This Creamy Butternut Squash and Chicken Soup is a delightful, dairy-free, and healthy recipe, featuring the rich flavors of roasted butternut squash, tender chicken, and savory bacon for a truly satisfying meal.
There’s an undeniable comfort in a warm bowl of soup, and this butternut squash soup with chicken takes that comfort to a whole new level. It’s a wonderfully creamy and inviting dish, boasting a deep, rich flavor from perfectly roasted butternut squash. What truly elevates this soup is the generous addition of grilled chicken, providing a hearty protein boost, along with the incredible savory notes from crispy bacon, robust chicken stock, and aromatic herbs like sage and thyme. It’s truly a gourmet soup experience you can easily create at home.
Ideal for chilly evenings or simply when you crave something nourishing and flavorful, this soup is a fantastic choice. For other comforting options on a cold day, I also enjoy my Paleo Chicken Soup or a soothing cup of fresh mint tea.
I had the pleasure of developing this recipe in partnership with US Wellness Meats, where I tested several of their exceptional grass-fed and all-natural meat and poultry products. Their commitment to quality ingredients shines through, making this soup even more special.
Table of Contents
- Why This Recipe Works
- Essential Recipe Ingredients
- Easy Ingredient Swaps for Customization
- Step-by-Step Soup Instructions
- Best Toppings for This Chicken Butternut Squash Soup
- Frequently Asked Questions
- Expert Tips for the Perfect Soup
- Other Healthy Soup Recipes You May Enjoy
- More Butternut Squash Recipes
- Butternut Squash and Chicken Soup Recipe Card
Why This Butternut Squash and Chicken Soup Recipe Works
This recipe isn’t just another soup; it’s a culinary masterpiece that delivers on flavor, health, and versatility. Here’s why it deserves a spot in your recipe collection:
- A Cozy, Protein-Packed Meal: This dairy-free butternut squash soup is incredibly comforting, offering a rich and velvety texture that feels like a warm hug. The addition of succulent chicken breast and crispy bacon transforms it from a simple vegetable soup into a robust, protein-packed meal, ensuring you stay full and satisfied. It’s the perfect answer to a busy weeknight dinner or a leisurely weekend lunch.
- Incredibly Versatile for Various Diets: Whether you’re adhering to a Paleo, Whole30, or gluten-free lifestyle, this soup can be easily adapted. The dairy-free base (using coconut cream) makes it suitable for many dietary needs, and with a few simple ingredient swaps, you can tailor it further to your preferences without compromising on taste.
- Bursting with Vitamins and Minerals: Butternut squash is a nutritional powerhouse. It’s an excellent source of essential vitamins like Vitamin A and C, which are crucial for immune health and vision. It also provides important minerals such as magnesium. Enjoying this soup means you’re nourishing your body with a delicious dose of goodness.
- Gourmet Flavor That Pleases Any Crowd: Despite its healthy credentials, this is truly a gourmet soup. The harmonious blend of roasted butternut squash, savory chicken, and fragrant herbs creates a sophisticated flavor profile that will impress even the most discerning palates. It’s perfect for entertaining guests or simply elevating your everyday meals. Serve it with a side of homemade almond flour crackers for an extra special treat!
- Simple & Accessible Ingredients: You won’t find any obscure ingredients here. This recipe relies on readily available fresh produce, quality meats, and common pantry spices, making it accessible for any home cook.
Essential Recipe Ingredients
Gathering high-quality ingredients is key to making this soup shine. Here’s a detailed look at what you’ll need:
- Butternut Squash: A medium-sized, fresh butternut squash is ideal. Look for one that feels heavy for its size and has smooth, unblemished skin. Roasting it brings out its natural sweetness and creates a deeper, more complex flavor.
- Shallots: These small, delicate onions offer a milder, sweeter, and more sophisticated flavor compared to regular onions. They contribute a wonderful aromatic depth to the soup base.
- Garlic: Fresh organic garlic is a must! Its pungent, savory notes are essential for building a robust flavor foundation. Minced fresh garlic offers a brightness that powdered garlic can’t quite replicate.
- Chicken Breast: Opt for high-quality chicken breast. Free-range, hormone-free, and antibiotic-free chicken will provide the best flavor and texture, ensuring your soup is as wholesome as it is delicious.
- Dried Thyme, Rubbed Sage, Red Pepper Flakes, Cumin, Ground Nutmeg: This carefully selected blend of herbs and spices is what gives this soup its signature, warming, and wonderful flavor profile. Thyme and sage are classic partners for squash, while red pepper flakes add a subtle kick, and cumin and nutmeg lend an exotic warmth.
- Chicken Stock or Bone Broth: Either works beautifully. Bone broth is highly recommended if you’re looking to maximize the protein and nutrient content, as it’s packed with collagen and amino acids, adding an extra layer of richness and health benefits.
- Coconut Cream: This is the secret to achieving a luscious, creamy, and dairy-free texture. Use a high-quality canned full-fat coconut cream (not coconut milk for this recipe, unless specified in swaps) for the best results, ensuring a smooth, velvety consistency without any dairy.
- Honey: A touch of honey perfectly balances the earthy sweetness of the butternut squash, boosting the overall flavor complexity without making the soup overly sweet.
- Bacon: While optional, crispy bacon crumbles make an absolutely fantastic topping, adding a salty, smoky crunch that complements the creamy soup beautifully.
For a full list of ingredients and precise measurements, please refer to the recipe card below.
I was particularly impressed by the quality of the ingredients from US Wellness Meats. Their Smoked Uncured Bacon is nitrate-free, preservative-free, and contains only two ingredients: pork and salt – exactly as it should be! It crisps up wonderfully and adds an incredible depth of flavor, making it perfect for a butternut squash soup with bacon. Their Chicken Stock is naturally Paleo, and their chicken breast comes from free-range chickens fed a vegetarian diet, ensuring it’s all-natural with no hormones or antibiotics. This commitment to quality truly enhances the final dish.
Easy Ingredient Swaps for Customization
One of the best things about this butternut squash and chicken soup recipe is its adaptability. Feel free to customize it based on your dietary needs or what you have on hand:
- Shallots Alternative: If you don’t have shallots, you can easily substitute them with regular yellow onions, diced fine, or even use a small amount of onion powder for convenience.
- Coconut Cream Alternative: For those who prefer dairy or don’t have coconut cream, you can use heavy cream for a richer soup, or opt for full-fat coconut milk (though it may be slightly less thick) or almond milk for a lighter, still dairy-free option.
- Honey Alternative: Maple syrup makes an excellent one-to-one swap for honey, offering a similar sweetness and depth of flavor.
- Chicken Stock Alternative: If chicken stock isn’t available, beef stock can be used for a deeper, more robust flavor, or a good quality vegetable stock for a vegetarian base (though you’d omit the chicken and bacon in that case).
- Fresh Garlic Alternative: In a pinch, garlic powder can be used. Approximately ¼ teaspoon of garlic powder can replace one clove of fresh garlic.
Step-by-Step Soup Instructions for Success
Creating this flavorful butternut squash and chicken soup is a straightforward process. Follow these steps for a perfect bowl every time:
Step 1: Prepare and Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil for easy cleanup. Carefully cut the butternut squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides generously with olive oil, then sprinkle with a pinch of dried thyme, rubbed sage, salt, and black pepper. Place the squash halves face down (cut side down) on the prepared baking sheet. Roast in the preheated oven for 40-45 minutes, or until the flesh is fork-tender. The exact cooking time will vary depending on the thickness of your squash. Set it aside to cool slightly.
Step 2: Cook the Chicken and Aromatics
While the squash is roasting, heat ½ tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced shallots and minced garlic to the pot and sauté them until they become fragrant and translucent, which usually takes about 3-5 minutes. Next, add the chicken breast to the pot. Season the chicken with ¼ teaspoon of salt, ¼ teaspoon of ground black pepper, ¼ teaspoon of rubbed sage, ½ teaspoon of dried thyme, and a pinch of red pepper flakes. Cook the chicken until it’s thoroughly cooked through, about 4-6 minutes per side, depending on its thickness. Once cooked, remove the chicken from the pot and set it aside to cool. Leave the sautéed shallots and garlic in the pot, as they form the flavor base for the soup.
Step 3: Prepare and Puree the Butternut Squash Soup
Once the roasted butternut squash is cool enough to handle, carefully remove its skin and cut the tender flesh into manageable cubes. Add these butternut squash cubes back into the soup pot with the shallots and garlic. Pour in the 4 cups of chicken stock (or bone broth), ½ cup of coconut cream, ⅛ teaspoon of cumin, ¼ teaspoon of ground nutmeg, 1 teaspoon of salt, ¼ teaspoon of ground pepper, ¼ teaspoon of dried thyme, ½ teaspoon of rubbed sage, and 1 tablespoon of honey. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 10-15 minutes. Once simmered, remove the pot from the heat and use an immersion blender to puree the soup directly in the pot until it’s completely smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids). Taste the soup and adjust seasonings with more salt, pepper, thyme, or sage if desired.
Step 4: Prepare the Crispy Bacon Topping
To prepare the bacon, place 5 strips of bacon on a microwave-safe plate lined with several layers of paper towels. Cover the bacon with another layer of paper towels. Microwave on high for approximately 5 minutes, or until the bacon is perfectly crispy to your liking. Cooking times may vary depending on your microwave wattage, so keep an eye on it. Once cooked, let the bacon cool slightly on the paper towels to absorb excess grease. When cooled, crumble the crispy bacon into small pieces.
Step 5: Assemble and Serve Your Masterpiece
- Take the cooled grilled chicken and cut it into bite-sized pieces. You have the option to either stir all the diced chicken directly into the entire pot of soup, or you can add individual portions of chicken to each serving bowl, depending on preference.
- Ladle the warm, creamy butternut squash soup into bowls. Generously top each serving with the freshly crumbled crispy bacon. Add any additional desired toppings (see suggestions below) for extra flavor and texture. Serve immediately and enjoy!
Best Toppings for This Chicken Butternut Squash Soup
While the crushed bacon and tender chicken are fantastic on their own, a few extra toppings can truly elevate your bowl of butternut squash soup:
- A Splash of Coconut Cream: A small swirl of additional coconut cream can add a beautiful marbling effect and an extra layer of richness to each serving.
- Fresh Herbs: A sprinkle of freshly chopped parsley, chives, or a few whole sage leaves can add brightness and a pop of color.
- Toasted Pumpkin Seeds: These offer a delightful crunch and nutty flavor that complements the squash perfectly. Lightly toast them in a dry pan for a few minutes before sprinkling.
- Bread Crumbs or Croutons: For those who don’t need a gluten-free option, crispy bread crumbs or homemade croutons provide wonderful texture.
- Goat Cheese Crumbles: If you’re not strictly dairy-free, a scattering of tangy goat cheese crumbles adds a creamy, savory counterpoint to the sweetness of the squash.
- Crispy Fried Sage Leaves: Fry a few fresh sage leaves in a little oil until crispy for an elegant and flavorful garnish.
- Red Pepper Flakes: For an extra kick, a final pinch of red pepper flakes can awaken the palate.
Frequently Asked Questions About Butternut Squash and Chicken Soup
Is butternut squash soup healthy?
Absolutely! This butternut squash soup is incredibly healthy. It’s made with simple, wholesome, real food ingredients. Butternut squash itself is naturally low in calories but rich in essential vitamins and minerals. It’s an excellent source of Vitamin A, Vitamin C, and magnesium, contributing to overall well-being. Coupled with lean protein from chicken and healthy fats from coconut cream, it’s a balanced and nutritious meal.
What goes well with butternut squash soup?
Butternut squash soup pairs wonderfully with a variety of accompaniments. Crusty garlic bread or a fresh green salad with a light vinaigrette are classic choices. For a heartier meal, serve it alongside roasted vegetables, grilled sandwiches, or even a simple cheese toastie. Its creamy texture also makes it a great starter for a more elaborate dinner.
How do you store and freeze this soup?
To store: Allow the soup to cool completely to room temperature. Transfer it into airtight containers and store in the refrigerator for up to 4-5 days. To reheat, gently warm the soup in the microwave or on the stovetop over medium-low heat until heated through, stirring occasionally.
To freeze: Ensure the soup is entirely cool. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Freeze for up to 2 months. To reheat, thaw the frozen soup in the refrigerator overnight, then transfer it to a pot and heat gently on the stovetop, or reheat directly from frozen in the microwave or on the stovetop over very low heat, stirring frequently to prevent scorching.
Can I make this soup vegetarian?
Yes, absolutely! To make this a delicious vegetarian butternut squash soup, simply omit the chicken and bacon. You can replace the chicken stock with a high-quality vegetable broth. For added protein, consider stirring in some cooked lentils, chickpeas, or white beans at the end, or topping with roasted nuts or seeds.
How do I pick a good butternut squash?
When selecting a butternut squash, look for one that is firm and heavy for its size, indicating it’s fully hydrated. The skin should be uniformly tan or beige, without any soft spots, green patches (which indicate immaturity), or deep cuts. A long, straight neck is often preferred, as it contains more flesh and fewer seeds than the bulbous bottom.
Expert Tips for the Perfect Butternut Squash and Chicken Soup
- Don’t Skimp on Roasting: The roasting step for the butternut squash is crucial. It caramelizes the natural sugars in the squash, intensifying its sweetness and creating a depth of flavor that boiling cannot achieve. Ensure the squash is truly fork-tender and slightly browned at the edges.
- Taste and Adjust Seasoning: Always taste your soup before serving and adjust the salt, pepper, and herbs as needed. Individual palates vary, and different brands of chicken stock or bone broth can have varying sodium levels.
- Achieve Creamy Smoothness: For the smoothest soup, an immersion blender is fantastic and convenient. If using a regular blender, be very careful with hot liquids: blend in small batches, fill the blender no more than halfway, and remove the center cap of the lid (covering the opening with a kitchen towel) to allow steam to escape.
- Crispy Bacon Matters: For the best texture contrast, make sure your bacon is extra crispy before crumbling it over the soup. This provides a delightful crunch against the creamy base.
- Quality of Ingredients: As with any simple recipe, the quality of your ingredients truly makes a difference. Investing in good quality chicken, fresh shallots and garlic, and a rich chicken stock or bone broth will elevate the soup’s flavor significantly.
Other Healthy Soup Recipes You May Enjoy
If you’re a fan of comforting and nutritious soups, here are a few more recipes you might love:
- Dairy-free Sweet Potato Broccoli Soup: A vibrant and creamy soup packed with vegetables, perfect for a light yet satisfying meal.
- Paleo and Whole30 Tomato Vegetable Soup: A classic and hearty option, brimming with fresh vegetables and rich tomato flavor.
- Ground Turkey and Rice Soup: A wholesome and filling soup, great for meal prep and family dinners.
- Carrot Ginger Soup: A bright, flavorful, and incredibly healthy soup with a zesty kick.
More Butternut Squash Recipes
If you have extra butternut squash or simply adore this versatile vegetable, explore these other delicious recipes:
- Roasted Butternut Squash: A simple yet flavorful side dish that highlights the natural sweetness of butternut squash.
- High Protein Butternut Squash Soup: Another excellent option for those looking to boost their protein intake in a comforting soup.
- ❤️ Don’t forget to check out a full list of all my soups and stews for more culinary inspiration! ❤️
Did you try this recipe? Please leave me a ⭐ review below! Your feedback is greatly appreciated.
Butternut Squash and Chicken Soup
A delicious, creamy, dairy-free butternut squash soup recipe made with added chicken and bacon.
By: Dominique
Servings: 6
Prep Time: 55 mins
Cook Time: 40 mins
Ingredients
- 1 large butternut squash, (about 3-3.5 lbs), cut in half and with the seeds removed
- ½ Tbs olive oil
- ½ cup diced shallots, (2 large shallots)
- 1.5 Tbs diced garlic, (4 cloves)
- 1 pound chicken breast
- 1 ¼ tsp salt, divided
- ½ tsp ground black pepper, divided
- ¾ tsp dried thyme, divided
- ¾ tsp rubbed sage, divided
- a pinch of red pepper flakes
- 4 cups chicken stock, (or bone broth)
- ½ cup coconut cream, (canned)
- ⅛ tsp cumin
- ¼ tsp ground nutmeg
- 1 Tbs honey
- 5 strips of bacon
Instructions
- Preheat oven to 400 degrees F. Cover a cookie sheet in aluminum foil.
- Cover the cut sides of the butternut squash with ½ Tbs olive oil, a pinch of salt, a pinch of pepper, a pinch of thyme, and a pinch of sage. Place the squash face down (cut sides down) on the cookie sheet. Bake the squash in the oven for 40-45 minutes, until soft (the time it takes to soften depends on how thick it is). Set aside to cool.
- Put ½ Tbs of olive oil into a large soup pot over medium heat. Cook the diced shallots and garlic until fragrant, about 3-5 minutes. Add the chicken to the pot and cover it with ¼ tsp salt, ¼ tsp ground black pepper, ¼ tsp rubbed sage, ½ tsp thyme, and a pinch of red pepper flakes. Cook the chicken until cooked through (4-6 mins per side depending on how thick your chicken breast is). Remove the chicken from the pan, leaving the garlic and onions in the pan.
- Remove the butternut squash peel, and cut the butternut squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, ⅛ tsp cumin, ¼ tsp nutmeg, 1 tsp salt, ¼ tsp ground pepper, ¼ tsp dried thyme, ½ tsp rubbed sage and 1 Tbs honey. Bring the soup to a simmer and cook for 10 to 15 minutes. Remove from heat.
- Puree the soup using an immersion blender or a regular blender until smooth. Taste and season with more salt and pepper or thyme and sage if you think the soup needs it.
- Put 5 strips of bacon on a plate lined with paper towels and cover the top of them with paper towels. Cook for 5 minutes in the microwave until crispy. Once the bacon has cooled, crumble it up.
- Cut the grilled chicken into bite-sized pieces. Add the diced chicken to the soup or to each individual bowl of soup. Then sprinkle soup with crumbled up bacon and desired toppings.
Notes
This recipe is inspired by this butternut squash soup recipe.
- Instead of the shallots: you can use regular onions or onion powder.
- Instead of coconut cream: you can use heavy cream, coconut milk or almond milk.
- Instead of honey: you can use maple syrup.
- Instead of chicken stock: you can use beef stock or vegetarian stock.
- Instead of fresh garlic: you can use garlic powder.
Nutrition
Calories: 296kcal
Carbohydrates: 17.3g
Protein: 24.4g
Fat: 15g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: dinner
Cuisine: American