Chicken Butternut Squash Soup Recipe
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5.0
12 reviews
Excellent
Chicken Butternut Squash Soup Recipe
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Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped (~2 cups)
- 1 medium red bell pepper chopped (~1 cup)
- 1 teaspoon ground cumin
- 4 cloves garlic minced or pressed
- 1 pound boneless skinless chicken thighs or chicken breasts
- 6 cups butternut squash* peeled and cut into cubes (2 pounds)
- 5 cups Zoup! Good Really Good® Chicken Bone Broth
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 4 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 tablespoons pumpkin seeds optional, for garnish
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Instructions
- Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
- Stir in the garlic and cook, stirring constantly, for 1 more minute.
- Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
- Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
- Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
- Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
- Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
- Bring the soup to one last boil.
- Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.
Notes
- This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
- Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
- Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
- Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
- Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.
Nutrition Information
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Calories
284kcal
(14%)
Carbohydrates
28g
(9%)
Protein
23g
(46%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
78mg
(26%)
Sodium
750mg
(31%)
Potassium
1018mg
(29%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
15646IU
(313%)
Vitamin C
63mg
(70%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 750mg | 31% |
| Potassium | 1018mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 15646IU | 313% |
| Vitamin C | 63mg | 70% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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