Butternut Squash Chicken Soup
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 perfect for those frosty weekday evenings. Save it now and enjoy some midweek warmth!
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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