Chicken and Squash Soup

By Jen Paleracio | September 27, 2020

Butternut squash and sweet potato compliments each other’s flavor so well. The sweetness from sweet potato and the creaminess of squash is such a perfect combination.

If you like curry flavor, you can add a teaspoon to this dish. For me, the cumin and smoked paprika is the best seasoning combo for this soup. I also like using rotisserie chicken because it’s already seasoned and a lot faster to prep during busy nights.

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how to peel and cut the butternut squash

  1. Place the squash on a cutting board. Use a sharp knife.
  2. Carefully cut the squash lengthwise.
  3. Use a spoon to scoop out the seeds.
  4. Cut the squash in half.
  5. Use a vegetable peeler to peel the squash.
  6. Cut into 2″ cubes.

HOW TO MAKE THE SQUASH AND SWEET POTATO PUREE

YOU’LL NEED:

1 small-sized butternut squash, peeled, deseed, cut into chunks

1 sweet potato, peeled, cut into chunks

2 tablespoons olive oil

13 oz. canned coconut cream 

1 teaspoon salt

1/2 teaspoon black pepper

 

STEP-BY-STEP

  • Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper.
  • Place the sweet potato and squash on a prepared pan.
  • Drizzle with olive oil, season with salt and pepper.
  • Toss to coat well. Spread the sweet potato and squash in one layer for even baking.
  • Bake for 20-30 minutes or until tender.
  • Cool for at least 10 minutes.
  • Transfer to a blender or food processor.
  • Add coconut cream.
  • Blend until smooth or pureed.
  • Set aside. 

 

NOTE: You only need 2 cups of the squash and sweet potato puree to make the Chicken and Squash Soup Recipe. 

watch how to make it

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Chicken and Squash Soup

Jen Paleracio
Creamy soup with rotisserie chicken and squash puree. A hint of smoky flavor from the smoked paprika and cumin. The Parmesan cheese adds creaminess and a burst of flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American, Indian, Latin American

Equipment

  • Blender or Food Processor
  • Stockpot
  • Ladle
  • knife
  • cutting board
  • baking sheet pan
  • Oven
  • Stovetop
  • Measuring spoons
  • Measuring cups

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper or red chili pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 cups shredded rotisserie chicken breast, skin removed
  • 2 cups of prepared squash and sweet potato puree, see recipe below
  • 3-4 cups chicken broth
  • 1/2 cup grated Parmesan cheese, plus a tablespoon for topping
  • 1/2 cup fresh parsley, for garnish

FOR THE SQUASH AND SWEET POTATO PUREE

  • 1 small butternut squash, peeled, deseed, cut into chunks
  • 1 sweet potato, peeled, deseed, cut into chunks
  • 2 tablespoons olive oil
  • 13 oz. canned coconut cream or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat a stockpot with oil. Add the onion, cook until tender. Add the garlic, saute until aromatic. Season with salt, pepper, smoked paprika, and cumin. Stir to combine.
  • Add the shredded rotisserie chicken, stir until well heated.
  • Add the squash and sweet potato puree, stir to combine.
  • Add the chicken broth and Parmesan cheese, simmer for 2 minutes or until desired consistency. If you like it soupy and thin, then add more chicken broth and adjust the seasonings.

FOR THE SQUASH AND SWEET POTATO PUREE

  • Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper.
  • Place the squash and sweet potato on the prepared pan. Drizzle with oil and season with salt and pepper.
  • Toss to coat well. Spread the squash and sweet potato in a single layer for even baking.
  • Bake for 20-30 minutes or until tender.
  • Cool for at least 10 minutes. Place the roasted squash and sweet potato in a blender or food processor. Add the coconut cream, blend until smooth or pureed. Set aside.

Notes

  • You only need 2 cups of squash pureed. Save the rest in a ziplock bag and freeze for later use. You can add it to any soup you like.
  • You can make this a vegetarian dish, just add some mushrooms to make it a hearty soup.
 
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen
Keyword buttenut squash, creamy soup, roasted sweet potato, rotisserie chicken, squash puree

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ABOUT JEN

Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…

Posted in Mains, Recipes