onions or yellow onions.
- Carrots – I prefer large carrots, cut up, but baby carrots can work as well.
- Spinach or other greens – As previously mentioned, this is a great way to use spinach that is starting to wilt or greens that are going bad. Kale and arugula also work well!
- Chicken – I prefer to just use rotisserie chicken because it’s pre-cooked and so quick and easy! But leftover chicken or cooked chicken breasts or chicken thighs will also work well.
- Butternut squash – I prefer pre-diced to save you some time!
- Uncooked quinoa – Any quinoa will work but I love the tri-colored. Butternut squash soup with quinoa is such a hearty soup!
- Chicken stock – You can also use chicken broth or bone broth
- Spices – garlic, paprika, salt, black pepper, thyme
How to Make Chicken Butternut Squash Soup
- If you need to cut your butternut squash, do that first.
- Start the soup by sauteeing your shallots and chopped carrots over medium heat in a large pot. Then, add in the butternut squash, uncooked quinoa, broth, water and spices.
- Bring the quinoa to a slow boil and then simmer with the lid on. You don’t need to let the quinoa absorb all of the liquid since we’ll add more ingredients.
4. Lastly, add in the spinach and your cooked chicken, and cook until spinach starts to wilt and chicken is cooked through.
Top with any other fresh herbs you may like, such as basil, cilantro or thyme.
Again, you can add more liquid if you want to or less for a creamy texture. Everyone is different with how much liquid they prefer.
With chilis, I like my chili thick, but with a soup like this butternut squash and chicken soup, I like some broth and liquid to sip up.
Side Options for Butternut Squash and Chicken Soup
Any roasted veggies go great alongside – like roasted sweetpotatoes and carrots and roasted Brussels sprouts and carrots.
I’ve also done a grain salad, green salad, and of course, bread!
Pair it with your favorite sandwich – Half of this Greek yogurt tuna salad is a hearty option!
Expert Tips and FAQ
- Can I blend the butternut squash? Yes, if you prefer a creamy soup mashed or blended butternut squash in your butternut squash soup, you can use an immersion blender!
- Is butternut squash chicken soup gluten-free? Yes, this soup is both gluten-free and dairy-free!
- Do I need to peel butternut squash before cooking? Yes, I recommend peeling your squash if you are buying a whole squash. If you want to save some time, you can also use pre-chopped butternut squash.
- Not a fan of quinoa? Try adding orzo! This creamy lemon chicken orzo pasta is a great inspiration.
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Easy Butternut Squash Chicken Soup
Ingredients
- 1 Tbsp Olive oil or avocado oil
- 2 shallots, diced
- 5 large carrots, diced
- 1 lb about 4 cups Butternut squash, cut into 1” cubes*
- 1 cup uncooked quinoa
- 3 cups chicken broth
- 3 cups water, divided
- 2 tsp minced garlic
- ½ tsp paprika
- ½ tsp salt
- 1/8 tsp pepper
- 1/2 tsp thyme
- 3 cups spinach
- 4 cups cooked chicken, diced
Instructions
- In large pot, heat oil over medium high heat.
- Add in shallots and chopped carrots, and cook until shallots start to become translucent and carrots soften. Season with salt and pepper.
- Add in butternut squash, uncooked quinoa, broth, 2 cups of water, garlic and spices. Bring to a boil and add the lid. After quinoa is completely cooked (10-12 minutes), remove pot from heat. You don’t necessarily have to let the quinoa absorb all the liquid since we will be using it – if it does you can add more later.
- Add in spinach and cooked chicken, and 1-2 more cups of liquid, as needed, depending on how you like your soup (I like to do 1 cup broth and 1 cup water). Bring heat to a simmer and cook for 2-3 minutes, until spinach wilts and chicken is heated through.
- Adjust seasonings as necessary.
Notes
Equipment
Nutrition
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Support Bucket List TummyI made this last night and it was such a comfort knowing it wouldn’t take long to cook, was nourishing to my body, and warmed me up now the temperature is dropping!