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Chicken butternut soup served
Creamy, warming soup with squash and chicken

Roasted Butternut Squash Soup with Chicken

Author: Flavelo
Recipes Main Courses Soups
Squash sweetness and chicken nutrition meet. Not traditional soup, but fusion where thick orange cream hugs roasted chicken bites. Thyme connects sweet squash and savory meat.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Skillet
  • Immersion blender
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prep: peel and cube squash. Cube chicken. Chop onion.

Tip: Uniform squash cubes cook evenly.
2 ✓

Sear chicken cubes in skillet with oil until golden. Season, set aside.

Tip: Don't crowd pan. Maillard reaction.
3 ✓

In pot, sauté onion, add garlic and thyme.

Tip: Fat releases oils.
4 ✓

Add squash, broth, salt, nutmeg.

Tip: Nutmeg highlights sweetness.
5 ✓

Cook 20 mins until squash falls apart.

6 ✓

Puree smooth. Add cream and chicken.

Tip: Add chicken juice too.
7 ✓

Warm through 3-4 mins.

Tip: Just reheat chicken, don't overcook.

Recipe FAQ

Can I use roasted squash?
Yes! Roasting beforehand gives caramelized flavor.
Which meat?
Breast is lean, thigh is juicier.

Ingredients

  • 1.5 lbs Butternut Squash (cubed)
  • 10 oz Chicken Breast
  • 1 count Onion
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 0.5 cup Heavy Cream
  • 3.5 cups Vegetable Broth
  • 1 tsp Salt
  • 0.5 tsp White Pepper
  • 1 tsp Fresh Thyme
  • 1 pinch Nutmeg