Creamy Butternut Squash & Chicken Soup Recipe

We still have a few large butternut squashes in our "cellar" and it was about time I use them up. You all know how I feel about butternut squash soup (delicious, but textually disturbing), but I wanted to attempt a new version of the creamy squash soup. By adding in chicken, celery, onions, garlic and loads of spicy spices I created a butternut squash soup that I can really get behind. I hope you and your family love this healthy, hearty, creamy soup. 

Creamy Butternut Squash & Chicken Soup Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4-6

Ingredients

1 medium butternut squash, roasted 

drizzle of canola oil

1 pound boneless skinless chicken breast, cubed

2 stalks celery, chopped

1 small onion, chopped

2 cloves garlic, minced

1 tsp Italian seasoning

pinch crushed red pepper flakes

1/2-1 tsp chili powder

1/4 tsp cinnamon

pinch nutmeg 

1/2 tsp pepper

1/2 tsp salt 

2 cups chicken broth or bouillon

2 cups water

Directions

Preheat the oven to 400 degrees. Cut the squash in half, lengthwise and remove the seeds. (You can reserve the seeds and roast them if desired. This makes a great soup garnish.) Place flesh-side down on a cookie sheet. Fill the cookie sheet with 1/4 inch of water. Bake 45 minutes to an hour, until tender all the way through when pierced with a fork. Remove from baking sheet to cool. 

While squash is cooling, drizzle a 5 or 6 quart pot with canola oil and heat to medium. Add in chicken and sprinkle with salt and pepper. Cook 3 to 4 minutes without stirring. Then stir the chicken and cook another 2-3 minutes. Add in celery, onions, garlic and seasonings. Stir. Cook for 5-10 minutes until softening and fragrant. 

Once squash is cool enough to handle, use a large spoon to scoop out the soft flesh (leaving the skin behind) and transfer to a food processor. Process in batches until smooth. 

Add approximately 2-3 cups pureed squash to the pot with the chicken. Stir to combine. Pour in chicken broth. Add in water, one cup at a time until preferred consistency is reached, adding more than 2 cups if desired.  

Bring soup to a boil, then simmer for 15 minutes (to an hour). Serve hot with chili sauce (Sriracha) and oyster crackers or roasted butternut squash seeds. 

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