Chicken soup with butternut squash is fall in a bowl - sweet, warming, and deeply satisfying. Roasting the squash first brings out its natural sweetness and adds a touch of caramelization. Combined with tender chicken and warm spices like sage and nutmeg, this soup captures everything wonderful about autumn.
This soup works beautifully as either a chunky, rustic version or blended smooth and creamy. The addition of apple adds subtle sweetness and complexity that makes this soup special enough for entertaining.
Why Roast the Squash?
- Caramelization: Brings out natural sugars
- Deeper flavor: More complex than boiled
- Better texture: Not waterlogged
- Time saver: Can roast while prepping
Fall Flavor Partners
- Sage: Classic pairing
- Apple: Subtle sweetness
- Nutmeg: Warm spice
- Brown butter: Nutty richness
Serving Suggestions
- Crispy sage leaves
- Toasted pepitas
- Crusty bread
- Perfect for Thanksgiving
Chicken Soup with Butternut Squash
Creamy fall soup with roasted squash and tender chicken.
Nutrition per serving
285Calories
28gProtein
24gCarbs
9gFat
4gFiber
6gSugar
Ingredients
Instructions
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Roast squash. Preheat oven to 425°F. Toss squash cubes with olive oil, salt, and pepper. Roast 25-30 minutes until caramelized and tender.
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Sauté aromatics. Meanwhile, melt butter in a large pot. Add onion and apple. Cook 5 minutes. Add garlic, sage, and nutmeg. Cook 1 minute.
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Cook chicken. Add broth and chicken. Simmer 15 minutes until chicken is cooked through. Remove and shred chicken.
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Add squash. Add roasted squash to pot. Using an immersion blender, blend about half the soup for creaminess while leaving chunks. (Or blend 2 cups in a regular blender and return.)
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Finish. Return shredded chicken. Stir in cream if using. Season with salt and pepper. Serve garnished with crispy sage leaves.
Recipe Notes
- Crispy sage: Fry sage leaves in butter until crisp for garnish.
- Dairy-free: Skip the cream - squash makes it naturally creamy.
- Pre-cut squash: Use pre-cut butternut to save time.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
