Description

This comforting Chicken and Squash Soup is a perfect blend of tender rotisserie chicken, a rich squash and sweet potato puree, and flavorful seasonings. With a hint of smoked paprika and cumin, this creamy, hearty soup is perfect for cooler days and packed with nutrients. The homemade squash and sweet potato puree gives it a naturally sweet and velvety texture that pairs beautifully with the chicken and Parmesan cheese.

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper (or red chili pepper flakes for heat)
1 teaspoon smoked paprika
½ teaspoon cumin
2 cups shredded rotisserie chicken breast, skin removed
2 cups prepared squash and sweet potato puree (see recipe below)
3–4 cups chicken broth (adjust to desired consistency)
½ cup grated Parmesan cheese, plus a tablespoon for topping
½ cup fresh parsley, chopped for garnish

For the Squash and Sweet Potato Puree:

1 small butternut squash, peeled, deseeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
2 tablespoons olive oil
13 oz. canned coconut cream (or heavy cream)
1 teaspoon salt
½ teaspoon black pepper

Instructions

1️⃣ Prepare the Squash and Sweet Potato Puree:

Preheat your oven to 450ºF (230ºC) and line a baking sheet with parchment paper.
Spread the butternut squash and sweet potato chunks on the prepared sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
Roast for 20-30 minutes, or until the vegetables are tender and lightly golden. Allow them to cool for about 10 minutes.
Transfer the roasted squash and sweet potato to a blender or food processor. Add the coconut cream and blend until smooth and creamy. Set aside.

2️⃣ Start the Soup:

Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the chopped onion and cook until tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3️⃣ Add Seasonings and Chicken:

Season the onions and garlic with salt, black pepper (or chili flakes), smoked paprika, and cumin. Stir well to combine.
Add the shredded rotisserie chicken to the pot and stir until the chicken is heated through.

4️⃣ Incorporate the Puree and Broth:

Stir in the prepared squash and sweet potato puree, mixing until everything is combined. Gradually add 3-4 cups of chicken broth, depending on how thick or soupy you prefer the consistency.
Add the grated Parmesan cheese and let the soup simmer for 2-3 minutes to allow the flavors to meld together.

5️⃣ Serve and Garnish:

Once the soup reaches your desired consistency, remove from heat. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese on top.

Notes

Consistency: If you like a thicker soup, reduce the amount of chicken broth. For a thinner, soupier texture, add more broth.
Low-carb option: Substitute the sweet potato with more butternut squash to reduce the carbohydrate content.
Make it vegetarian: Skip the chicken and use vegetable broth for a plant-based version.