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
A creamy, autumnal soup featuring tender chicken and sweet butternut squash. The essence of fall comfort in every bowl.
Nutrition per serving
285 Calories
28g Protein
24g Carbs
9g Fat
4g Fiber
Ingredients
Instructions
- . Roast squash until caramelized.
- . Sauté aromatics. Add broth and chicken.
- . Add roasted squash. Blend partially.
- . Add cream and shredded chicken. Serve with sage.
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.