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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.
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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.
 
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Keyword buttenut squash, creamy soup, roasted sweet potato, rotisserie chicken, squash puree