Recipe: Chicken Butternut Squash Soup

Rich and flavorful, this hearty soup features tender chicken, sweet butternut squash, and a hint of cumin in a silky, comforting broth, brightened with lemon juice and parsley. To save time, opt for pre-cut butternut squash. This one-pot meal is perfect for meal prep, freezes well, and delivers a satisfying blend of comfort and nourishment with every spoonful. Serve with crusty bread if not avoiding gluten and a simple winter greens salad.

Prep Time

25 minutes

Cook Time

30 minutes

Makes

6 servings

Ingredients

1 tablespoon olive oil

1 medium onion, chopped into ¼-inch pieces

1 medium red bell pepper, diced into ½-inch pieces

1 teaspoon ground cumin

4 cloves garlic, minced or pressed

1 pound boneless skinless chicken thighs or chicken breasts

6 cups butternut squash, peeled and cut into cut into ¾-inch cubes

5 cups chicken broth or chicken bone broth

1 teaspoon Kosher salt, more to taste

½ teaspoon black pepper

4 tablespoons lemon juice

2 tablespoons fresh parsley, chopped, plus more for garnish

2 tablespoons pumpkin seeds, optional for garnish

Preparation

Heat olive oil in a 5 to 6-quart Dutch oven or soup pot over medium to medium-high heat. Add onion, bell pepper, and cumin. Cook, stirring occasionally, until vegetables soften, about 5 to 6 minutes.
Stir in the garlic and cook, stirring constantly, for 1 more minute.
Add chicken, cubed butternut squash, chicken stock, salt, and pepper. Stir to combine.
Cover, bring to a boil, then reduce heat to low. Cover again and simmer for 15 to 20 minutes, stirring once or twice, until the chicken is fully cooked with an internal temperature of 165 degrees Fahrenheit.
Remove the chicken with a slotted spoon, shred it, and set aside.
Ladle 4 cups of the soup into a heatproof bowl. Blend with an immersion blender, or in a high-powered blender or food processor, until smooth. If using a blender or food processor, remove the lid’s center cap and loosely cover with a kitchen towel to allow steam to escape safely.
Return the pureed soup to the pot along with the shredded chicken. Taste and adjust seasoning if needed.
Bring the soup to a final boil.
Stir in lemon juice and parsley. Ladle into bowls and garnish with additional parsley and pumpkin seeds.
To store leftovers, cool completely and transfer to an airtight container. Store in the refrigerator for up to 5 days. To freeze, use freezer-safe airtight containers, leaving room for expansion, and store for up to 3 months.
If frozen, thaw overnight in the refrigerator. Reheat on the stovetop over medium heat until simmering, or in a microwave-safe bowl, covered, in 30-second intervals, stirring between each, until warmed through.