Butternut Squash and Chicken Soup (One Pot)
Loaded with flavor, this Butternut Squash and Chicken Soup is the perfect fall recipe. The tender squash tastes amazing with the boneless skinless shredded chicken thighs. The broth is well seasoned with warm spices like cumin and paprika which takes this recipe to the next level. You have to give this recipe a try!
If you’re looking for more soup recipes? Try my Buffalo Chicken Chili, Chicken Tortilla Soup, or my Healthy White lasagna Soup with Chicken.
Why You’ll Love This Recipe
- One pot only. This recipe is easy to make and comes together quickly. In fact, you only need one pot!
- Loaded with flavor. Made from fresh simple ingredients this recipe does not disappoint. It is jam packed with flavor and loaded with nutrient-dense ingredients.
- Customizable. You can swap out the vegetables and make it your own. Perfect when you want to clean out the refrigerator.
- Added protein. The boneless skinless chicken breasts add protein to this recipe, leaving you feeling full and satisfied.
About Smart Chicken
For this recipe, I used Smart Chicken’s boneless skinless chicken thighs. Whether grilled, roasted or pan fried, their chicken thighs come out juicy, tender, and delicious every single time. Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way.
In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market!
This post is sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
- Chicken – You’ll need one pound of boneless skinless chicken thighs for this recipe. Option to use chicken breasts instead.
- Avocado Oil – This recipe calls for avocado oil. This will be used to sauté the onions and garlic.
- Aromatics – You’ll need diced onion and minced garlic for this recipe.
- Pepper – You’ll need one red bell pepper for this recipe. Option to use green, orange or yellow instead.
- Butternut Squash – You’ll need 3-4 cups of diced squash for this recipe. Make sure it is diced into easy to eat, evenly sized pieces.
- Seasoning – This recipe calls for cumin, paprika, kosher salt and cracked black pepper.
- Broth – You’ll need 4-5 cups of low sodium chicken broth for this recipe.
- Corn – This recipe calls for 8.5 ounces of corn kernels. Drain off any excess liquid.
- Lime Juice – Finish this soup with fresh squeezed lime juice. It adds so much flavor to the broth.
- Cilantro – Garnish this soup with fresh cilantro.
- Jalapeno – add a few slices of fresh jalapeno for extra spice. Optional.
Variations
- Add beans. Try adding black beans, navy beans or chickpeas for extra protein.
- Add spice. Add some diced green chilies for extra flavor and spice.
- Swap chicken. Option to use chicken breasts or tenderloins instead of thighs if desired.
Expert Tips
- Make sure the butternut squash is cubed into evenly sized pieces. You also want them to be bite size for easy eating. This also allows for faster cooking.
- Make sure the chicken is done before shredding it. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
- Use low sodium chicken broth so you can more easily control the salt levels.
How to Make Butternut Squash Chicken Soup
Step 1: Heat avocado oil in a soup pot or Dutch oven. Add the diced onion and minced garlic. Sauté until soft.
Step 2: Add the diced red bell pepper and diced butternut squash. Sauté for 2-3 minutes.
Step 3: Next, add the boneless skinless chicken thighs and season with cumin, paprika, kosher salt, and cracked black pepper.
Step 4: Add the low sodium chicken broth and stir well. Bring to a light boil and cover. Cook for 30 minutes then remove the chicken from the pot.
Step 5: Shred the chicken and add it back in.
Step 6: Finally, you’ll add the corn kernels and lime juice. Taste and adjust seasoning as needed. Once the corn is warmed through serve the soup hot with cilantro and sliced jalapeno.
Frequently Asked Questions
Yes! You can use chicken breasts or tenderloins.
Yes! Add diced green chilies, diced jalapeno or a few dashes of hot sauce.
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave or in a pot on the stovetop until warmed through.
Other Soup Recipes to Consider Trying
- Creamy White Chicken Chili
- One Pot White Bean and Kale Soup
- Healthy Chicken Broccoli Cheddar Soup
- Alphabet Soup
Butternut Squash and Chicken Soup (One Pot)
Equipment
- 1 Dutch oven
Ingredients
- 1 lb. boneless skinless chicken thighs, Smart Chicken
- 2 tablespoons avocado oil
- 1 medium yellow onion , diced small
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced small
- 3-4 cups butternut squash, diced
- 1.5 teaspoons cumin
- ½ teaspoon paprika
- pinch kosher salt , to taste, about ¼ – ½ teaspoon
- few turns cracked black pepper, to taste
- 4-5 cups low sodium chicken broth
- 1 can corn kernels , 8.5 ounce can, drained
- 1 tablespoon lime juice, fresh squeezed
- fresh cilantro, as garnish
- sliced jalapeño, as garnish, optional
Instructions
How to Make Butternut Squash Chicken Soup
- Heat avocado oil in a soup pot or Dutch oven. Add the diced onion and minced garlic. Sauté until soft, then add the diced red bell pepper and diced butternut squash. Sauté for 2-3 minutes.
- Next, add the chicken thighs and season with cumin, paprika, kosher salt, and cracked black pepper. Add the low sodium chicken broth and stir well. Bring to a light boil and cover. Cook for 30 minutes then remove the chicken from the pot. Shred the chicken and add it back in.
- Finally, you’ll add the corn kernels and lime juice. Taste and adjust seasoning as needed. Once the corn is warmed through serve the soup hot with cilantro and sliced jalapeno.
2 Comments on “Butternut Squash and Chicken Soup (One Pot)”
Delicious! Hate to say I added a couple of leftovers (1 carrot,1 stalk celery and zest from the whole lime). Made with mostly homemade stock and a small amount of chicken better than bullion. So good and healthy! Excellent flavor profile. Easy to tweak based on what’s leftover in the fridge. Only thing I will do differently is let the jalapeno slices simmer for a few minutes to make them tender and flavor the broth. A definite keeper!
So glad you enjoyed!