Mexican Butternut and Chicken Soup
Warm Up With This Cozy Mexican Butternut Squash and Chicken Soup!
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. This Mexican Butternut Squash and Chicken Soup is packed with flavor, easy to make, and perfect for a weeknight dinner. It’s a delightful fusion of creamy butternut squash, tender chicken, and vibrant Mexican spices. Forget bland, boring soups – this recipe will become a new family favorite!
Butternut squash offers a naturally sweet and creamy base, beautifully complemented by the savory chicken and a hint of spice. We’ve kept the ingredient list simple, focusing on fresh flavors that really shine. It’s a healthy and satisfying meal that the whole family will enjoy.
What makes this soup special?
- Flavorful Spice Blend: Cumin and oregano bring authentic Mexican warmth.
- Creamy Texture: Butternut squash creates a naturally creamy base without needing any cream!
- Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins, minerals, and protein.
Tips for the Best Soup:
- Roast the Squash: For an even deeper, richer flavor, roast the butternut squash before adding it to the soup. Toss the cubes with a little olive oil and roast at 400°F (200°C) for 20-25 minutes.
- Homemade Stock: Using homemade stock will elevate the flavor of the soup significantly. However, store-bought stock works just fine in a pinch.
- Adjust the Spice: Feel free to adjust the amount of cumin and oregano to your liking. A pinch of chili powder can also add a nice kick.
- Garnish it Up: A sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, or a squeeze of lime juice can add extra flavor and visual appeal.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Acorn squash or kabocha squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
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 months.
Q: What can I serve with this soup?
A: This soup pairs well with warm tortillas, a side salad, or a crusty baguette.
We hope you enjoy this delicious and comforting Mexican Butternut Squash and Chicken Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Mexican Butternut Squash and Chicken Soup
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1/2 medium onion diced
- 2 cloves garlic minced, or 1/4 tsp garlic powder
- 1 quart stock preferably homemade
- 2 cups butternut squash peeled, seeded and cubed
- 1 pound chicken breast or thighs
- 1/2 lime lime juice or juice of one lime
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup fresh cilantro chopped
Instructions
- Cook chicken in water until cooked through. Shred or dice.
- In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add stock, butternut squash, cooked chicken, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Stir in cilantro and lime juice. Serve immediately.
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