creamy chicken and butternut squash soup

Name: Creamy Chicken and Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 2 quart(s) chicken broth; 1/2-1 pound(s) chicken, cut in bite-sized pieces; 2 cup(s) cubed butternut squash; 1 cup(s) sliced celery; 1/2 cup(s) chopped sweet peppers (red, green, yellow, or combo); 1/2 teaspoon(s) roasted chicken seasoning blend (or 1/4 tsp each garlic powder and onion powder and a pinch of sage); - salt and pepper, to taste; 1 cup(s) chopped spinach, kale or other green (optional - I tend to add greens to a lot of my soups, but it's just as good if you leave it out!); 2 teaspoon(s) butter; 2 tablespoon(s) cream or half and half

(3 ratings)

A bowl of Creamy Chicken and Butternut Squash Soup.

review

Blue Ribbon Recipe by

cindy sandberg

@cindyLs

carlisle, IN

Simple and nutritious soup! I love to keep this on hand to heat up for my lunches. It's so wholesome and healthy and has great flavors.

Blue Ribbon Recipe

This will become your go-to soup this fall. It's delicious! The seasoning blend adds a great savory flavor. But it's a bit sweet from the butternut squash. We added kale to our soup and liked the fresh taste and crunchy texture. Spinach would be fantastic too.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 4 serving(s)

prep time 15 Min

cook time 30 Min

Ingredients For creamy chicken and butternut squash soup

2 qt

chicken broth
1/2-1 lb

chicken, cut in bite-sized pieces
2 c

cubed butternut squash
1 c

sliced celery
1/2 c

chopped sweet peppers (red, green, yellow, or combo)
1/2 tsp

roasted chicken seasoning blend (or 1/4 tsp each garlic powder and onion powder and a pinch of sage)
salt and pepper, to taste
1 c

chopped spinach, kale or other green (optional - I tend to add greens to a lot of my soups, but it's just as good if you leave it out!)
2 tsp

butter
2 Tbsp

cream or half and half

How To Make creamy chicken and butternut squash soup

1
Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.

2
Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
3
*This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!
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