Creamy Butternut Squash & Chicken Soup

This creamy butternut squash and chicken soup is comfort food with a nutritious twist. Featuring protein-rich chicken, fiber-filled butternut squash, and warm spices, it's a satisfying meal that delivers both flavor and nourishment. With options for either convenient rotisserie chicken or cooked chicken breast, it's easy enough for busy weeknights while feeling special enough for guests.Asparagus & Spinach

Yield: 6 servings
Serving Size: Approximately 1½ cups (12 oz)

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups butternut squash, peeled and cubed (about 2 lbs)
4 cups low-sodium chicken broth
1 tsp smoked paprika
½ tsp dried thyme
½ tsp kosher salt (or to taste)
¼ tsp black pepper
1 cup 2% milk
2 tbsp chopped fresh parsley, for garnish

Choose One Chicken Option

Option A: Rotisserie Chicken (Time-Saving Option)

2½ cups skinless shredded rotisserie chicken

Option B: Cooked Chicken Breast

2 cups cooked shredded chicken breast

Directions

Heat olive oil in a large soup pot over medium heat.
Add onion and celery and sauté for 5-6 minutes, until softened.
Add garlic and cook for 30 seconds, stirring frequently.
Stir in butternut squash, chicken broth, smoked paprika, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
Using an immersion blender (or carefully transferring to a blender in batches), puree the soup until smooth and creamy.
Stir in the milk and your preferred chicken option.
Simmer for 5 minutes, until heated through. Do not boil after adding the milk.
Ladle into bowls and garnish with fresh parsley and an optional sprinkle of smoked paprika.

Nutrition Information

Using Skinless Rotisserie Chicken

Per 1½-cup serving

Calories: ~275
Protein: 25-27g
Carbohydrates: 21g
Fiber: 4g
Total Fat: 9g
Saturated Fat: 2g
Sodium: 600-700mg (varies by brand)

Using Cooked Chicken Breast

Per 1½-cup serving

Calories: ~260
Protein: 24g
Carbohydrates: 21g
Fiber: 4g
Total Fat: 8g
Saturated Fat: 2g
Sodium: ~530mg

Recipe Notes

For Extra Creaminess

Replace the 1 cup milk with:

¾ cup 2% milk
¼ cup plain nonfat or low-fat Greek yogurt

This boosts protein and creates an even richer, creamier texture. Stir the yogurt in after removing the soup from high heat to prevent curdling.

Dairy-Free Alternative