Can you put butternut squash in chicken soup?

Butternut squash is a great addition to chicken soup. Peel and cube the squash, and add it to the soup pot with your other vegetables. After simmering, it will quickly become tender, adding creamy, earthy, and sweet notes to the soup.

Can you eat butternut squash skin in soup?

Butternut squash skin does not break down well in soup. Even though some winter squash have edible skin, butternut is not typically one of them and you should peel it before adding to soup.

Is it better to roast butternut squash for soup?

You can roast butternut squash to add extra flavor to your soup. However, it is not completely necessary. You can simply simmer the squash in the soup pot with the other ingredients until tender.

Can you make soup with butternut squash?

Butternut squash is an excellent vegetable for soup. You can make a creamy, pureed squash soup or add small squash cubes to other soups, such as chicken or vegetable.

Butternut Squash Chicken Soup

Description

Warm up with a bowl of homemade butternut squash chicken soup. Enjoy the comforting flavors of turmeric, smoked paprika, and thyme. Great for cozy nights and chilly weather.

Ingredients

Units Scale

1 medium butternut squash (about 2 pounds)
1 large onion
3 cloves garlic
2 celery stalks
1 small bunch of fresh parsley
1 small bunch of fresh thyme
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1/2 tsp kosher salt, or to taste
2 bay leaves
1 tsp smoked paprika
1 tsp ground turmeric
1/2 tsp black pepper
6 cups chicken broth
1/2 cup pearl barley, rinsed

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Instructions

Prep the veg. Peel the squash, remove the seeds, and cut into ½ inch cubes. Peel and chop the onion, garlic, celery, and parsley. Remove thyme leaves from the stems.
Prep and cook the chicken. Cut the chicken into bite-sized pieces, trimming off any fat as needed. Heat one tablespoon of olive oil over medium heat in a large pot. Add the chicken and season with ½ teaspoon of salt, and cook for 6-7 minutes until lightly browned. Remove the chicken from the pan and set aside.
Cook the veg. Add another tablespoon of oil to the pan along with the garlic, onion, celery, and squash. Cook for 5-6 minutes until softened.
Add the remaining ingredients. Add the bay leaves, smoked paprika, turmeric, black pepper, and thyme leaves to the vegetables and stir to combine. Add the broth and barley. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes or until the barley and squash are tender.
Finish the soup. Stir the chicken back into the pot and cook for about 5 more minutes until it is cooked through and hot. Remove the bay leaves, add the parsley, and taste the soup to see if it's to your liking. If it tastes bland, add more salt. Serve hot.

Notes

Add more broth or water as needed if the soup is thicker than you like.

If fresh thyme isn't handy, use 2 teaspoons dried thyme instead.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American