Chicken and Squash Soup is the ultimate comfort food, blending tender chicken, hearty vegetables, and warming spices into a dish perfect for cozy evenings. With its smooth, creamy texture and rich, savory flavors, this soup is a favorite for chilly fall and winter months. Its wholesome ingredients, such as butternut squash, sweet potatoes, and chicken, create a nutrient-packed meal that not only satisfies but nourishes.

This dish is particularly suited for colder seasons when you crave something warm and filling. Seasonal ingredients like squash and sweet potatoes are at their peak, adding a natural sweetness and velvety texture. These vegetables, paired with rotisserie chicken, make the recipe quick to prepare without sacrificing flavor. Using pre-cooked chicken not only saves time but also gives the soup a deeper, more developed taste.

Why This Recipe Stands Out

What sets this Chicken and Squash Soup apart is the balance of savory and sweet. The chicken adds a hearty, meaty richness, while the squash and sweet potatoes bring a gentle sweetness that creates a perfect harmony of flavors. In addition to being delicious, this soup is packed with nutritional benefits. It’s high in protein from the chicken and loaded with vitamins and antioxidants from the vegetables. Moreover, the recipe is incredibly versatile, easily customizable for dairy-free diets by using coconut cream, or modified for low-carb preferences by adjusting the sweet potato content.

The Main Ingredients and Their Benefits

Chicken: The Protein Powerhouse

One of the key elements that makes this Chicken and Squash Soup both filling and flavorful is the use of rotisserie chicken. Rotisserie chicken is a convenient, time-saving ingredient, perfect for those looking to streamline meal preparation without sacrificing taste. Already seasoned and cooked, it provides a flavorful base that enriches the soup, infusing it with savory, roasted notes that take the dish to the next level.

Health-wise, the lean chicken breast used in this recipe is an excellent source of high-quality protein, which is crucial for muscle repair, immune function, and overall health. Chicken breast is also low in fat, making this soup a lighter, more heart-healthy option while still being satisfying.

Squash and Sweet Potatoes: Nutritious and Flavorful

The inclusion of butternut squash and sweet potatoes not only adds to the heartiness of the soup but also packs it with essential nutrients. Butternut squash is a fantastic source of vitamins A and C, both of which are important for maintaining healthy vision, immune function, and skin health. It’s also high in dietary fiber, which supports digestion and helps regulate blood sugar levels.

Sweet potatoes, on the other hand, bring a wealth of antioxidants, complex carbohydrates, and vitamins like B6 and C to the table. They are known for their anti-inflammatory properties and provide long-lasting energy due to their low glycemic index. Together, these two vegetables contribute a creamy texture and subtle sweetness to the soup, creating a naturally rich, velvety consistency without needing to rely on heavy cream.

Coconut Cream vs. Heavy Cream

A key decision in this recipe is whether to use coconut cream or heavy cream to add richness. Coconut cream is a dairy-free alternative that adds a subtle sweetness and luxurious creaminess without the heaviness of traditional cream. It’s especially suitable for those following dairy-free or vegan diets.

Nutritionally, coconut cream offers healthy fats that can support heart health and provide lasting satiety. In contrast, heavy cream, though richer, adds more saturated fat and calories. The choice between coconut cream and heavy cream ultimately depends on dietary preferences, but both options contribute smoothness and enhance the soup’s depth of flavor.

The Role of Spices: Smoky, Savory, and Spicy

Spices play a crucial role in elevating the flavors of this soup. Smoked paprika provides a subtle, smoky undertone that complements the sweetness of the squash and sweet potatoes. Cumin adds an earthy, savory depth, while garlic enhances the overall aroma and richness of the dish. The combination of black pepper or red pepper flakes gives a mild heat, which can be adjusted according to personal preference. These spices not only bring warmth to the dish but also help balance the sweet and savory elements, making the soup more dynamic and flavorful.

Step-by-Step Instructions

Preparing the Squash and Sweet Potato Puree

The first step in creating a rich and flavorful Chicken and Squash Soup is preparing the squash and sweet potato puree. Roasting the vegetables is key to bringing out their natural sweetness and creating a deep, caramelized flavor that enhances the overall taste of the soup.

Roasting the Vegetables:
- Begin by preheating your oven to 450ºF (230ºC). Line a baking sheet with parchment paper for easy cleanup.
- Peel and cut the butternut squash and sweet potatoes into evenly sized chunks. Spread them on the baking sheet, ensuring they are not overcrowded to allow even roasting.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the vegetables to ensure they are evenly coated.
- Roast for 20-30 minutes, turning halfway through, until the squash and sweet potatoes are tender and lightly golden. A fork should easily pierce the pieces without them being mushy. Overcooked vegetables can become waterlogged and affect the puree’s consistency.
Creating the Puree:
- Once the vegetables are roasted, allow them to cool for about 10 minutes.
- Transfer the cooled vegetables to a blender or food processor. Add the canned coconut cream (or heavy cream, depending on your preference) and blend until smooth and creamy.
- The puree should be thick but not overly dense, contributing to the soup’s velvety texture. Set aside the puree while you prepare the base of the soup.

The puree adds a luxurious, rich texture to the soup and a subtle sweetness that balances out the savory flavors from the chicken and spices.

Cooking the Base of the Soup

Sautéing the Aromatics:
- In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Garlic burns quickly, so keep an eye on it and stir frequently.
Seasoning the Base:
- Now it’s time to layer in the spices. Add 1 teaspoon of smoked paprika, ½ teaspoon of cumin, and season with 1 teaspoon of salt and ½ teaspoon of black pepper (or red pepper flakes if you want a bit of heat). Stir the spices into the onions and garlic, allowing them to bloom in the oil for 1-2 minutes. This step ensures that the spices release their full flavor, creating a balanced and flavorful base for the soup.

Incorporating the Chicken and Puree

Adding the Chicken:
- Stir in the shredded rotisserie chicken breast. The pre-cooked chicken will absorb the flavors from the onions, garlic, and spices, making it even more flavorful. Stir well and cook for 2-3 minutes, ensuring the chicken is heated through and coated in the seasoning.
Mixing in the Puree:
- Next, add the prepared squash and sweet potato puree to the pot. Stir until the puree is fully incorporated, and the mixture is smooth. The puree should seamlessly blend with the chicken and spices, creating a cohesive base for the soup.

Adjusting the Consistency

Adding the Broth:
- Gradually pour in 3-4 cups of chicken broth, stirring as you go. Start with 3 cups, and then adjust the amount based on your preferred consistency. For a thicker, stew-like soup, use less broth. If you prefer a more broth-like texture, add the full 4 cups (or even a bit more).
Simmering the Soup:
- Allow the soup to simmer for 10-15 minutes, stirring occasionally. This will help meld all the flavors together. Check the consistency as it cooks—if it seems too thick, you can add more broth. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.

Final Touches: Parmesan and Parsley

Adding Parmesan for Umami:
- Stir in ½ cup of grated Parmesan cheese during the final 2-3 minutes of cooking. The Parmesan will melt into the soup, adding a layer of umami richness that complements the sweet and savory flavors. Be sure to taste the soup after adding the Parmesan to check for seasoning; you may want to add a pinch more salt or pepper at this point.
Garnishing with Parsley:
- Once the soup is ready, ladle it into bowls and garnish with freshly chopped parsley. The parsley adds a bright, fresh note that cuts through the richness of the soup. A final sprinkle of grated Parmesan on top not only enhances the flavor but also gives the presentation a beautiful finishing touch.

By following these steps, you’ll create a hearty, nutritious, and flavorful Chicken and Squash Soup with a perfect balance of textures—from the creamy puree to the tender chicken, all enhanced by the deep flavors of roasted vegetables and aromatic spices.

Variations and Customization

Dairy-Free Version

To make this Chicken and Squash Soup completely dairy-free, you can easily modify the recipe without losing its richness or flavor. Instead of using a combination of coconut cream and Parmesan cheese, simply use all coconut cream, which provides the same creamy texture while keeping the dish dairy-free.

If you miss the cheesy flavor that Parmesan adds, try substituting it with nutritional yeast. Nutritional yeast offers a savory, cheesy taste and is a popular ingredient in vegan recipes. It’s also packed with B vitamins, making it a nutritious alternative. Add 2-3 tablespoons of nutritional yeast to the soup towards the end of cooking to mimic the umami depth of Parmesan.

Vegetarian Option

To make this soup vegetarian-friendly, swap out the shredded chicken for a plant-based protein like chickpeas or lentils. Chickpeas will add a slightly nutty flavor and maintain a similar texture to the chicken, while lentils can offer a heartier, stew-like consistency. Simply add one or two cans of drained chickpeas or pre-cooked lentils when you would normally incorporate the chicken.

In addition, use vegetable broth instead of chicken broth. The vegetable broth will keep the soup flavorful while making it a fully vegetarian meal.

Spice It Up

If you prefer your soup with a bit more heat, you can easily spice things up by adding chili flakes, cayenne pepper, or even a dash of hot sauce. Start by adding ¼ teaspoon of cayenne or a pinch of chili flakes when seasoning the onion and garlic base, and adjust according to your heat preference.

For those who prefer a milder version, especially for kids, you can omit the chili flakes or use less black pepper. The sweetness from the squash and sweet potatoes will naturally balance the flavors without too much heat.

Low-Carb Modification

To make this recipe low-carb, reduce or omit the sweet potatoes, which are higher in carbohydrates. You can either double the amount of butternut squash or add cauliflower as a low-carb substitute. Roasting cauliflower along with the squash and pureeing it will maintain the creamy texture while significantly lowering the carbohydrate content.

For an extra flavor boost, increase the amount of spices like smoked paprika and cumin, which will ensure the soup remains flavorful and satisfying even without the starchy sweetness of the potatoes.

Serving Suggestions and Side Pairings

Best Side Dishes to Serve with Chicken and Squash Soup

To complement the hearty, creamy texture of Chicken and Squash Soup, serving it with a side of crusty bread or garlic toast is ideal. The bread helps soak up the rich broth, adding a satisfying crunch and additional flavor.

For a lighter option, pair the soup with a mixed green salad dressed in a tangy vinaigrette. The acidity of the vinaigrette contrasts beautifully with the sweetness of the squash, providing balance to the meal.

If you’re looking for a more filling accompaniment, consider serving the soup alongside roasted vegetables like Brussels sprouts or carrots, or a grain-based side such as quinoa or rice. These options add texture and variety while rounding out the nutritional content of the meal.

Storing and Reheating Tips

For leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, the soup can be frozen for up to 3 months. When freezing, make sure to let the soup cool completely before transferring it to freezer-safe containers.

To reheat, warm the soup over low heat on the stovetop, stirring occasionally to maintain the creamy texture. If the soup has thickened during storage, add a splash of broth or water to return it to your desired consistency.

Health and Nutritional Benefits

Nutritional Breakdown of the Ingredients

Chicken and Squash Soup offers a well-rounded balance of macronutrients, making it both nourishing and satisfying. The shredded rotisserie chicken provides a substantial amount of protein, crucial for muscle repair and maintaining satiety. Meanwhile, the butternut squash and sweet potatoes deliver healthy carbohydrates, which provide long-lasting energy, along with fiber that supports digestion and helps regulate blood sugar levels.

This soup is also a good source of healthy fats, especially if coconut cream is used. These fats contribute to heart health and support the absorption of fat-soluble vitamins.

Vitamin and Mineral Contributions

The vegetables in this soup are packed with essential vitamins and minerals. Butternut squash and sweet potatoes are both rich in vitamin A, which is important for vision and immune function, and vitamin C, which supports skin health and acts as an antioxidant. Sweet potatoes also provide potassium, a key mineral for balancing electrolytes and supporting cardiovascular health.

Benefits of Whole, Unprocessed Ingredients

Using whole, unprocessed ingredients in this soup ensures that you’re getting the most nutritional value out of every bite. The absence of refined sugars and processed additives helps make this dish a healthier, more wholesome option, supporting overall wellness.

FAQs

Can I use a different type of squash?

Yes, you can easily substitute other types of squash like acorn squash or kabocha squash in this recipe. Both of these varieties offer a slightly different flavor and texture but will still provide the sweetness and creaminess needed for the soup. Just be sure to roast them until tender, as you would with butternut squash.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored. Prepare the soup as directed, then refrigerate it in an airtight container for up to 3 days. It also freezes well for up to 3 months.

What is the best way to blend the puree?

Both a blender and a food processor work well for making a smooth puree. For a creamier texture, a blender is ideal, but a food processor can also achieve a great consistency if you blend in batches.

How can I add more protein to the soup?

You can add beans like white beans or lentils for a vegetarian protein boost, or simply increase the amount of shredded chicken for more protein.