Butternut Squash Chicken Soup
This Butternut Squash Chicken Soup is the perfect blend of comfort and flavor. Tender chicken thighs, hearty kale, and sweet butternut squash come together in a savory parmesan broth for a light yet satisfying meal. With a balance of classic chicken soup and the rich, nutty taste of squash, it’s an ideal dish to warm you up on cooler days.
Servings: 8 servings
Calories: 452kcal
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.
Notes
Scroll up to view a visual walkthrough of the recipe.
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: 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.
Nutrition
Calories: 452kcal | Carbohydrates: 44g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 71mg | Sodium: 898mg | Potassium: 866mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11209IU | Vitamin C: 32mg | Calcium: 247mg | Iron: 2mg