Roasted Chicken and Butternut Squash Soup
Warm up with a comforting bowl of Roasted Chicken and Butternut Squash Soup, a recipe that combines hearty, oven-roasted chicken and naturally sweet butternut squash for a velvety, flavor-packed experience. Packed with wholesome ingredients like fresh thyme, carrots, and celery, this soup is pureed to creamy perfection and enhanced with a hint of nutmeg for a touch of warmth. Whether you opt to add a splash of heavy cream for extra richness or keep it light and clean, this gluten-free, protein-packed meal is perfect for cozy dinners or meal prepping. Garnished with fresh parsley and perfect alongside crusty bread, this one-pot recipe is as satisfying as it is easy to make. Ready in just over an hour, it’s a must-try for soup lovers seeking a nourishing, homemade treat.
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Recipe Information
Ingredients
- 1 medium-sized (about 2.5 lbs) butternut squash
- 2 large pieces (boneless, skinless) chicken breast
- 1 large yellow onion
- 2 medium-sized carrots
- 2 medium-sized celery stalks
- 3 medium garlic cloves
- 3 tablespoons olive oil
- 6 cups (low-sodium preferred) chicken stock
- 1 piece bay leaf
- 1 teaspoon (or 4 sprigs) fresh thyme
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 0.5 cup (optional, for creaminess) heavy cream
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the cubes on one half of the baking sheet.
Drizzle 2 tablespoons of olive oil over the squash, sprinkle with a pinch of salt and pepper, and toss to coat evenly.
Place the chicken breasts on the other half of the baking sheet. Rub them with 1 tablespoon of olive oil and season with salt and pepper on both sides.
Roast the chicken and squash in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the squash is tender.
While the chicken and squash are roasting, dice the onion, carrot, and celery. Mince the garlic cloves.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken stock, add the bay leaf and thyme, and stir in the ground nutmeg. Bring the mixture to a simmer.
Once the chicken and squash are done roasting, dice the chicken into bite-sized pieces and set aside.
Add the roasted butternut squash to the pot. Use an immersion blender to purée the soup until smooth (alternatively, transfer the soup in batches to a blender and purée it, then return it to the pot).
Stir in the diced chicken, season the soup with additional salt and pepper to taste, and let simmer for 10 minutes to meld the flavors.
If desired, add heavy cream to the soup for a velvety texture and stir until combined.
Remove the bay leaf and thyme sprigs, if used, then ladle the soup into bowls.
Garnish with chopped parsley and serve hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 42.6 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5054 mg | 108% | |
*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.
