Easy Roasted Butternut Squash Chicken Soup
Cozy Up with Creamy Butternut Squash Soup: The Perfect Fall Comfort Food
As the leaves change and the air gets crisp, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to autumnal flavors, Butternut Squash Soup reigns supreme! This recipe is incredibly easy to make, packed with nutrients, and bursting with that classic fall taste. Whether you’re looking for a light lunch, a satisfying dinner, or a sophisticated appetizer, this Butternut Squash Soup is sure to please.
We’ve taken the classic recipe and streamlined it for a weeknight meal without sacrificing any of the rich, creamy flavor. Roasting the butternut squash brings out its natural sweetness, and the addition of sage adds a lovely aromatic touch. Plus, the shredded chicken makes it a complete and hearty meal!
What makes this Butternut Squash Soup special?
- Easy to make: Minimal prep time and simple instructions.
- Flavorful: Roasting the squash intensifies its sweetness.
- Versatile: Perfect as a starter, main course, or side dish.
- Healthy & Nutritious: Packed with vitamins and fiber.
- Hearty: The addition of chicken makes it a complete meal.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Don’t skip roasting the butternut squash! It makes a huge difference in flavor.
- Immersion Blender vs. Regular Blender: An immersion blender is the easiest way to blend the soup directly in the pot. If using a regular blender, be extremely careful when blending hot liquids. Vent the lid and blend in batches.
- Spice it Up: Feel free to add a pinch of nutmeg, cinnamon, or cayenne pepper for a little extra warmth.
- Garnish with Style: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a few fresh sage leaves add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I substitute vegetable broth with chicken broth?
A: Yes, absolutely! Chicken broth will add even more richness to the soup.
Q: Can I make this soup vegan?
A: Yes! Simply omit the chicken and use vegetable broth. You can also add a can of coconut milk for extra creaminess.
Q: How long does this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or grilled cheese sandwiches are all great accompaniments.
We hope you enjoy this comforting and delicious Butternut Squash Soup! It’s the perfect way to embrace the flavors of fall.
Butternut Squash Soup
Ingredients
- 1 medium Butternut Squash
- 4 cups Vegetable Broth
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 2 cloves Garlic minced
- 1 teaspoon Sage dried
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 rotisserie Chicken shredded
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.
- While squash is roasting, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Scoop out the roasted butternut squash flesh and add it to the pot. Add vegetable broth, sage, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender or a regular blender (carefully!), blend the soup until smooth.
- Stir in the shredded chicken and heat through.
- Serve hot.
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