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.
Servings: 4 servings
Calories: 557kcal
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: 557kcal | Carbohydrates: 45g | Protein: 44g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 144mg | Sodium: 564mg | Potassium: 934mg | Fiber: 8g | Sugar: 17g | Vitamin A: 25998IU | Vitamin C: 49mg | Calcium: 120mg | Iron: 2mg
