Creamy Roasted Acorn Squash Chicken Soup is a delicious way to change up your usual chicken soup when the weather turns cold.
If you’ve been making butternut squash or pumpkin soup all fall, acorn squash is a great choice for something a little different. You still have that smooth, creamy texture, with tender shredded chicken to make it a satisfying dinner.
Roasting the acorn squash gives this homemade soup a rich, slightly sweet flavor that’s especially good with savory herbs.
A little cream makes it extra comforting without turning it into a heavy, overly thick soup. It’s warm, filling, and perfect for those chilly winter evenings when a bowl of soup sounds better than anything else.
You’ll need a baking sheet to roast the squash and a Dutch oven for the soup. An immersion blender makes it easy to create that velvety texture right in the pot.
This creamy chicken and squash soup is also a great way to use leftover cooked chicken. Serve it with crusty bread or a simple side salad for a cozy meal that everyone can enjoy.
Why You’ll Love This Creamy Roasted Acorn Squash Chicken Soup
A Delicious Change from Butternut Squash Soup
Acorn squash has a mild, slightly nutty flavor that’s perfect for creamy soups. It’s a great way to enjoy something different during winter squash season.
A Filling Soup with Protein
With shredded chicken in every serving, this soup is satisfying enough for dinner. You won’t need much on the side to make it a complete meal.
Smooth, Creamy, and Comforting
The roasted squash creates a naturally thick, velvety base. A little heavy cream gives it that extra richness you want in a cozy winter soup.
Great for Leftover Chicken
Already have cooked chicken in the refrigerator? This recipe gives you an easy way to use it for another delicious meal.
Ingredient Substitutions
Acorn Squash
Butternut squash works great as a substitute and has a similar creamy texture. Kabocha squash is another good choice with a slightly sweeter flavor.
Olive Oil
Avocado oil or unsalted butter can replace the olive oil in equal amounts.
Yellow Onion
Sweet onion or white onion works great if that’s what you have available.
Low-Sodium Chicken Broth
Regular chicken broth works, although you may need less added salt. Vegetable broth is another option.
Dried Thyme
Use 1 tablespoon fresh thyme instead of 1 teaspoon dried thyme.
Dried Rubbed Sage
Fresh chopped sage works great. Use about 1 teaspoon, adjusting to your taste.
Smoked Paprika
Regular paprika is a good substitute if you prefer a milder flavor without the smokiness.
Boneless Skinless Chicken Breast
Cooked shredded chicken thighs or leftover rotisserie chicken work great in this soup. Remove the skin before shredding.
Heavy Cream
Half-and-half makes a lighter soup with a slightly thinner texture. You can also use full-fat coconut milk for a dairy-free alternative.
Pure Maple Syrup
Honey works as a substitute in the same amount. It adds a little sweetness without changing the flavor too much.
Fresh Lemon Juice
Fresh lime juice can be used instead for a slightly different citrus flavor.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Creamy Roasted Acorn Squash Chicken Soup
Equipment
Ingredients
- 2 medium acorn squash about 3 pounds total
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rubbed sage
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups boneless skinless chicken breast cooked, shredded
- ½ cup heavy cream
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the acorn squash in half lengthwise. Scoop out the seeds and stringy centers with a spoon.
- Brush the cut sides of the squash with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Place the squash halves cut-side down on the prepared baking sheet.
- Roast for 35 to 40 minutes, or until the squash is very tender when pierced with a fork.
- Remove the squash from the oven. Let cool for 5 minutes, or until comfortable to handle.
- Scoop the roasted squash flesh out of the skins. Discard the skins and set the squash aside.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat.
- Add the diced onion and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth. Add the roasted acorn squash, dried thyme, sage, smoked paprika, salt, and black pepper.
- Stir to combine. Bring the soup to a gentle simmer.
- Reduce the heat to medium-low. Cover and simmer for 10 minutes, or until the carrots are completely tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and creamy.
- Return the pot to low heat. Stir in the shredded chicken.
- Add the heavy cream and maple syrup. Stir until thoroughly combined.
- Simmer gently for 3 to 5 minutes, until the chicken is heated through. Avoid boiling the soup after adding the cream.
- Stir in the lemon juice. Taste and adjust the salt and pepper if needed.
- Ladle the soup into individual bowls. Garnish with chopped fresh parsley and freshly ground black pepper.
- Serve warm.
Notes
Tips and Tricks
Choose Ripe Squash – Select acorn squash that feels heavy for its size and has firm skin without soft spots. Use Cooked Chicken – Leftover roasted chicken or shredded rotisserie chicken makes this recipe easier. Remove the skin before adding it to the soup. Adjust the Thickness – If your soup is thicker than you prefer, stir in a little additional chicken broth until it reaches your desired consistency. Make It Extra Smooth – Blend the squash and vegetables thoroughly before adding the shredded chicken for the creamiest texture. Balance the Sweetness – Acorn squash varies in sweetness. Taste the soup before adding extra maple syrup.Storing and Reheating
Refrigerating – Cool the soup promptly and transfer it to an airtight container. Refrigerate within 2 hours and store for up to 3 to 4 days. Freezing – Freeze in airtight, freezer-safe containers for up to 2 to 3 months for the best quality. Leave space for expansion. The cream may separate slightly after thawing. Thawing – Thaw frozen soup overnight in the refrigerator before reheating. Stovetop Reheating – Warm the soup in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F. Avoid rapid boiling to help preserve the creamy texture. Microwave Reheating – Place a serving in a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each, until the soup reaches 165°F. Adjusting Leftovers – The soup may thicken during storage. Add a splash of chicken broth when reheating if needed.Nutrition
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