This Butternut Squash Chicken Soup is comforting and flavorful. Loaded with tender chicken thighs, hearty kale, and sweet squash all in a savory parmesan broth, this soup combines the classic chicken noodle with the sweet, nutty flavor of roasted butternut squash, into a meal that’s perfect for cool days.
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Soup season is every season in our house, and as we prepare for autumn and cooler months ahead, there's nothing more comforting than a warm bowl of soup. Whether it’s Tomato Soup with Grilled Cheese, Creamy Apple Soup, or Corn Chowder with Sausage, no matter the weather, there’s a cozy soup recipe waiting to be enjoyed.
Our Butternut Squash Chicken Soup is a unique twist on the classic chicken noodle soup. An elevated experience in every bowl, the addition of butternut squash adds sweetness and creaminess, while a flavorful yet thin parmesan cheese broth adds nuttiness with every bite.
The saltiness complements the sweetness of the squash, while the chicken and kale add heartiness. Together, these elements create a warm, comforting recipe that's satisfying and a comforting recipe that’s perfect for cozy nights.
Why You’ll Love This Recipe
- It's easy to make: A simple soup recipe that requires minimal prep and cooking time, this butternut squash chicken soup is ideal for busy weeknights when you're craving something comforting without spending hours in the kitchen.
- It’s comforting: The combination of tender chicken, hearty kale, and the natural sweetness of butternut squash paired with a parmesan broth creates a rich, comforting flavor that feels like a warm hug on a chilly day.
- It’s meal prep friendly: Make a big batch of this soup and store it in the fridge to enjoy all week or freeze it to enjoy it with the craving strikes.
If you love this Butternut Squash Chicken Soup recipe, you'll also love our Butternut Squash Pancakes, Butternut Squash Gnocchi, Sautéed Butternut Squash, Roasted Frozen Butternut Squash, and our Carrot and Butternut Squash Soup.
Ingredient List
- Olive oil: use extra virgin olive oil, the best quality available.
- Chicken thighs: look for skinless, boneless chicken thighs, as fresh as possible. Chicken breast works as well, but thighs have the most flavor.
- Onion: use your preferred cooking onion, such as yellow or white onions, or shallots for a slightly milder flavor.
- Celery: fresh celery enhances the flavor of the soup, providing herbaceous notes.
- Butternut Squash: the star of the soup, use fresh or frozen butternut squash cut into cubes.
- Garlic: fresh garlic to enhance the flavor of the soup.
- Chicken Stock: homemade chicken stock is best if available, otherwise store-bought stock works too. The stock provides the base flavor and gives depth to the soup. Vegetable and turkey stock will also work for the recipe.
- Pasta: orecchiette is our favorite pasta shape to use in most soups, but use what you prefer.
- Kale: fresh or frozen curly green or purple kale are wonderful in soups as they hold up well to heat and maintain a subtle crunch and complementing flavor.
- Parmesan: use Parmigiano Reggiano if available.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Make it vegetarian/vegan: skip the chicken and substitute the chicken stock for vegetable stock to make a hearty, comforting, and filling vegetarian soup.
- Switch up the squash: butternut squash can be substituted with acorn, delicata, or hubbard squash, or pumpkin.
- Make it creamy: add richness to the soup by stirring in a cup of cream before serving to make for a creamy squash and chicken soup.
Recipe Steps: How to Make Butternut Squash Chicken Soup
1. Cook the chicken.
Season chicken thighs with salt. Heat oil in a soup pot over medium-high. Add chicken and cook 3-4 minutes per side until golden brown. Remove from pot.
2. Saute the vegetables.
Add remaining oil, onion, garlic, celery, and butternut squash to the pot. Season with salt and pepper. Sauté for 7-8 minutes.
3. Make it soup.
Pour in chicken stock, bring to a boil, and add pasta. Cook as per package instructions. Chop the chicken and add to the soup.
4. Finish the soup.
Stir in Parmesan, add kale, and cook until wilted.
5. Let it rest.
Allow the soup to rest for a few minutes before serving to let the flavors meld together.
Chef's Tips
- Sear the chicken: Ensure you get a good sear on the chicken to develop deep flavor. The caramelization on the chicken adds richness to the soup base.
- Use homemade stock: If possible, use homemade chicken stock in the soup. Homemade stock will have a much deeper flavor than store-bought.
- Add the kale late: Stir the kale in just before the soup finishes to help it keep its vibrant color and crunch.
- Season gradually: Season your soup throughout the cooking process, salting the chicken before browning, the vegetables while sautéing, and tasting after the broth is added and adjusting as necessary before serving.
Make Ahead, Storage, and Freezing
Make ahead: Like many soups, this butternut squash chicken soup gets even deeper flavor if made ahead and reheated. We recommend making this soup no more than 3 days ahead of serving.
Storage: Allow any leftover soup to cool to room temperature before storing in an airtight container in the fridge for up to 5 days. Reheat on the stove until hot.]
Freezing: If making this soup to freeze, allow it to cool to room temperature before transferring to a freezer-safe container and freezing for up to 6 months. To reheat, defrost the soup for 24 hours in the fridge, or run it under warm water until the soup releases from the container and reheat in a pot until hot.
Recipe FAQs
Yes, you can swap out kale with other hearty greens like spinach, Swiss chard, or collard greens. Spinach has a milder flavor and cooks quickly, while Swiss chard and collard greens bring a similar texture to kale but might need a bit more cooking time.
Absolutely! Chicken breasts work well too, but they can become dry if overcooked. To avoid this, add the cooked, shredded chicken breasts near the end of cooking along with the kale and Parmesan so they stay tender.
Add kale during the last few minutes of cooking to prevent it from overcooking. Just stir it in for a minute or two, allowing it to wilt but retain a slightly firm texture. This way, the kale stays vibrant and holds its shape in the soup.
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Recipe Card
Butternut Squash Chicken Soup
Ingredients
- 1 lb. chicken thighs skinless and boneless
- 1 teaspoon salt plus additional to taste
- 2 tablespoon olive oil divided
- 1 large onion diced
- 2 cloves garlic crushed and chopped
- 2 stalks celery diced
- 1 small butternut squash peeled, seeds removed and cubed
- 8 cups chicken stock
- 8 oz. dry pasta orecchiette or shells
- 1 cup Parmesan cheese grated
- 4 cups chopped kale leaves and stems
Instructions
- Season chicken thighs with salt and set aside.
- Heat a soup pot over medium-high heat. Add 1 tablespoon of olive oil and once smoking, carefully arrange the chicken in the pot. Cook for 3-4 minutes until golden, then flip and cook another 3 minutes until brown. Transfer to a plate to rest.
- Add remaining oil to the pot and add the onion, garlic, celery, and butternut squash. Season generously with salt and pepper, and saute for 7-8 minutes, stirring often, until the onions and celery are tender.
- Pour in the chicken stock and bring to a boil, stirring occasionally, then add the pasta to cook as per the package instructions. As the pasta cooks, roughly chop the chicken and add to the soup to finish cooking. Once the pasta is cooked, turn the heat down to low.
- Stir in parmesan until melted, then add the kale. Stir for a minute until the kale is wilted. Season with salt and pepper, and enjoy.
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