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Chicken Soup with Butternut Squash

A warm, comforting soup that blends creamy butternut squash with tender chicken thighs and vibrant kale, perfect for family meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil Adds a rich, smooth texture to the soup.
  • 1/2 cup onion (diced) Infuses the dish with an aromatic sweetness.
  • 3 cloves garlic (minced) Offers a robust flavor that complements the soup.
  • 1/3 cup celery (diced) Contributes a satisfying crunch and refreshing taste.
  • 4 cups butternut squash (peeled, diced) Provides a creamy base with natural sweetness.
  • 3.5 cups chicken broth Serves as the flavorful foundation of the soup.
  • 6 pieces boneless skinless chicken thighs Tender protein that makes this soup hearty.
  • 1/2 cup kale (shredded) Offers a pop of color and a wealth of nutrients.
Spices and Seasoning
  • 1/2 tsp dried thyme Delivers an earthy aroma that elevates the dish.
  • 1/4 tsp dried oregano Imparts a warm, Mediterranean flavor.
  • 1/4 tsp ground nutmeg Adds a hint of warmth and spice.
  • pinch salt Balances and enhances the overall taste.
  • pinch black pepper Balances and enhances the overall taste.
Garnish
  • Fresh parsley Fresh parsley (optional garnish) Brightens the dish with freshness and color.

Method
 

Preparation
  1. Drizzle olive oil in your soup pot over medium heat. Add the diced onion, minced garlic, and diced celery. Cook for 4-5 minutes until the onion is softened and fragrant.
  2. Stir in the peeled and diced butternut squash, along with thyme, oregano, and nutmeg. Allow this mixture to cook for a couple of minutes, stirring occasionally.
  3. Next, place the chicken thighs into the pot and pour in the chicken broth. Press the chicken thighs down to ensure they’re submerged in the broth. Bring the mixture to a boil.
  4. Reduce the heat and cover the pot slightly ajar. Let the soup simmer for 25-30 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F. Skim any foam that forms on the surface using a wooden spoon.
  5. Remove the cooked chicken thighs with tongs and shred them using two forks. Return the shredded chicken back to the pot.
  6. Stir in the shredded kale for added nutrition and color. Season the soup with salt and black pepper, cooking for an additional 2-3 minutes to meld the flavors.
  7. Ladle the soup into serving bowls, garnishing with fresh parsley, if desired. Enjoy the warmth and vibrancy of your Chicken Soup with Butternut Squash!

Notes

To enhance the flavor, consider using fresh herbs instead of dried. This soup freezes well for up to 3 months.