There’s nothing better to beat the frosty winter chill than a bowl of my Butternut Squash and Chicken Soup! 🥣 It’s creamy, comforting, and topped with crispy chicken, spicy black beans, and a zing of lime 🍋🟩. Perfectly bright but cozy weeknight dinner after a cold day. 🌟
What you’ll love about this recipe
- 🥣 Rich and Creamy Flavor: Roasted butternut squash gives this soup a natural sweetness and velvety texture.
- 🍗 Protein-Packed: Topped with crispy shredded chicken and beans for a hearty and satisfying meal.
- 🌶️ Spicy Kick: Black beans and chicken sautéed with Mexican-inspired seasoning add a flavorful twist.
- 🧡 Flexitarian-Friendly and Antioxidants powerhouse: Easy to adapt for vegetarians by skipping the chicken and doubling the beans whilst getting antioxidants from the squash and beans.
- ⏱️ Weeknight Ready: Simple to prepare with minimal effort, perfect for busy days.
- 🍃Leftover makeover: Use leftover roast chicken to create a new meal, great for your pocket and for the planet.
Watch how to make butternut Squash soup with chicken
Ingredients you’ll need
- Roasted Butternut Squash – I use a whole squash, halved to roast, but you can peel it and roast the cubes on a sheet pan or baking tray.
- Onions & Garlic – build the flavor base for the soup.
- Olive Oil – always extra virgin for me.
- Chicken or Vegetable Stock
- Black Beans – I use organic canned black beans, but of course you can cook them from dry.
- Peri Peri Seasoning (or Mexican-inspired seasoning) – this is one of my favorite seasonings, so I always find ways of using in all of my dishes, not too hot, just enough kick.
- Lime – balances the sweetness of the squash and brightens up the dish
- Leftover Roast or Cooked Chicken – often I have chicken leftovers from a roast dinner to last me for a few more meals. You can store it in the fridge for a few days or shred and freeze in a tightly sealed container. Defrost it if needed before crisping up in the pan.
- Sour Cream (Optional) – sometimes I leave it out, but it does bring a little sharpness if you use it.
How to make butternut squash chicken soup (step-by-step)
Time needed: 1 hour and 15 minutes
This Butternut Squash and Chicken Soup it’s so creamy, comforting, and topped with crispy chicken, spicy black beans, and a zing of lime. This recipe is easy, delicious, and it will keep you warm on those frosty weeknights.
- Prep and Roast the Butternut Squash:
Preheat your oven to 200°C (400°F). Halve the squash, scoop out the seeds, and brush the flesh with olive oil. Place it cut side down on a parchment-lined baking sheet and roast for about 45 minutes until soft and caramelized. Once slightly cooled, peel off the skin effortlessly.
- Prepare the Soup Base:
Sauté chopped onions in olive oil over medium heat until soft and translucent. Add minced garlic and cook briefly until fragrant.
- Combine and Simmer (Traditional Method):
Transfer the roasted squash, sautéed onions, and garlic to a pot. Add chicken or vegetable stock or just water (adjust to your preferred consistency) and season with salt and pepper. Simmer for a few minutes to blend the flavors.
- Blend the Soup (Traditional Method):
Use an immersion blender directly in the pot to puree until smooth. Stir in lime juice to brighten the flavors.
- Alternative Method Using a Soup Maker:
Add the roasted squash, sautéed onions, garlic, and liquid directly into your soup maker. Season and follow the soup maker instructions to blend and heat, usually about 10 minutes. Stir in lime zest and juice once done.
- Prepare the Toppings:
In a skillet, sauté black beans with olive oil, a pinch of salt, and peri peri seasoning until slightly crispy. Set aside. Use the same skillet to crisp up shredded chicken in olive oil, cooking until golden with crispy edges. Sprinkle with lime zest.
- Serve and Enjoy!
Ladle the creamy soup into bowls and top with seasoned black beans and crispy chicken. Garnish with more lime zest, fresh herbs, or a dollop of sour cream if you like. Serve your comforting bowl of butternut squash chicken soup with some grilled cheese tortilla and enjoy!
Pro Tips
- Roast for Maximum Flavor: Roasting the butternut squash caramelizes its natural sugars, giving the soup a deeper flavor. May I suggest that you also roast extra butternut squash to make my feta stuffed butternut squash, you will thank me later!
- Blend Until Silky: Use an immersion blender or soup maker for a perfectly smooth soup. I could not survive without my soup maker, I make these creamy Italian inspired pumpkin soup in it, but also a beautifully bright green pea and ham soup.
- Balance the Flavors: A squeeze of fresh lime juice brightens the soup and enhances the other flavors.
- Prep Ahead: Roast the butternut squash in advance, store it in the fridge for up to 3 days and just throw in when you are ready to cook dinner to save time during busy weekdays.
Preparation time
It takes around 15 minutes to prepare the veggies.
I am being generous here, because I know myself (not always super organised 😉).
ROASTING time
The butternut squash takes 45 minutes to roast, but do check for softness if you roast more that one or if it is a large one.
Nutritional benefits
Of course the abundance of vegetables and spices makes this dish such a wholesome nourishing option. But for me, the hero here are the squash and the beans, packed with antioxidants and fiber. Feed those friendly gut bacteria happy!
Servings
This recipe yields 3 portions, enough for a small family.
What to serve with butternut squash chicken soup
- Cheese-Filled Grilled Tortilla: Melt your favorite cheese inside a tortilla and grill until golden. Cut into wedges for dipping. Sometimes I make this really easy tortilla sandwich that it’s filled with leftover chili and cheese, that would be a great pairing.
- Crusty Bread: A warm baguette, garlic bread or sourdough pairs wonderfully. If you decide to give sourdough a go, my easy sourdough bread recipe is so easy for beginners!
- Toasted Sandwiches: I love making oven toasted sandwiches with soft sourdough sandwich bread, so buttery and keeps the fillings nicely packed inside.
- Roasted veggies like Brussels sprouts or roasted carrots make a yummy and healthy side dish.
variations and substitutions
- VEGETARIAN: If you want this recipe vegetarian, skip the chicken and double the black beans for extra protein. Add a dollop of Greek yogurt for richness.!
- VEGAN: For a vegan option, swap the chicken for more beans, tofu, seitan or tempeh and use vegetable stock and top with vegan sour cream if you fancy.
- Spices: Swap peri-peri or Mexican-inspired seasoning with any seasoning of your choice like taco seasoning or tajin.
- Herbs: If I was to use a herb to pair with these vibrant chili and lime flavors, I would use cilantro (coriander), but I am not a lover of cilantro, so I just went with parsley
- Liquid: Use coconut milk instead of stock for a creamy, dairy-free alternative.
- Toppings: Try other beans, roasted chickpeas, toasted pumpkin seeds, or crumbled feta if you are looking for a different texture and flavor. Even croutons!
This butternut squash chicken soup is pure comfort in a bowl—creamy, full of flavor, and topped with crispy chicken and spicy black beans. I hope you love this recipe as much as I do, that lime zing lifts it to the next level. Mix it up to make it your own and let me know how you liked it!
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recipe FAQ
Absolutely! Skip the chicken and double the black beans.
Store in the fridge for up to 3 days or freeze for up to 3 months.
Yes! You should be able to find store bought or prepare your own cubed frozen squash. Roast from frozen , but it will take less time, around 30 minutes.
This is where you have absolute freedom. I love all things Mexican-inspired, based on smoked paprika, garlic and chili, but Cajun or even herby lemony flavors will work.
Yes, it reheats wonderfully. Add lime juice and toppings just before serving.
Butternut Squash Chicken Soup
Equipment
- 1 Sheet pan to roast the squash
- 1 frying pan or skillet for sauteing
- 1 Soup maker
- 1 large pot (if using a traditional method)
- 1 immersion blender (if using a traditional method)
- 1 spatula
- 1 Chopping board
- 1 knife
- 1 measuring jug
- 1 garlic press
Ingredients
For the Soup:
- 1 roast butternut squash 800g roasted flesh
- 2 chopped onions
- 3 minced garlic cloves
- 2 tablespoons olive oil for sautéing
- 500 ml chicken stock or vegetable stock or water
- liquid from beans optional
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper or to taste
- Juice of 1 lime added after blending
For the Toppings:
- 1 can black beans drained
- 4 tablespoons olive oil (divided between beans and chicken)
- 1 tsp peri peri seasoning or Mexican-inspired seasoning (divided between beans and chicken)
- pinch of salt
- 150 g leftover roast or cooked chicken shredded or cubed
- Zest of 1 lime
- 2 tablespoons Sour cream optional, added after soup has boiled
Instructions
Prep and Roast the Butternut Squash:
- Preheat your oven to 200°C (400°F).
- Halve the butternut squash, scoop out the seeds, and coat the flesh with 1 tablespoon olive oil.
- Place the squash cut side down on a baking sheet lined with parchment paper.
- Roast for 45 minutes or until the flesh is soft and caramelized. Set aside to cool slightly, then peel the skin off, it will slide off easily.
Prepare the Soup Base:
- Heat 2 tablespoons olive oil in a frying pan over medium heat.
- Add the chopped onions and sauté until translucent and soft, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Combine and Simmer (Traditional Method):
- Add the sautéed onions and garlic and roasted butternut squash flesh to a large pot.
- Pour in 500 ml of water or vegetable stock (adjust based on desired thickness). Add canning liquid from beans if using.
- Season with salt and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
Blend the Soup (Traditional Method):
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
- Stir in the juice of 1 lime for a bright, fresh flavor.
Alternative Method Using a Soup Maker:
- Add the squash, sautéed onions, garlic, and 500 ml of stock or water to your soup maker.
- Season with salt and black pepper.
- Follow the soup maker’s instructions for blending and heating until smooth. It should be no longer than 10 minutes, since everything is already cooked.
- Once the cycle is complete, stir in the juice of 1 lime and lime zest.
Prepare the Toppings:
- While the soup is simmering, heat olive oil in the same frying pan or skillet over medium heat.
- Add the drained black beans, a pinch of salt, and the peri peri or Mexican-inspired seasoning. Sauté for 3-4 minutes and until the beans get a little dry and crispy, then set aside.
- In the same skillet, heat another 2 tablespoons of olive oil and add the shredded chicken. Cook until crispy and golden at the edges, no longer than 5 minutes. Sprinkle with lime zest.
Serve:
- Ladle the soup into bowls.
- Top with the seasoned black beans and crispy chicken.
- Garnish with additional lime zest or fresh herbs, if desired.
- Add a dollop of sour cream if desired. Enjoy!
Video
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