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–+ servings
White bowl of butternut squash and chicken soup.

Butternut Squash and Chicken Soup Recipe

This butternut squash chicken soup is a hearty and healthy option for a warm and cozy soup that you can serve for lunch or dinner.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner Recipes, Lunch Recipes, Soup
Cuisine American
Servings 8
Calories 191 kcal

Ingredients
  

  • 1 pound cooked shredded chicken
  • 1 pound butternut squash cut up
  • 1.5 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • .5 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • .5 teaspoon thyme
  • 34 ounces chicken bone broth
  • 2 tablespoons chopped flat leaf parsley

Instructions
 

  • In a large soup pot, saute celery, carrots, and onions in olive oil until softened. About 7 minutes.
  • Add turmeric, paprika, thyme, salt, and black pepper. Stir well.
  • Add butternut squash and bone broth. Bring to a boil, then turn down the heat and simmer for 15 minutes or until the squash is fork tender.
  • Use an emersion blender to blend the vegetables together, making it as smooth or chunky as you like.
  • Add chicken and fresh parsley. Stir and simmer until heated through.
  • Serve with a dash of cream if desired.

Nutrition

Serving: 1gCalories: 191kcalCarbohydrates: 12gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 43mgSodium: 405mgPotassium: 477mgFiber: 3gSugar: 3gVitamin A: 8995IUVitamin C: 17mgCalcium: 55mgIron: 1mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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