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Chicken Soup with Butternut Squash

A comforting Chicken Soup with Butternut Squash that brings warmth and nostalgia in every bowl, perfect for any day of the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil Adds a rich, fruity flavor to the soup.
  • 1/2 cup onion (diced) Contributes a sweet, aromatic base.
  • 3 cloves garlic (minced) Imparts a warm, robust flavor.
  • 1/3 cup celery (diced) Introduces a refreshing crunch.
Main Ingredients
  • 4 cups butternut squash (diced) The star of the dish.
  • 1/2 tsp dried thyme Evokes earthy notes.
  • 1/4 tsp dried oregano Delivers warmth.
  • 1/4 tsp ground nutmeg Adds a sweet aroma.
  • 6 pieces boneless skinless chicken thighs Juicy, tender chicken.
  • 1/2 cup kale (shredded) Adds nutritional value.
  • 3.5 cups chicken broth Enriches the soup.
  • 1 pinch salt Enhances flavors.
  • 1 pinch black pepper Introduces subtle heat.
  • to taste fresh parsley (optional garnish) Adds color.

Method
 

Preparation
  1. Drizzle the olive oil into your soup pot over medium heat.
  2. Add the diced onion, minced garlic, and diced celery. Sauté for about 4-5 minutes until the onion is softened and translucent.
Cooking
  1. Stir in the diced butternut squash, dried thyme, oregano, and nutmeg. Allow to cook for a couple of minutes.
  2. Add the chicken thighs, pressing them down so they are submerged. Pour in the chicken broth and bring to a gentle boil.
  3. Reduce heat, cover slightly ajar, and simmer for 25-30 minutes until the chicken reaches 165°F.
Shredding and Finishing
  1. Use tongs to remove the chicken from the pot and shred into bite-sized pieces.
  2. Return the shredded chicken to the pot along with the kale, season with salt and black pepper to taste, and cook for an additional 2-3 minutes.
  3. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

For extra flavor, consider roasting the butternut squash beforehand. You can also blend a portion of the soup for a creamier texture without adding cream.