Autumn's arrival brings a craving for warm, comforting meals, and this creamy chicken butternut squash soup is the perfect answer. This easy recipe is packed with flavor, incredibly healthy, and surprisingly quick to make, ideal for busy weeknights or a cozy weekend lunch. Forget those complicated, time-consuming recipes; this one is a winner for both beginner cooks and seasoned chefs looking for a delicious, homemade meal.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Fresh parsley, chopped (for garnish)
Instructions:
Get started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the main ingredients:
- Add the cubed butternut squash and chicken pieces to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.
Simmer to perfection:
- Pour in the chicken broth, sage, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
Blend for a creamy texture:
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
Finishing touches:
- Return the soup to the pot and stir in the heavy cream or coconut milk. Heat through gently; do not boil. Taste and adjust seasonings as needed.
Serve and enjoy:
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with a crusty bread for dipping.
Cooking Tips for the Best Chicken Butternut Squash Soup:
- Roasting the squash: For a deeper, richer flavor, roast the butternut squash before adding it to the soup. Simply toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add other vegetables: Feel free to add other vegetables like carrots, celery, or sweet potatoes for extra nutrients and flavor.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on cream/milk used)
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This chicken butternut squash soup is a simple yet satisfying dish perfect for any occasion. It’s a healthy and delicious way to enjoy the flavors of autumn, making it a fantastic addition to your collection of quick dinner ideas and best recipes. Enjoy!