Description
This Creamy Chicken Butternut Soup is a comforting and flavorful dish perfect for chilly days. Made with tender butternut squash, shredded chicken, and smooth heavy cream, it combines savory spices and a velvety texture that warms you from the inside out. Easy to prepare on the stovetop, this soup is a satisfying meal for six servings.
Ingredients
Scale
Vegetables
- 1 pound butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Protein
- 1 pound cooked chicken, shredded
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings and Oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Squash and Chicken: Stir in the diced butternut squash and shredded cooked chicken. Cook together for a few minutes to combine flavors and start softening the squash.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer gently until the butternut squash is tender, approximately 20 minutes.
- Puree the Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Take care to avoid splashing hot liquid.
- Finish and Season: Stir in the heavy cream, salt, black pepper, and paprika. Heat the soup through on low heat for a few minutes without boiling, then serve warm.
Notes
- For a thicker soup, use less chicken broth or add more butternut squash.
- Use low-sodium chicken broth to control the salt content.
- Substitute heavy cream with coconut cream for a dairy-free option, but note slight flavor differences.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make this dish vegetarian, omit the chicken and use vegetable broth instead.
