ROASTED CHICKEN AND BUTTERNUT SOUP
Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
- Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.
Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g
CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH
Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.
Provided by campbells
Number Of Ingredients 13
Steps:
- In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
- Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
- Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
- Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP
This will become your go-to soup this fall. It's delicious! The seasoning blend adds a great savory flavor. But it's a bit sweet from the butternut squash. We added kale to our soup and liked the fresh taste and crunchy texture. Spinach would be fantastic too.
Provided by cindy sandberg
Categories Vegetable Soup
Time 45m
Number Of Ingredients 10
Steps:
- 1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
- 2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
- 3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!
BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP
This tasty, healthy, and filling soup is the perfect comfort food. Serve with crusty rolls or bread.
Provided by Debbie Wind Bailey
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
- Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.
- Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
- Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.
- Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 24.8 g, Cholesterol 50.6 mg, Fat 4.5 g, Fiber 3.8 g, Protein 21.8 g, SaturatedFat 0.9 g, Sodium 703.4 mg, Sugar 4.7 g
BUTTERNUT SQUASH SOUP
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
CREAM OF BUTTERNUT SQUASH SOUP
Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. -Tiffany Smith, Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.
Nutrition Facts :
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
More about "creamy chicken and butternut squash soup recipes"
CREAMY BUTTERNUT SQUASH SOUP - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (50)Total Time 30 minsCategory Main CourseCalories 204 per serving
- In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
- Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
- Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
- Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
BUTTERNUT SQUASH AND CHICKEN SOUP (PALEO) - PERCHANCE …
From perchancetocook.com
4.5/5 (19)Category DinnerCuisine AmericanCalories 296 per serving
- Cover the cut sides of the butternut squash with 1/2 Tbs olive oil, a pinch of salt, a pinch of pepper, a pinch thyme, and a pinch sage. Place the squash face down (cut sides down) on the cookie sheet. Bake the squash in the oven for 40-45 minutes, until soft ( the time it takes to soften depends on how thick it is). Set aside to cool.
- Put ½ Tbs of olive oil into a large soup pot over medium heat. Cook the diced shallots and garlic, until fragrant, about 3-5 minutes. Add the chicken to the pot and cover it with 1/4 tsp salt, ¼ tsp ground black pepper, 1/2 tsp rubbed sage, 1/2 tsp thyme, and a pinch of red pepper flakes. Cook the chicken until cooked through (4-6 mins per side depending on how thick your chicken breast is). Remove the chicken from the pan, leaving the garlic and onions in the pan.
- Remove the butternut squash peel, and cut the butternut squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, 1/8 tsp cumin, 1/4 tsp nutmeg, 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp dried thyme, ½ tsp rubbed sage and 1 Tbs honey. Bring the soup to a simmer and cook for 10 to 15 minutes. Remove from heat.
SIMPLE & CREAMY BUTTERNUT SQUASH SOUP RECIPE
From pauladeen.com
BUTTERNUT SQUASH SOUP - CAFE DELITES
From cafedelites.com
CHICKEN AND BUTTERNUT SQUASH SOUP RECIPE
From inquiringchef.com
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
CREAMY BUTTERNUT SQUASH BUTTER CHICKEN
From halfbakedharvest.com
SOUP SEASON: 22 SLOW COOKER RECIPES | YARDBARKER
From yardbarker.com
10 BUTTERNUT SQUASH RECIPES YOU HAVE TO TRY AT LEAST ONCE IN …
From msn.com
CHICKEN IN BUTTERNUT SQUASH AND MUSHROOM CREAM SAUCE
From servingdumplings.com
BEST BUTTERNUT SQUASH SOUP EVER - FIFTEEN SPATULAS
From fifteenspatulas.com
BUTTERNUT SQUASH RECIPES SOUP CURRY - EASY COLESLAW
From easy-coleslaw.blogspot.com
BUTTERNUT SQUASH SOUP RECIPE | LEARN HOW TO COOK | NYMBLE
From eatwithnymble.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
20 EASY AND HEALTHY CHICKEN AND BUTTERNUT SQUASH RECIPES
From happymuncher.com
MAKING FRUGAL FUN
From makingfrugalfun.com
WHAT TO SERVE WITH BUTTERNUT SQUASH SOUP: 13 SATISFYING SIDE …
From whimsyandspice.com
You'll also love