Description
This Creamy Chicken Butternut Squash Soup is a soul-warming autumn harvest stew that blends roasted butternut squash, protein-packed chicken, and fiber-rich cannellini beans. By puréeing a portion of the hearty vegetables and beans, we achieve a velvety, luxurious texture without any need for heavy cream or flour. It is a clean, gluten-free, and nourishing meal perfect for busy weeknights, offering a restorative balance of garden-fresh flavors that satisfy the body and calm the mind during the crisp, colder months.
Ingredients
4 slices turkey bacon, chopped
1 cup yellow onion, diced
1/2 cup celery, diced
3 cloves garlic, minced
1 tsp sea salt
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1/2 tsp cracked black pepper
5 cups butternut squash, peeled and cubed
2 cups shredded cooked chicken breast
1 can (15oz) cannellini beans, rinsed
4 cups vegetable or chicken broth
2 cups fresh baby spinach
Instructions
In a large pot, cook the turkey bacon until crisp and remove with a slotted spoon, leaving the fat in the pot.
Sauté the onion and celery in the fat until softened, about 5-7 minutes.
Add garlic, salt, pepper flakes, thyme, and black pepper, cooking for 1 minute until fragrant.
Add the butternut squash and broth, bringing to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
Use an immersion blender to purée about half of the soup directly in the pot to create a creamy base.
Stir in the shredded chicken and cannellini beans, simmering for another 5-10 minutes.
Stir in the spinach until just wilted.
Garnish with the crispy turkey bacon before serving.
Notes
To make this dairy-free, ensure your broth is made without butter or cream. To make this vegetarian, substitute the chicken with extra beans and use vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg