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5.0 from 3 votes

Chicken Soup With Butternut Squash

This hearty Butternut Squash Chicken Soup is easy to make and tastes like fall in a bowl! It's keto-friendly and makes a cozy, low-carb high-protein lunch or light dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 325 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • ½ cup celery
  • 2 to 4 to 4 cloves garlic minced
  • 2 to 3 to 3 cups butternut squash peeled and cubed
  • ¼ teaspoon fine salt add more as needed
  • pinch black pepper adjust to taste
  • 1 bay leaf
  • ½ teaspoon dried thyme or 2 fresh sprigs
  • 1 ½ pound chicken thighs, leg quarters or breasts skin on or off
  • 4 cups chicken broth
  • ½ cup fresh parsley or cilantro chopped, plus more for garnish
  • pumpkin seeds optional, for garnish

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once hot, add the chopped 1 small onion and 1/2 cup celery and cook until softened, about 5 minutes.
  2. Stir in 2 to 4 cloves garlic, 2 to 3 cups butternut squash, 1/4 teaspoon fine salt, pinch black pepper, 1 bay leaf and 1/2 teaspoon dried thyme. Sauté for a couple of minutes until the spices are fragrant.
  3. Add 4 cups chicken broth and 1 1/2 pound chicken thighs, leg quarters or breasts and bring it to a boil. As soon as it starts boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 to 25 minutes, or until the chicken is fully cooked.
  4. Remove the cooked chicken to a cutting board or large plate. Discard the skin and bones, then use two forks to shred the chicken or chop it into bite-sized pieces.
  5. Stir the chicken back into the soup. Taste and adjust salt and seasonings as needed. Cook for another minute, stir in 1/2 cup fresh parsley or cilantro and serve.

Notes

  • Recipe variations
  • Higher-protein, lower-calorie, low-fat: Use skinless chicken breasts
  • Higher-fat: Use skin on chicken legs or quarters
  • Extra veggies: Add 1 cup of cauliflower rice (at Step 2, along with the butternut squash) or a couple of handfuls of fresh spinach (at the end, when you return the shredded chicken to the pot). Cook for a couple of minutes, just until the spinach wilts.
  • Make it spicy: Add a pinch of cayenne pepper and powdered or minced ginger for a kick of heat.

Nutrition Information

Serving 1 Calories 325kcal (16%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 21g (32%) Fiber 2g (8%) Sugar 3g (6%) Net Carbohydrates 9g

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 325

% Daily Value*

Serving 1
Calories 325kcal 16%
Carbohydrates 11g 4%
Protein 23g 46%
Fat 21g 32%
Fiber 2g 8%
Sugar 3g 6%
Net Carbohydrates 9g

* Percent Daily Values are based on a 2,000 calorie diet.