This roasted butternut squash chicken soup is a simple recipe I love making when the weather gets chilly! Everything except the chicken is roasted on one tray, so there's a lot of hands-off time. I've added shredded rotisserie chicken to the soup, making it nice and hearty. This is the perfect soup on a cold day, it's just fall comfort food in a bowl!
I love it when it's soup season! It makes lunches and cozy weeknight dinners so much easier, plus I feel like I can pack in a ton of vegetables but it still tastes hearty and stick to your ribs good.
This butternut squash soup with chicken is packed with veggies like carrots, onion and I've even added apples for sweetness! I love making this soup in the fall when squash and apples are in season. It's the same base recipe as my carrot butternut squash soup, but I've added apples, used sage to season it, and added a shredded rotisserie chicken. I know a lot of people like to use cream or coconut milk for their squash soup, but I love using chicken stock or broth. I promise this is still a deliciously creamy soup!
If you want even more cozy dinners, check out my spicy vodka pasta, rigatoni al forno, or potato leek soup!
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Why you'll love this recipe!
- Easy to Make: The majority of the recipe is roasted in the oven. No need to stand over a stove stirring for an hour! The butternut squash, onion, carrots and apples are all roasted together before being blended.
- Simple Ingredients: nothing too fancy here! You can find everything you need in the grocery store, plus you can easily make some substitutions that I'll mention below.
- Meal Prep: this soup recipe is one I love to make for my lunches for the week. I can batch it up on Sunday, then all week long I can serve this soup with some crust bread or croutons. What can I say, I love a carb!
Grab your ingredients
- Butternut Squash: I've tested this recipe with both large and small squashes. If you're using a squash that is less than a pound, you'll want to use two squashes. Butternut squash is a slightly sweet variety that is in season in the fall, so I love making this soup all autumn long!
- Carrots: a couple of chopped up carrots are going to help sweeten this soup, but also give it more bulk. Try to use carrots that are still firm.
- Garlic: to me, there is no soup without garlic! Roasted garlic is going to provide flavor to the soup. I'm using 2-3 cloves, but if you're a garlic lover then feel free to double up if you want!
- Apples: I'm using Granny Smith apples, I think green apples are a great pairing with butternut squash and give me all the fall feels. It also helps slightly sweeten up the soup. You can use whatever variety of apples you want though, but just note some are much sweeter than others!
- Onion: the onion is quartered and roasted along with the other vegetables. I'm using yellow onions, but you could probably swap it out for a couple of shallots if that's all you have on hand.
- Chicken Stock: the liquid for this soup is chicken stock, but you can also use chicken broth. If all you have on hand is vegetable stock, feel free to swap that in. You can also use homemade chicken broth if you have some on hand!
- Olive Oil: all the vegetables are going to be brushed with olive oil before roasting in the oven. Not only does it help the veggies brown in the oven, but it also helps them cook evenly. You could probably swap it out for avocado oil in a pinch.
- Rotisserie Chicken: I shredded up a rotisserie chicken (mainly because I don't love handling raw chicken!) but you can also cook chicken breasts or chicken thighs and chop up or shred chicken yourself if you prefer. Feel free to just add any leftover chicken you've got in the fridge if you don't want to buy a whole rotisserie chicken for this.
Substitutions & Additions
- Apples: feel free to swap out the apples for more carrots, like in my carrot butternut squash soup!
- Stock: you can swap out the chicken stock for chicken broth or vegetable stock.
- Shallots: use shallots in place of the yellow onion.
- Chicken: you can leave out the chicken if you're a vegetarian! You could also try swapping it out for a can of rinsed white beans like cannellini beans.
How to make
- Step 1: Preheat your oven to 400°Fahrenheit and line a baking sheet with parchment paper. Place all of the vegetables and apples on the baking sheet. Make sure they're in a single layer.
- Step 2: Brush the butternut squash, carrots, apples and onions with vegetable oil, filling the squash cavities with any remaining oil. Season generously with kosher salt, black pepper and dried sage.
- Step 3: Roast in the oven for 45-60 minutes. At around 20-25 minutes, check on the onions and apples. If softened and charred, take them out along with the garlic.
- Step 4: Continue roasting the carrots and squash until softened, you should be able to scoop out the squash with a spoon.
- Step 5: Blend the onions, apples and garlic with some of the stock and place in a large pot or large dutch oven. Heat over medium-low heat while the squash continues roasting, stirring occasionally with a wooden spoon.
- Step 6: Scoop out the butternut squash and blend in your blender or food processor along with the roasted carrots and the remaining stock. Pour into your pot and add your cooked chicken. Cook for at least 15 minutes, then serve and enjoy with fresh herbs!
My Tips
- Smaller Squash: if you're using two smaller squashes, you won't need as much time in the oven for them to get soft. When testing this recipe with two squashes, within 40 minutes they were soft enough to scoop out. If you're using one large squash though, you might need the full hour.
- Roasting Times: your carrots might soften and char before your butternut squash, so keep an eye on it. You can always remove the carrots if they're charring too quickly.
- Blending: if you're using a blender like I am, let the roasted vegetables cool slightly before placing them in your blender. Your blender can explode (yikes!) if you're blending things that are too hot! You can also blend in batches which is what I did since my blender isn't super big. You can also use an immersion blender or food processor to blend the vegetables.
- Consistency: if you prefer a thinner soup, feel free to add more stock or broth.
Serving Suggestions
- Croutons: I love adding brioche croutons to this soup! They're so easy to make and I love the crunchy texture they add to the soup.
- Bread: If you want to serve this butternut squash chicken soup with bread, make my cornbread or brioche dinner rolls. I also love serving it with crusty bread like a baguette or sourdough bread.
Storage & Freezing
Let the soup cool completely, then store in an airtight container in the fridge for 4-5 days. Warm up in a medium pot on the stove over medium heat, or in the microwave.
To freeze, place in an airtight container in the freezer. Let thaw in the fridge before warming up on the stove. I love using Souper Cubes to freeze my soups, it basically freezes the soup into giant ice blocks! It saves me a lot of space in the freezer.
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
Easy Roasted Butternut Squash Chicken Soup
Enjoy the flavors of fall with this roasted butternut squash chicken soup. It's packed with shredded chicken, veggies, and is so comforting.
Equipment
- Large pot
- Knife
- Chopping Board
- Vegetable Peeler
- Spoon
- blender
- Sheet Pan
Ingredients
- 1 medium butternut squash (about 2-2.5 lb) cut lengthwise with seeds scooped out
- 1 large yellow onion peeled and quartered
- 2 large carrots washed, peeled and sliced into large chunks
- 2 apples quartered and cored
- 4 tablespoons olive oil
- 2 garlic cloves smashed and peeled
- Salt
- Pepper
- 2 teaspoons dried sage
- 4 cups chicken or vegetable stock
- 1 rotisserie chicken shredded
Instructions
- Preheat your oven to 400℉/200℃ and line a large sheet pan with parchment paper.
- Place the two halves of the butternut squash cut side up on the prepared pan. Add the quartered onions, apples and carrots around the squash. Brush the squash, carrots and onion with the olive oil. Place any excess olive oil in the squash cavity, and place a clove of garlic in each one.1 medium butternut squash (about 2-2.5 lb), 1 large yellow onion, 2 large carrots, 2 apples, 4 tablespoons olive oil, 2 garlic cloves
- Season with salt, pepper, and dried sage. Cook in the preheated oven until the carrots , apples and onions are starting to char and are soft, I recommend checking in at 20-25 minutes.Salt, Pepper, 2 teaspoons dried sage
- Once charred, use tongs to remove the onions, apples and garlic from the sheet pan and place in a blender or food processor. Continue cooking the butternut squash and carrots in the oven until the flesh is scoopable - it can take anywhere between 45-60 minutes.
- While the squash continues roasting, blend the onion, apples and garlic with some of your stock.4 cups chicken or vegetable stock
- Pour this into your large pot and simmer over low heat.
- Once the squash has cooked enough, scoop out the flesh into your blender and add more stock. Blend until smooth along with the carrots.
- Add to your pot and bring to a simmer, cooking for at least 10 minutes. Taste and see if you need to add more salt or pepper.
- Stir in the shredded chicken and cook on medium-low heat for another 10-15 minutes.1 rotisserie chicken
- Serve in bowls and garnish with croutons, yogurt, or a drizzle of olive oil.
Notes
Butternut Squash: you can also use two smaller squashes if that's what you have on hand. Just note they might not need as much time in the oven.
Blending: when blending, let the vegetables and stock cool before placing in the blender. You can always use an immersion blender in the pot.
Seasonings: adjust the herbs and spices according to what you like! I like using sage here because it gives me all the fall vibes, but you can swap it out for ginger, smoked paprika, cayenne pepper, oregano, or whatever herbs and spices you like.
Croutons: I love serving this soup with homemade brioche croutons.
Chicken: I shredded a rotisserie chicken, but you can swap it out for cut-up and cubed chicken breast or thighs.
Storage: Store the cooled soup in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan on the stove until warm.
Nutrition
Calories: 557kcalCarbohydrates: 45gProtein: 44gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 144mgSodium: 564mgPotassium: 934mgFiber: 8gSugar: 17gVitamin A: 25998IUVitamin C: 49mgCalcium: 120mgIron: 2mg
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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