Creamy Chicken and Butternut Squash Soup
Creamy Chicken and Butternut Squash Soup blends tender chicken, squash, and spinach into a warm, protein-packed bowl ready any night.
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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
Serving Size: 1¾ Cups
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
Calories: 301kcalCarbohydrates: 27gProtein: 35gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 75mgSodium: 479mgPotassium: 1363mgFiber: 4gSugar: 10gVitamin A: 17119IUVitamin C: 34mgCalcium: 246mgIron: 3mg
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