Chicken and Squash Soup is the perfect dish for those chilly fall or winter days when you’re craving something warm, comforting, and nutritious. This hearty soup combines tender shredded chicken with a creamy blend of roasted butternut squash and sweet potato, creating a balanced meal that’s both filling and wholesome. Packed with protein from the chicken, fiber from the vegetables, and healthy fats from olive oil and coconut cream, this soup offers a nourishing bowl of goodness that’s as delicious as it is satisfying.

The Appeal of Chicken and Squash Soup

One of the best things about Chicken and Squash Soup is its versatility. Whether you’re preparing a family dinner or planning meals for the week, this recipe is easy to make and store. It’s a great way to repurpose leftover rotisserie chicken, cutting down on prep time without sacrificing flavor. The rich, velvety texture from the squash and sweet potato puree pairs beautifully with the savory, shredded chicken, making this soup an ideal choice for both comfort and convenience. Plus, it can easily be customized with additional vegetables, spices, or garnishes to suit your taste, making it a go-to recipe for any occasion.

Ingredient Breakdown

1. Olive Oil

Olive oil is a key ingredient in cooking, known for its healthy fats and antioxidant properties. It is rich in monounsaturated fats, which are good for heart health and help lower bad cholesterol levels. In this soup, olive oil is used for sautéing the onions and garlic, providing a flavorful and nutritious base. Its high antioxidant content also adds anti-inflammatory benefits, making it a healthy choice for everyday cooking. Olive oil’s subtle flavor enhances the overall richness of the soup without overpowering the other ingredients.

2. Yellow Onion

Yellow onions serve as the foundation for many soups, adding depth and a touch of sweetness when sautéed. In Chicken and Squash Soup, the onions are softened in olive oil to create a rich and aromatic base. Onions are packed with vitamins C and B6, and they also contain antioxidants that can improve immune function. Their natural sugars caramelize slightly when cooked, giving the soup a mild sweetness that balances the savory flavors of the chicken and the earthiness of the squash and sweet potato.

3. Garlic

Garlic plays a crucial role in building the flavor profile of this soup. Known for its strong aroma and sharp taste, garlic adds warmth and depth to the dish. It is also renowned for its health benefits, including boosting immune health, thanks to its high content of sulfur compounds like allicin. Garlic’s pungency mellows as it cooks, providing a subtle yet unmistakable flavor that complements the richness of the chicken and squash.

4. Chicken Breast (Rotisserie)

Using rotisserie chicken is both a time-saver and a way to add rich, savory flavor to this soup. Rotisserie chicken is tender, already seasoned, and provides a great source of lean protein, which helps keep you full and satisfied. In this recipe, the shredded chicken breast adds substance to the soup, making it more hearty and filling without requiring lengthy preparation. This is an excellent way to repurpose leftover chicken while ensuring the soup is packed with flavor and nutrition.

5. Squash and Sweet Potato

Butternut squash and sweet potatoes are nutrient-dense vegetables that make this soup rich and filling. Both are excellent sources of vitamins A and C, which support immune function and skin health, as well as dietary fiber, which aids digestion. Squash and sweet potatoes also provide natural sweetness that balances the savory and spicy elements of the soup. Their soft, creamy texture after roasting helps create the smooth, velvety base of the soup, making it comforting and satisfying.

6. Chicken Broth

Chicken broth is essential for adding depth and richness to the soup’s flavor while also helping to thin out the squash and sweet potato puree. It provides a savory backbone that ties all the ingredients together. In addition to flavor, chicken broth offers minerals like calcium and magnesium, contributing to the soup’s nutritional profile.

7. Parmesan Cheese

Parmesan cheese adds a creamy, umami-rich flavor to this soup, enhancing its overall taste. The salty, nutty notes of Parmesan complement the natural sweetness of the roasted squash and sweet potatoes. Adding Parmesan also contributes to the soup’s velvety texture, giving it a luscious finish. A small amount goes a long way in intensifying the flavors of the dish.

8. Fresh Parsley

Fresh parsley is more than just a garnish—it brightens up the soup both visually and flavor-wise. Parsley has a slightly peppery taste that contrasts with the richness of the soup, while its bright green color adds a pop of freshness to the dish. It’s also a good source of vitamins A and C, adding a small nutritional boost to your meal.

Squash and Sweet Potato Puree

Roasting the squash and sweet potatoes before pureeing enhances their natural sweetness and deepens their flavor. The caramelization that occurs during roasting brings out earthy, nutty undertones that make the puree rich and complex. Adding coconut cream or heavy cream to the puree creates a smooth, creamy texture that forms the base of the soup. Coconut cream also lends a subtle sweetness and a hint of tropical flavor, while heavy cream adds richness without overpowering the other ingredients.

Step-by-Step Instructions

Preparing the Squash and Sweet Potato Puree

Roasting the Vegetables

To begin making the squash and sweet potato puree, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking and ensure even roasting. Cut the butternut squash and sweet potato into uniform chunks for consistent cooking. Toss the vegetable chunks in olive oil, making sure they are well-coated, and season with salt and pepper. Spread the vegetables in a single layer on the baking sheet to avoid overcrowding, which can lead to steaming rather than roasting.

Roast the vegetables for 20 to 30 minutes, turning them halfway through. The goal is to achieve a tender, caramelized texture, with the edges of the vegetables slightly browned. Roasting at a high temperature brings out the natural sweetness of the squash and sweet potato, giving the puree a deeper flavor.

Alternative Roasting Methods: If you’re pressed for time, you can use an air fryer to roast the vegetables. Preheat the air fryer to 400°F (200°C), place the vegetables in the basket, and cook for 15 to 20 minutes, shaking the basket halfway through to ensure even cooking.

Blending into a Puree

Once the vegetables are roasted and slightly cooled, transfer them to a blender or food processor. Add the coconut cream (or heavy cream) and blend until smooth. You can adjust the texture of the puree based on your preference. If you prefer a creamier, richer puree, add more coconut cream. If you prefer a lighter texture, add some chicken broth during blending to thin it out. Blend until the puree is smooth and velvety, free from lumps. Set aside the puree to use as the base for the soup.

Making the Soup

Sautéing the Aromatics

In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté for 4 to 5 minutes, stirring occasionally, until the onions become soft and translucent. Sautéing onions helps release their natural sweetness, which forms the base flavor for the soup. Once the onions are softened, add the minced garlic and cook for an additional minute until fragrant. Garlic adds a robust flavor to the soup, and cooking it briefly prevents it from becoming bitter.

For a slight kick, you can adjust the spiciness by adding red pepper flakes or black pepper at this stage. Red pepper flakes will add heat, while black pepper provides a milder spice.

Combining Ingredients

After the aromatics are sautéed, add the shredded rotisserie chicken to the pot. Stir the chicken into the onions and garlic, allowing it to heat through for 2 to 3 minutes. Next, stir in the prepared squash and sweet potato puree, mixing thoroughly to ensure the puree evenly coats the chicken and aromatics.

Gradually pour in 3 to 4 cups of chicken broth, depending on your desired soup consistency. For a thicker, heartier soup, use less broth; for a lighter, more fluid texture, use more. Stir the soup to combine all the ingredients and bring the mixture to a gentle simmer.

Simmering and Seasoning

Once the soup reaches a simmer, season it with 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of smoked paprika, and ½ teaspoon of cumin. These spices add depth and warmth to the soup, complementing the sweetness of the squash and sweet potato.

Simmer the soup for about 10 minutes, allowing the flavors to meld together. Taste the soup after simmering and adjust the seasoning as needed—adding more salt for balance, more pepper for heat, or additional smoked paprika for a smoky undertone. Simmering allows the flavors to deepen and the texture to become more cohesive.

Serving the Soup

Garnishing

Once the soup is fully cooked and well-seasoned, it’s time to serve. Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese. The Parmesan will add a salty, umami-rich note that complements the sweetness of the vegetables and the savoriness of the chicken. For a fresh, vibrant finish, garnish with chopped fresh parsley. The parsley adds a burst of color and a subtle, peppery flavor that brightens the dish.

Pairing Suggestions

For a complete meal, consider serving the Chicken and Squash Soup with a side of crusty bread. The bread can be used to soak up the soup, enhancing the overall dining experience. Alternatively, you can pair it with a simple side salad for a light, refreshing contrast to the richness of the soup.

This soup is not only nourishing and flavorful but also perfect for meal prepping or freezing for later use. Enjoy the warm, comforting flavors of roasted squash, sweet potato, and chicken in every bite!

Recipe Variations and Customizations

Adding Vegetables or Protein

To boost the nutritional content of this soup, you can easily incorporate additional vegetables. Carrots are a great option as they pair well with the sweetness of squash and sweet potato, adding extra fiber and vitamin A. Simply chop and roast them alongside the squash and sweet potatoes. Spinach or kale can also be added at the end of cooking for a pop of green and a dose of iron and antioxidants. Stir them into the soup just before serving so they wilt gently without overcooking.

If you’re looking to switch up the protein, consider using tofu for a plant-based version. Tofu adds protein without altering the flavor profile too much. Ground turkey is a leaner alternative to chicken and can be browned in the pot before adding the broth and puree. For a vegetarian option, try adding cannellini beans or chickpeas—both are great sources of plant-based protein and make the soup more filling.

Spice Adjustments

To customize the flavor of the soup, you can tweak the spices. For a spicier, more robust flavor, replace the smoked paprika with curry powder. This adds a warm, slightly spicy kick and pairs well with the creamy texture of the soup. For a milder, earthier taste, try adding ground coriander or turmeric instead of cumin, which will lend a subtle aromatic quality.

Dairy-Free and Gluten-Free Modifications

To make this soup dairy-free, omit the Parmesan and substitute it with nutritional yeast, which provides a cheesy, savory flavor without any dairy. Additionally, ensure that the chicken broth you use is gluten-free, as some broths may contain hidden gluten. Always check the label to confirm.

Nutritional Information

Breakdown of Nutritional Content

A typical serving of Chicken and Squash Soup (about 1.5 to 2 cups) contains approximately:

Calories: 300-350
Fat: 16-20 grams (from olive oil, coconut cream, and Parmesan)
Protein: 20-25 grams (primarily from chicken breast)
Carbohydrates: 25-30 grams (from squash, sweet potato, and vegetables)
Fiber: 5-6 grams (from the squash, sweet potato, and any added vegetables)

This soup offers a well-balanced nutritional profile, combining lean protein from the chicken with healthy fats from the olive oil and coconut cream. The butternut squash and sweet potato contribute complex carbohydrates and fiber, which aid digestion and keep you feeling full longer. The fat content is primarily made up of heart-healthy monounsaturated fats from olive oil and coconut cream, which support overall cardiovascular health.

Health Benefits of Key Ingredients

This soup is rich in ingredients that offer various health benefits. Garlic is known for its immune-boosting properties, thanks to its sulfur compounds like allicin, which help fight infections. Olive oil supports heart health by reducing bad cholesterol and providing antioxidants that combat inflammation. Parmesan cheese contributes calcium, which is important for bone health, along with a dose of protein. The combination of these ingredients makes the soup not only delicious but also beneficial for overall wellness.

Cooking Tips and Common Mistakes to Avoid

Tips for Success

Achieving the Perfect Consistency:
The key to a creamy yet hearty soup is balancing the broth-to-puree ratio. Start by adding 3 cups of chicken broth and blend the squash and sweet potato puree thoroughly. If you prefer a thicker soup, stick with 3 cups; for a lighter, thinner consistency, add an extra cup of broth. Remember, you can always adjust by adding more broth gradually until you reach your desired texture.

Storing Leftovers:
This soup stores well for both short-term and long-term use. To refrigerate, let the soup cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 3 days. For freezing, divide the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Common Mistakes to Avoid

Overcooking the Chicken:
Since the chicken is already cooked, it only needs to be heated through. Adding the rotisserie chicken too early or simmering it too long can make it dry. Stir it in just before adding the broth and simmering.

Undercooking Vegetables:
For a smooth puree, ensure the squash and sweet potatoes are fully tender. Test them with a fork before blending; they should be easy to pierce. Roasting them long enough ensures a creamy, lump-free soup.

Frequently Asked Questions

1. Can I use different types of squash?
Yes, you can easily substitute other types of squash in this recipe. Acorn squash or kabocha squash are excellent alternatives, offering a similar sweetness and creamy texture. Just be sure to follow the same roasting and pureeing steps for any squash variety you choose.

2. Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prepping. You can make it ahead and store it in the refrigerator for up to 3 days. If you want to store it for longer, it freezes well for up to 3 months. Simply thaw the soup in the refrigerator overnight before reheating.

3. Is this soup suitable for a keto or low-carb diet?
Yes, you can modify this soup for a keto or low-carb diet by reducing or omitting the sweet potato. You can also substitute heavy cream for the coconut cream to reduce the carb content further, while maintaining a rich, creamy texture.

4. How can I make this soup vegan?
To make this soup vegan, simply swap the chicken broth for vegetable broth, and use coconut cream instead of dairy cream. For protein, you can add tofu, chickpeas, or another plant-based protein source.