Chicken Acorn Squash Soup
Warm up with a comforting bowl of Chicken Acorn Squash Soup, a hearty and wholesome dish perfect for cozy evenings. This recipe combines the natural sweetness of roasted acorn squash with tender shredded chicken, sautéed aromatic vegetables, and a creamy chicken broth base, infused with hints of fresh thyme. The roasted squash is blended into a velvety puree that gives the soup a luscious texture while heavy cream adds a touch of richness. Garnished with fresh parsley for a final burst of flavor, this soup is easy to make yet impressively flavorful. Ready in just over an hour, it’s an ideal fall or winter recipe that can be served with crusty bread or a crisp green salad for a complete, satisfying meal. Perfect for anyone seeking a nourishing chicken soup with a seasonal twist!
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces chicken breasts
- 1 yellow onion
- 2 large carrot
- 2 celery stalk
- 3 garlic cloves
- 6 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast in the oven for 30-35 minutes, or until the flesh is fork-tender.
While the squash is roasting, season the chicken breasts with the remaining salt and pepper.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Pour in the chicken broth and add the thyme. Bring to a simmer over medium-high heat.
Once the acorn squash is done roasting, scoop the flesh out and add it to a blender along with 1 cup of the broth from the pot. Blend until smooth and creamy, then return the puree to the pot.
Shred the cooked chicken breasts using two forks and add them back into the soup.
Stir in the heavy cream and let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
Adjust the seasoning with additional salt and pepper, if necessary.
Garnish each bowl with freshly chopped parsley before serving.
Serve the soup hot with crusty bread or a light salad on the side.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
