Imagine a soup so luxuriously smooth and packed with flavor that it'll make your taste buds dance with joy! This Creamy Chicken Butternut Squash Soup is not just another recipe – it's a culinary hug in a bowl that transforms ordinary ingredients into an extraordinary meal. Perfect for chilly evenings or when you're craving something that feels like a warm embrace, this soup combines the rich, sweet notes of butternut squash with tender shredded chicken and a creamy coconut milk base that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 2 cups butternut squash, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tsp ginger, grated
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the chicken by seasoning with salt and pepper, then cook thoroughly. Once cooked, shred the chicken using two forks and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot, stirring continuously for about 30 seconds to release their aromatic flavors without burning.
- Add diced butternut squash to the pot and cook for 5-6 minutes, stirring occasionally to ensure even cooking and slight caramelization.
- Pour chicken broth into the pot, bringing the mixture to a gentle boil. Reduce heat and simmer for 10-12 minutes or until the butternut squash becomes tender and easily pierced with a fork.
- Use an immersion blender or transfer the mixture to a standard blender to puree until smooth and creamy, creating a velvety soup base.
- Stir in coconut milk and the shredded chicken, heating through for an additional 3-4 minutes.
- Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a little more chicken broth to reach desired consistency.
- Serve hot, optionally garnishing with fresh herbs like parsley or a drizzle of extra coconut milk.
Tips
- Chicken Prep Perfection: For the most tender shredded chicken, consider using a slow cooker or poaching the chicken breasts in broth for extra flavor.
- Squash Shortcut: If you're short on time, look for pre-cut butternut squash in the produce section to speed up preparation.
- Blending Brilliance: When blending hot soup, always be cautious. If using a standard blender, work in batches and leave the lid slightly open to allow steam to escape, preventing any potential pressure build-up.
- Consistency is Key: Don't be afraid to adjust the soup's thickness. Add more broth if it's too thick, or simmer longer if you want it more concentrated.
- Flavor Boosters: For an extra flavor dimension, try roasting the butternut squash before adding it to the soup, or sprinkle some toasted pumpkin seeds on top as a crunchy garnish.
- Make-Ahead Magic: This soup freezes beautifully for up to 3 months, making it perfect for meal prep or unexpected dinner needs.
- Dairy-Free Delight: The coconut milk keeps this recipe creamy and dairy-free, making it a great option for those with dietary restrictions.
Nutrition Facts
Calories: 412kcal
Carbohydrates: g
Protein: 39g
Fat: g
Saturated Fat: g
Cholesterol: 93mg
