Roasted Butternut Squash & Chunky Chicken Soup
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
Description
Thick and creamy butternut squash soup gets upgraded from appetizer to main course with the addition of some chunks of chicken.
Ingredients
Units
Scale
- 8 cups (1.9 L) chopped butternut squash
- 8 tbsp (120 ml) extra-virgin olive oil
- 2 cups (480 ml) sliced shallots
- 4 smashed and chopped garlic cloves
- 1 tsp fine sea salt
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 1 fresh thyme sprig
- 1/2 cup (120 ml) white wine
- 7 cups (1.65 L) low sodium natural chicken stock
- 1 cup (240 ml) plain Greek yogurt
- 3 boneless skinless chicken breasts cooked and cubed
Instructions
- To roast the squash, preheat the oven to 350°F.
- With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Chop into cubes and place the squash on a baking sheet and drizzle with about six tbsp of the olive oil. Roast the squash until it is soft and caramelized, about 25-30 minutes.
- To make the soup, in a large soup pot over medium heat, add the remaining 2 tbsp of oil and then add the shallots, garlic, salt, pepper, bay leaf and thyme. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, stock, and yogurt. Cook until all of the flavors meld together, 25 minutes. Remove the bay leaf and thyme sprig.
- Puree the soup in a Vitamix or blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured to prevent the hot mixture from escaping.)
- Add the chicken to the soup and top with a dollop of crème fraîche, sour cream or greek yogurt if desired.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
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- Crispy Chicken Thighs in Blueberry Sauce
Frequently Asked Questions
Why does this recipe use Greek yogurt instead of cream?
The recipe incorporates 1 cup of plain Greek yogurt instead of heavy cream, giving the blended soup a creamy, thick texture with added protein and a slight tang that complements the sweet roasted squash. The yogurt is stirred in before blending along with the stock and squash.
How do I safely blend a hot soup in a blender?
The recipe warns to avoid overloading the blender with hot soup and to make sure the lid is tightly secured before turning the machine on — hot liquid builds pressure and can blow the lid off. Blend in batches if needed, and hold the lid down firmly.
