Creamy Chicken and Butternut Squash Soup is a cozy main dish made with tender chicken, smooth butternut squash, carrots, celery, spinach, and a savory blend of thyme, sage, and rosemary.
Fat-free evaporated milk and Greek yogurt give the broth a creamy texture without using heavy cream.
Each serving has 35 grams of protein, making this soup filling enough to carry dinner on its own. The squash adds mild sweetness, while the herbs balance it with warm, savory notes.
Spinach and parsley add color and extra vegetables without taking over the bowl.
Serve this soup during the cooler fall and winter months with crusty bread, crackers, or a small side salad. The recipe makes six generous servings, so there may be enough left for planned lunches or another dinner later in the week.
It’s a comforting option when you want chicken soup with a thicker, creamier broth.
Why You’ll Love This Creamy Chicken and Butternut Squash Soup
35 Grams of Protein Per Serving
Chicken breast and Greek yogurt give each serving 35 grams of protein. The soup can be served as a complete main course without needing a second protein.
Creamy Without Heavy Cream
Fat-free evaporated milk and Greek yogurt make the blended squash broth smooth and creamy. You still get a rich texture without adding heavy cream.
Vegetables in Every Bowl
Butternut squash, carrots, celery, garlic, and spinach add a mix of vegetables to each serving. Blending the squash also thickens the broth.
Made for Planned Meals
This recipe makes six servings, with about 1¾ cups in each serving. Store the remaining soup for lunches or another family dinner.
Warm Fall Herbs
Thyme, sage, and rosemary pair well with both the chicken and butternut squash. The herbs give the soup a savory fall flavor without overpowering the other ingredients.
Ingredient Substitutions
Boneless Skinless Chicken Thighs
Replace the chicken breasts with 1½ pounds of boneless skinless chicken thighs. Check that the chicken reaches an internal temperature of 165°F before shredding.
Frozen Butternut Squash
Use 5 cups of frozen butternut squash cubes in place of fresh squash. Frozen squash may become tender a few minutes sooner.
Low-Fat Greek Yogurt
Replace the nonfat Greek yogurt with the same amount of plain low-fat Greek yogurt. The finished soup will have a slightly richer texture.
Whole Evaporated Milk
Use whole evaporated milk in place of fat-free evaporated milk. Replace it using the same measurement.
Baby Kale
Replace the spinach with 2 cups of chopped baby kale. Allow a few extra minutes for the kale to soften.
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Creamy Chicken and Butternut Squash Soup
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 5 cups butternut squash peeled and cubed
- 5 cups reduced-sodium chicken broth
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup fat-free evaporated milk
- ½ cup plain nonfat greek yogurt
- 2 cups fresh baby spinach roughly chopped
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables start to soften.
- Add the garlic and cook for 30 seconds, stirring the whole time.
- Add the butternut squash, chicken broth, chicken breasts, thyme, sage, rosemary, salt, and pepper.
- Bring the soup to a gentle boil.
- Lower the heat to medium-low and partially cover the pot. Simmer for 18 to 20 minutes, until the squash is tender and the chicken reaches 165°F inside.
- Transfer the chicken to a cutting board. Shred the chicken using two forks.
- Blend the soup with an immersion blender until smooth and creamy.
- Return the shredded chicken to the pot.
- Stir in the evaporated milk.
- Simmer over low heat for 3 to 4 minutes without letting it boil.
- Add the Greek yogurt to a small mixing bowl. Slowly whisk 1 cup of the hot soup into the yogurt.
- Remove the soup from the heat.
- Stir the yogurt mixture into the soup until smooth.
- Add the spinach and stir until wilted.
- Stir in the parsley before serving.
Notes
Tips and Tricks
Cut the squash into even cubes – Keep the squash cubes close to the same size so they soften at the same rate. Keep the blender head submerged – Hold the immersion blender below the surface of the soup to reduce splashing. Adjust the thickness – After blending, stir in additional chicken broth ¼ cup at a time if the soup is thicker than you prefer.Storing and Reheating
Refrigerate – Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Freeze – Freeze the soup in an airtight freezer-safe container for up to 2 months. The dairy may separate slightly after thawing, but stirring or whisking during reheating can help smooth the broth. Reheat on Stovetop – Place the soup in a saucepan and warm it over low heat. Stir often and do not allow it to boil. Reheat in Microwave – Place one serving in a microwave-safe bowl and cover it loosely. Heat in 60-second intervals, stirring after each interval, until warmed through.Nutrition
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