As soon as the chilly weather sets in, it's soup season in my house, and I'm always on the lookout for a hearty soup to warm up with on a cold day. This chicken butternut squash soup recipe is perfect soup for just that.
This creamy soup is an easy way to satisfy soup cravings and it's chock-full of flavor from the tender squash, crispy bacon, and spicy red pepper flakes. And while it's hearty enough to be your whole meal, it's also great with a savory vegetable galette or gluten free cornbread.
This soup is a family favorite that is sure to warm you up on a cold night.
If you're looking for more chicken soups to try check my copycat Chili's southwest chicken soup, this awesome creamy (dairy free) white chicken chili or fan favorite chicken and rice soup which is perfect for a cool day.
Ingredient Notes
This creamy soup is made of simple ingredients that can be found in any grocery store. It is a naturally gluten free recipe as written.
- Thick Cut Bacon - Slice the bacon into even ½ inch pieces before frying on the stovetop. Be sure to reserve a bit of the bacon to use as garnish. If you're following a gluten free diet, make sure to buy a gluten free bacon - I like Boar's Head or Applegate Farms brands.
- Butternut Squash - The butternut squash helps to make up the base of the soup and adds creamy texture once pureed with beans. You can cut your own or use the pre-cut pieces from the store. I don't recommend frozen squash as it will be a little too soft after cookin.
- Gluten Free Chicken Broth - You can make homemade chicken broth or store bought. If you're following a gluten free diet, ensure you buy gluten free chicken broth as this is an ingredient that can have hidden gluten. My favorite brand is Pacific Foods.
- Pre-Cooked Chicken - Any kind of cooked chicken will work here. It's a great way to use leftover chicken or buy a rotisserie chicken as a shortcut.
- Plant Based Cream - This ingredient will help the soup to be thick and creamy, along with the bean and squash puree. I typically use either Country Crock or Silk plant based heavy cream. If your store doesn't carry those, you can use full-fat coconut milk or skip the cream. If you're not dairy free, use heavy whipping cream in the same measure.
- Roasted Pepitas - This optional garnish provides the perfect crunch to top your bowl of soup.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use heavy cream in place of the plant based cream in the same measure.
- Make it Vegan - Omit the bacon and use 2 tablespoons of oil to saute the vegetables. Replace the chicken broth with vegetable broth and replace the chicken with vegan chicken pieces or omit.
- More Heat - To add more spicy flavor to the soup, increase the crushed red pepper, add cayenne pepper or chipotle peppers, or pour in a little hot sauce.
- Veggies - Add any veggies you have on hand or swap the spinach out for kale. Diced red bell pepper is a great addition and so are sweet potatoes.
- Herbs - Add other herbs like fresh rosemary or basil.
- Brightness - Add a touch of citrusy flavor and brighten up the soup by adding lemon juice or lime juice at the end of cooking.
How to Make Chicken Butternut Squash Soup
This delicious soup comes together in about an hour of cooking on the stove top. The layering of ingredients adds an amazing depth of flavor that tastes like it's been simmering all day.
I use a 5-quart Dutch Oven pot but any large pot will work fine.
STEP 1: In a large Dutch oven, or large soup pot, cook the sliced bacon until crispy. Once cooked, transfer the bacon to a paper towel-lined plate using a slotted spoon. Drain all but 2 tablespoons of the bacon grease and return the pot to the stove.
STEP 2: Cook the onions and celery in the reserved bacon grease until softened, about 5 minutes.
STEP 3: Add the minced garlic, salt, red pepper flakes, thyme, and black pepper to the vegetables. Cook for 1 minute more stirring constantly.
STEP 4: Add the squash and chicken broth to the pot. Stir well. Bring to a simmer then reduce the heat to low, cover and cook for 15-20 minutes until the squash is soft enough to pierce with a fork.
STEP 5: Pour ½ can of cannellini beans in a small bowl. Add 1 cup of the cooked squash. Use a fork to mash it to a pulp (like mashed potatoes).
STEP 6: Add the remaining beans, the chicken, bacon (reserve some for garnish) and the mashed squash to the pot. Stir and cook uncovered for about 5 minutes.
STEP 7: Add the baby spinach to the soup and cook for about 3 minutes more until it's wilted.
STEP 8: Remove the pot from heat and stir in the cream.
Storage
This flavors of the soup are even better the next day. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
You can also freeze leftover soup. I love making individual portions in my souper cubes. Transfer the blocks of soup to a freezer bag and store for 2-3 months.
More delicious soup recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Creamy Chicken Butternut Squash Soup
Ingredients
- 4 slices Thick Cut Bacon cut into ½" pieces
- 1 Cup Yellow Onion diced (about 1 medium onion)
- ½ Cup Celery diced (1-2 stalks)
- 3 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Thyme
- ½ teaspoon Black Pepper
- 5 Cups Butternut Squash cut into cubes
- 4 Cups Gluten Free Chicken Broth
- 4 Cups Cooked Chicken
- 2 cans Cannellini Beans 15 ounce cans, drained
- 3 Cups Spinach roughly chopped
- ½ Cup Plant Based Cream
Instructions
- Cook the bacon over medium heat in a large dutch oven.4 slices Thick Cut Bacon
- Once the bacon is crispy, remove it to a paper towel lined plate. Drain the fat, reserving 2 tablespoons.
- Add the onions and celery to the pot. Cook, stirring occasionally, for about 5 minutes or until softened.1 Cup Yellow Onion, ½ Cup Celery
- Add the garlic, salt, red pepper, thyme and black pepper. Cook for 1 minute, stirring constantly.3 cloves Garlic, 1 teaspoon Salt, ½ teaspoon Red Pepper Flakes, ½ teaspoon Thyme, ½ teaspoon Black Pepper
- Add the squash to the pot and pour in the chicken broth. Bring to a simmer. Reduce the temperature to low, cover and cook for 15-20 minutes until the squash is soft enough to be pierced with a fork.5 Cups Butternut Squash, 4 Cups Gluten Free Chicken Broth
- While the soup is cooking, open one can of beans and add half of the can to a bowl. Once the squash is cooked through, add about 1 cup of squash to the same bowl. Use a fork or an immersion blender to puree the beans & squash.2 cans Cannellini Beans
- Remove the lid. Add the bacon pieces, chicken, and the remaining beans. Stir in the bean puree. Return to a simmer and cook for 5 minutes more.4 Cups Cooked Chicken
- Add the spinach and cook for 3 more minutes.3 Cups Spinach
- Remove from heat. Pour in the cream and stir well.½ Cup Plant Based Cream
- Serve immediately, garnish with additional bacon pieces and roasted pepitas.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Natalie B says
This soup is FANTASTIC. Perfect soup for fall. I usually tweak online recipes a bit but this is insanely good just as it’s written. Thanks so much for sharing!
Kelly says
This looks amazing! Can I use frozen butternut squash cubes?
I think that will work just fine.
laura says
This looks so good, Tiffany! Can't wait to give it a go!
L Smith says
Oh this looks so heavenly! It’s raining here and this soup would hit the spot. 💕
Deepti Singhal says
This warm butternut squash soup is perfect for the changing weather here! I would try it with vegan swaps and love the detailed instructions. Thank you!
Jordan Hebbe says
I've been looking for new butternut squash recipes! This is perfect timing. Absolutely everything I needed for soup season!
Joanne says
This sounds like a perfect addition to this week's meal plan. Thanks!
Jomelyn Mauermann says
I always love some creamy soup and this butternut soup is amazing and delicious!
Alessandra says
I’m so happy this is both creamy AND dairy-free! Do you think it would be OK to leave out the beans and maybe add more cream? Thanks for sharing!
I would probably replace the beans with white potatoes to add a little starch for thickening the soup.