Chicken and Squash Soup is the ultimate comfort dish that combines creamy, hearty textures with a rich, savory flavor. With tender shredded rotisserie chicken, sweet butternut squash, and a velvety sweet potato puree, this soup is perfect for chilly fall and winter days. The warm spices of smoked paprika and cumin, paired with the smoothness of coconut cream or heavy cream, elevate this dish to a deliciously comforting meal.
One of the key characteristics of this soup is its balance of flavors. The natural sweetness from the squash and sweet potatoes contrasts beautifully with the savory chicken and earthy spices, creating a delightful harmony in every spoonful. Topped with Parmesan cheese and fresh parsley, each bowl feels both nourishing and indulgent. Whether served as a light lunch or a hearty dinner, this soup is sure to warm you from the inside out.
Health Benefits
This Chicken and Squash Soup is not only comforting but also packed with nutrients. Butternut squash and sweet potatoes are rich in vitamins A and C, which promote healthy vision and a strong immune system. These vegetables also provide dietary fiber, supporting digestive health.
The addition of rotisserie chicken makes this soup a great source of lean protein, which helps keep you feeling full longer while supporting muscle growth and repair. Coconut cream or heavy cream adds a dose of healthy fats, enhancing the soup’s creamy texture without sacrificing nutrition.
For those with dietary restrictions, this recipe is easily adaptable. To make it dairy-free, simply replace the Parmesan with nutritional yeast or omit it entirely. If you’re looking for a gluten-free option, ensure the broth used is certified gluten-free. This versatile soup is as nutritious as it is delicious!
Ingredient Breakdown
Olive Oil (2 tbsp)
Purpose:
Olive oil is the foundation for sautéing the aromatics (onions and garlic) in this soup, ensuring that the flavors are well-developed and integrated. Its role as a cooking fat allows the vegetables to soften and release their natural sweetness, which contributes to the soup’s overall depth.
Health Benefits:
Olive oil is packed with healthy monounsaturated fats, which can support heart health by reducing inflammation and improving cholesterol levels. It also contains antioxidants like vitamin E, which help protect the body from oxidative stress.
Yellow Onion (1, chopped)
Purpose:
Onions provide a subtle sweetness and depth to the soup’s base flavor. As they sauté, they caramelize slightly, creating a rich and flavorful base that enhances the other ingredients, especially the spices and broth.
Health Benefits:
Yellow onions are an excellent source of vitamins C and B6, as well as fiber. These nutrients help support the immune system, improve metabolism, and promote digestive health. Onions also contain antioxidants like quercetin, which has anti-inflammatory effects.
Garlic (4 cloves, minced)
Purpose:
Garlic adds aromatic richness and a savory profile to the soup, complementing the onions. It elevates the dish with its sharp yet slightly sweet flavor when sautéed.
Health Benefits:
Garlic is well-known for its anti-inflammatory and immune-boosting properties. It contains compounds like allicin, which has been shown to reduce the risk of illness and support cardiovascular health.
Salt and Pepper (1 tsp salt, ½ tsp pepper or chili flakes)
Purpose:
Salt enhances the natural flavors of the ingredients, while black pepper or chili flakes add a hint of heat and balance. Chili flakes can be used for an extra kick if you prefer spicier flavors.
Health Benefits:
Salt, in moderation, is essential for balancing electrolytes and ensuring proper muscle and nerve function. Black pepper contains piperine, which can improve digestion and nutrient absorption, while chili flakes may boost metabolism and provide anti-inflammatory benefits.
Smoked Paprika (1 tsp)
Purpose:
Smoked paprika gives the soup a smoky, warm depth, which adds complexity to the otherwise sweet and savory flavor profile. It complements the chicken and the sweetness of the squash and sweet potatoes perfectly.
Cumin (½ tsp)
Purpose:
Cumin contributes a warm, earthy flavor that complements the sweet vegetables. Its slightly nutty taste helps to balance the richness of the chicken and the broth, giving the soup an additional layer of flavor.
Shredded Rotisserie Chicken (2 cups)
Purpose:
Using pre-cooked rotisserie chicken adds convenience to this recipe. The chicken adds a savory element to the soup, making it hearty and filling, while also cutting down on cooking time.
Health Benefits:
Chicken is a lean source of protein, low in fat, and packed with essential amino acids. It helps support muscle growth and keeps you feeling full, making this soup a satisfying meal.
Squash and Sweet Potato Puree (2 cups)
Purpose:
This puree provides a creamy texture and adds natural sweetness to the soup. It acts as a thickening agent while also contributing to the soup’s rich, comforting flavor.
Health Benefits:
Both butternut squash and sweet potatoes are loaded with vitamins A and C, which are crucial for immune support, skin health, and eye health. They’re also high in fiber, promoting good digestion and helping to regulate blood sugar levels.
Chicken Broth (3-4 cups)
Purpose:
The chicken broth acts as the base of the soup, providing moisture and flavor. It also helps you control the thickness of the soup, depending on how much you add.
Health Benefits:
Chicken broth, especially if it’s made from bone broth, contains collagen, which supports joint health and gut function. It’s also rich in minerals like calcium, magnesium, and phosphorus, which are vital for overall health.
Parmesan Cheese (½ cup, plus 1 tbsp for topping)
Purpose:
Parmesan cheese adds a salty, savory richness to the soup, enhancing the creaminess of the dish. It also complements the sweet and savory flavors, providing a well-rounded taste.
Health Benefits:
Parmesan is high in calcium, which is essential for bone health. It’s also a good source of protein. For those avoiding dairy, this can be omitted or replaced with nutritional yeast for a similar umami flavor.
Fresh Parsley (½ cup for garnish)
Purpose:
Parsley adds a burst of freshness and color to the soup, brightening its presentation. It helps balance the richness of the soup, bringing a fresh, herbal note to each bite.
Health Benefits:
Parsley is rich in vitamin K, which supports healthy bones and blood clotting. It also contains antioxidants that support the body’s ability to fight oxidative stress, contributing to overall wellness.
How to Make the Chicken and Squash Soup
1️⃣ Cook the Aromatics
Process: Start by heating 2 tablespoons of olive oil in a large stockpot over medium heat. Once the oil is warm, add the chopped yellow onion and sauté for 5-7 minutes, stirring occasionally. The onion should soften and become translucent, releasing its natural sweetness.
Next, add the minced garlic and continue stirring for about 1-2 minutes until fragrant. Be careful not to let the garlic burn, as it can become bitter. Once the garlic releases its aroma, season the mixture with salt, pepper (or red pepper flakes for heat), smoked paprika, and cumin. Stir everything together to ensure the spices coat the onions and garlic, giving the soup base a warm, earthy flavor.
Tips:
- Stir frequently to prevent the garlic from sticking to the bottom of the pot and burning.
- Sautéing the onions and garlic not only softens them but also intensifies their flavors. This step creates a fragrant base that sets the tone for the entire soup, providing sweetness and a savory depth.
- If you like stronger flavors, you can let the onions caramelize slightly for extra richness.
2️⃣ Add the Chicken
Process: Once your aromatics are cooked and well-seasoned, stir in the shredded rotisserie chicken. Since the chicken is pre-cooked, you only need to cook it for about 2 minutes, just enough to warm it through and allow it to absorb the flavors of the spices and aromatics. Stir continuously to ensure the chicken is evenly mixed into the onion and garlic base.
Tips:
- Using rotisserie chicken saves time and adds convenience, especially if you’re preparing the soup quickly. However, if you prefer more control over seasoning, you can substitute rotisserie chicken with boiled or grilled chicken breast.
- If you’re using homemade chicken, season it with salt and pepper during cooking to add more flavor to the final dish. You can even poach the chicken in broth to add extra moisture.
3️⃣ Incorporate the Puree
Process: After the chicken has warmed through, it’s time to add the star ingredient: the squash and sweet potato puree. Pour 2 cups of the puree into the pot and stir well, ensuring the puree fully incorporates with the chicken, onions, garlic, and spices. The puree thickens the soup, giving it a smooth and creamy texture without the need for heavy cream (though you can still use cream for extra richness if desired).
The sweet and savory combination of butternut squash and sweet potato adds a luscious texture that binds all the flavors together. As the puree blends with the rest of the ingredients, the soup will start to thicken naturally, creating a hearty base.
Tips:
- To save time, you can prepare the squash and sweet potato puree in advance and store it in the refrigerator or freezer until you’re ready to use it.
- Feel free to adjust the amount of puree according to your texture preference. If you like a thicker soup, add more puree. If you prefer a thinner soup, you can reduce the amount slightly.
4️⃣ Simmer with Broth and Cheese
Process: Once the puree has blended well with the chicken and aromatics, pour in 3-4 cups of chicken broth. Stir to combine, ensuring the liquid is well mixed with the puree. The amount of broth you use will determine the thickness of your soup. For a thicker consistency, use less broth; for a thinner, more soupy texture, use the full 4 cups.
After the broth is incorporated, stir in ½ cup of grated Parmesan cheese. The Parmesan will melt into the soup, adding a salty, umami richness that balances the sweetness of the squash and sweet potatoes. Bring the soup to a gentle simmer and cook for about 2 minutes, allowing the flavors to meld together.
Tips:
- If you find the soup is too thick, simply add more broth until you reach your desired consistency.
- Adjust the amount of Parmesan to suit your taste—more cheese for extra creaminess, or less if you prefer a lighter flavor.
5️⃣ Serve
Process: Once the soup has finished simmering, it’s ready to be served. Ladle the hot soup into individual bowls and top each one with a sprinkle of extra Parmesan cheese and a handful of freshly chopped parsley for garnish. The Parmesan adds a final hit of savory flavor, while the parsley provides a fresh, herbaceous contrast that brightens up the dish.
Serve the soup hot and enjoy immediately. This hearty, comforting Chicken and Squash Soup is perfect on its own or served alongside crusty bread for dipping.
Squash and Sweet Potato Puree Recipe
Ingredients
- 1 small butternut squash (peeled, deseeded, cut into chunks)
- 1 sweet potato (peeled, cut into chunks)
- 2 tbsp olive oil
- 13 oz coconut cream (or heavy cream)
- 1 tsp salt
- ½ tsp black pepper
Instructions
1️⃣ Roast the Vegetables
Preheat your oven to 400°F (200°C). Start by tossing the butternut squash and sweet potato chunks with 2 tablespoons of olive oil, ensuring they are evenly coated. Season the vegetables with 1 teaspoon of salt and ½ teaspoon of black pepper to enhance their natural sweetness and flavor.
Spread the seasoned squash and sweet potatoes in an even layer on a baking sheet lined with parchment paper. Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized around the edges. You should be able to easily pierce them with a fork when they’re ready. Roasting helps concentrate the natural sugars in the squash and sweet potatoes, giving the puree a deeper, richer flavor.
2️⃣ Blend the Puree
Once the vegetables are roasted and cooled slightly, transfer them to a blender or food processor. Add 13 oz of coconut cream (or heavy cream if you prefer a richer, dairy-based version). Blend until smooth and creamy, pausing to scrape down the sides of the blender as needed to ensure an even texture. Taste and adjust the seasoning if necessary, adding more salt or pepper to taste.
Benefits of Making Puree in Advance
Making the squash and sweet potato puree ahead of time is a great way to streamline the soup-making process. You can prepare the puree and store it in the refrigerator for up to 3 days or freeze it for longer-term storage. This freezer-friendly puree will save time during busy weeknights, allowing you to quickly assemble the Chicken and Squash Soup.
FAQs
1. Can I make this soup dairy-free?
Yes! You can easily make this soup dairy-free by substituting Parmesan cheese with nutritional yeast, which gives a similar savory, umami flavor. Also, instead of using heavy cream, opt for coconut cream, which adds richness and creaminess without dairy.
2. Can I freeze the soup?
Absolutely. This soup freezes exceptionally well. Store it in an airtight container, and it will keep for up to 3 months in the freezer. When you’re ready to enjoy it again, just thaw and reheat. “Good food is always worth the wait,” as Julia Child might say, and a good freezer stock of soup proves her point.
3. What’s the best chicken to use for this recipe?
Rotisserie chicken is the most convenient option, providing pre-cooked, flavorful chicken that’s ready to go. However, you can also use homemade boiled or grilled chicken if you want more control over seasoning. As Anthony Bourdain once said, “Good food is very often, even most often, simple food.”
4. How do I thicken or thin the soup?
For a thicker soup, add more of the squash and sweet potato puree or reduce the amount of broth. If you prefer a thinner consistency, simply add more chicken broth.
5. What other vegetables can I add to this soup?
You can add carrots, celery, or spinach to boost nutrition and add more flavor. These vegetables blend beautifully with the existing ingredients, making the soup even heartier.
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Chicken and Squash Soup
Description
This Chicken and Squash Soup is a hearty, comforting meal perfect for cooler days. It’s made with tender shredded chicken and a flavorful squash and sweet potato puree, finished with Parmesan for a creamy, savory touch.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper (or red chili pepper flakes for heat)
- 1 tsp smoked paprika
- ½ tsp cumin
- 2 cups shredded rotisserie chicken breast, skin removed
- 2 cups squash and sweet potato puree (recipe below)
- 3–4 cups chicken broth
- ½ cup grated Parmesan cheese (plus 1 tbsp for topping)
- ½ cup fresh parsley, for garnish
Instructions
1️⃣ Cook the aromatics:
Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the chopped onion and cook for about 5-7 minutes, until softened. Add the minced garlic and sauté for 1-2 minutes until fragrant. Season with salt, black pepper (or red pepper flakes), smoked paprika, and cumin. Stir to combine.
2️⃣ Add the chicken:
Stir in the shredded rotisserie chicken and cook for about 2 minutes until warmed through.
3️⃣ Incorporate the puree:
Add the prepared squash and sweet potato puree (see recipe below), stirring until well combined with the chicken and aromatics.
4️⃣ Simmer with broth and cheese:
Pour in 3-4 cups of chicken broth, depending on your preferred soup thickness. Stir in ½ cup of grated Parmesan cheese. Bring to a simmer and let the soup cook for about 2 minutes, allowing the flavors to meld. If you prefer a thinner consistency, add more broth as needed and adjust seasonings.
5️⃣ Serve:
Ladle the soup into bowls, top with an extra sprinkle of Parmesan cheese and fresh parsley for garnish. Serve hot and enjoy!
Squash and Sweet Potato Puree:
1️⃣ Roast the vegetables:
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Spread the butternut squash and sweet potato chunks on the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 20-30 minutes or until tender.
2️⃣ Puree the vegetables:
Allow the roasted squash and sweet potato to cool for about 10 minutes. Place the cooled vegetables in a blender or food processor. Add the canned coconut cream or heavy cream and blend until smooth. Set aside for the soup.
Notes
- Customize the consistency: Adjust the thickness of the soup by adding more chicken broth if you prefer a thinner soup, or reduce the amount for a thicker, stew-like consistency.
- For added creaminess, you can stir in more coconut cream or heavy cream before serving.
- Make-ahead tip: The squash and sweet potato puree can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months.
