Unleash the flavors of fall with this heartwarming chicken and butternut squash soup. Perfect for chilly evenings, this recipe combines tender chicken, sweet squash, and aromatic spices in a creamy broth that’s sure to delight your taste buds.
Why This Recipe Works
- The combination of butternut squash and chicken creates a perfect balance of sweetness and savoriness.
- Using fresh herbs and spices elevates the soup’s flavor profile without overwhelming the palate.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The soup is versatile, allowing for various substitutions and additions based on personal preference.
- It’s a nutritious option packed with vitamins, protein, and fiber, making it a hearty meal.
Ingredients
- 1 lb chicken breast, cubed
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Blender (optional for smoother texture)
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes. This step lays the flavor foundation for your soup.
Step 2: Brown the Chicken
Add the cubed chicken breast to the pot, seasoning with salt and pepper. Cook until the chicken is lightly browned on all sides, approximately 7 minutes. Browning the chicken adds depth to the soup’s flavor.
Step 3: Add the Squash and Broth
Stir in the diced butternut squash and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the squash is tender, about 20 minutes.
Step 4: Blend for Creaminess
For a smoother texture, carefully transfer half of the soup to a blender and puree until smooth. Return the pureed soup to the pot. This step is optional but recommended for a creamier consistency.
Step 5: Finish with Cream and Herbs
Stir in the heavy cream, thyme, and rosemary. Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper to taste before serving.
Tips and Tricks
For an extra layer of flavor, consider roasting the butternut squash before adding it to the soup. This enhances its natural sweetness. If you’re short on time, pre-cut butternut squash is a great time-saver. To make the soup dairy-free, substitute the heavy cream with coconut milk. For a thicker soup, add a peeled and diced potato along with the squash. Lastly, garnishing with crispy bacon bits or toasted pumpkin seeds adds a delightful crunch.
Recipe Variations
- Swap the chicken for turkey or leave it out for a vegetarian version.
- Add a can of coconut milk instead of heavy cream for a tropical twist.
- Incorporate other vegetables like carrots or sweet potatoes for added nutrition.
- Spice it up with a dash of cayenne pepper or curry powder for those who like it hot.
- Top with croutons or a dollop of sour cream for extra indulgence.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients except the cream in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water if the soup has thickened too much.
Is this soup freezer-friendly?
Yes, but it’s best to freeze it without the cream. Add the cream when reheating the thawed soup to prevent separation.
Summary
This chicken and butternut squash soup is a comforting, flavorful dish that’s perfect for any season. Easy to make and customizable, it’s sure to become a staple in your recipe collection.
