Hey y’all! If you’re on the lookout for a dish that combines comfort with a touch of gourmet flair, then this Creamy Chicken Butternut Squash Soup is for you. With its velvety texture and rich flavor, this soup is a hit for family dinners or cozy nights in. The blend of tender chicken, sweet butternut squash, and creamy broth will have everyone asking for seconds. Let’s get cooking!
Why You’ll Love This Creamy Chicken Butternut Squash Soup
- It’s incredibly easy to make, perfect for busy weeknights.
- The soup is packed with nutritious ingredients, making it a healthy choice.
- Its creamy texture provides a comforting and satisfying meal.
- The flavors meld beautifully, creating a rich and savory taste.
- This recipe is versatile and can be customized to suit your taste preferences.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh parsley, for garnish
Directions
Step 1: Sauté Chicken and Vegetables
In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside. In the same pot, add onion, garlic, and butternut squash, cooking until the onion is translucent.
Step 2: Simmer the Soup
Add chicken broth, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the squash is tender.
Step 3: Blend and Finish
Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and cooked chicken. Heat through for an additional 5 minutes. Garnish with fresh parsley before serving.
Notes
- For a vegan version, substitute chicken with chickpeas and cream with coconut milk. Find more vegan substitutions here.
- Use pre-cut butternut squash to save time. Learn how to safely cut squash here.
- Adjust seasoning to taste during the final simmer for best results.
Variations
- Spicy Kick: Add a pinch of red pepper flakes for a spicier version.
- Herb-Infused: Toss in a sprig of rosemary or thyme for added aroma.
- Vegetarian Delight: Skip the chicken and use vegetable broth instead.
Required Equipment
- Large pot
- Immersion blender or regular blender
- Cutting board
- Knife
Storage Instructions
Store the soup in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Suggested Pairings
This hearty soup pairs beautifully with crusty bread, a simple green salad, or a side of roasted vegetables for a complete meal.
Pro Tips for Perfect Results
- Use fresh, high-quality ingredients for the best flavor. Learn more about choosing quality produce here.
- Don’t skip the blending stage for that ultra-creamy texture.
- Let the soup cool slightly before blending to avoid splattering.
FAQ
Can I use pre-cooked chicken?
Yes, pre-cooked chicken can be used. Simply add it during the final heating stage.
Is there a substitute for heavy cream?
Yes, you can use Greek yogurt or coconut milk for a lighter option.
Can I make this soup in a slow cooker?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours, then blend and add the cream and chicken.