There’s nothing more comforting than a big bowl of Chicken Butternut Squash Soup on a chilly day. Just like my readers’ favorite Easy Butternut Squash Soup (Made with Frozen Squash), this version keeps things practical and full of flavor, with simple ingredients and no cream needed. If you’ve tried my Potato Leek Soup or my Easy Ground Beef Stew, you’ll love how cozy and effortless this one is too — perfect for busy nights when you still want something homemade and satisfying.
Ingredients
To make this comforting soup, you’ll need:
- onion and garlic: for a flavorful base
- chicken breasts: for protein
- frozen butternut squash: because it’s easier and saves time, but you can absolutely use fresh if you don’t mind a little choppingr
- potatoes: make the soup extra creamy once blended
- tomato passata and chicken stock: create a rich, savory broth.
- chicken broth: You can use either salted or unsalted chicken broth. If using salted broth, taste the soup before adding extra salt and adjust as needed. Vegetable broth works well too, or you can substitute with water and a bit of bouillon or soy sauce for added flavor.
- paprika, Italian seasoning, basil, and fresh parsley: to add warmth and balance — nothing fancy, just fresh, cozy flavors.
Directions
Sauté the onion and garlic until fragrant, then add cubed chicken and cook until lightly golden. Stir in the tomato passata, salt, Italian seasoning, and broth; simmer for about 10 minutes. Remove the chicken, add potatoes, cover, and cook until tender. Blend the soup until smooth, shred the chicken, return it to the pot, and finish with parsley and a little extra salt if needed.
How to Serve:
This soup pairs perfectly with a slice of Lazy Apple Crumble or Moist Cinnamon Apple Cake for an afternoon snack. For a light dinner, serve it with my bakery-worthy 10-Fold No-Knead Bread, a delicious homemade crusty bread that’s perfect for soaking up every drop.
How to Store
Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. Reheat on the stove over low heat, or in your microwave, adding a splash of broth or water if needed to bring back that perfect silky texture.
Chicken Butternut Squash Soup
Equipment
- Immersion or Regular blender
- large pot
Ingredients
- 1 onion
- 3 large garlic cloves
- 2 chicken breasts cut into cubes
- 750 g butternut squash (about 1.5 lb), or one package of fresh or frozen cubed squash
- 2 potatoes
- ¼ cup tomato passata
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning
- bay leaf
- 1 chicken broth (one carton or about 900ml)
- parsley; to taste optional,
- salt; to taste
- drizzle of olive oil
Instructions
- Heat a drizzle of oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant and lightly golden.1 onion, 3 large garlic cloves, drizzle of olive oil
- Add the cubed chicken and cook just until the outside is lightly golden.2 chicken breasts
- Stir in the tomato passata, paprika, Italian seasoning, and salt. Pour in the chicken stock, bring to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the chicken is cooked through.¼ cup tomato passata, 1 tablespoon paprika, 1 teaspoon Italian seasoning, bay leaf, 1 chicken broth
- Remove the chicken and set it aside.
- Add the potatoes and frozen butternut squash to the pot. Cover and cook for about 15 minutes, or until the vegetables are soft.750 g butternut squash, 2 potatoes
- While the vegetables cook, shred the chicken and set it aside
- Once the vegetables are done, use an immersion blender to puree the soup until smooth.parsley; to taste
- Return the chicken to the pot. Stir in parsley and adjust salt to taste before serving.salt; to taste
Notes
- Hot liquids warning: Exercise extreme caution when blending hot liquids. Whether using a regular blender or an immersion blender, hot soup can splatter and cause burns. If using a regular blender, blend in small batches, hold the lid securely with a kitchen towel, and start blending on low speed. When using an immersion blender, keep the blade fully submerged and blend slowly to minimize splattering. Adult supervision is recommended for inexperienced cooks or children.
- Tomato passata tips: Leftover passata can be frozen in small containers for later use, or spread thin in a zip-top bag — just break up pieces when using. You can substitute tomato passata with tomato sauce, but since many tomato sauces are seasoned, it may slightly alter the flavor of your soup. You can also use canned crushed tomatoes or fresh tomatoes blended smooth.
- Substitutions for chicken stock: You can use either salted or unsalted chicken broth. If using salted broth, taste the soup before adding extra salt and adjust as needed. Vegetable broth works well too, or you can substitute with water and a bit of better than bouillon.
- Frozen vs. fresh squash: Frozen cubed squash is convenient and cooks quickly; if using fresh, peel and cube it into similar sizes.
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