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    Home » Dinner » Soups

    Creamy Chicken Butternut Squash Soup

    Published: Oct 24, 2023 by Tiffany · This post may contain affiliate links · 10 Comments.

     

     

    Jump to Recipe Print Recipe

    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 for just that. 

    This creamy soup is an easy way to satisfy any soup cravings and it's chock-full of flavor from the sweet squash, crispy bacon, and spicy red pepper flakes. And while it's hearty enough to be your whole meal, you can also serve it alongside a savory vegetable galette or gluten free cornbread.

    The next time you're looking for a healthy, comforting soup turn to this simple soup that is sure to warm you up on a cold night.

    A bowl of creamy chicken butternut squash soup topped with pieces of bacon and roasted pepitas.

    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.

    Jump to:
    • Want to save this recipe?
    • Why You’ll Love Chicken Butternut Squash Soup
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Chicken Butternut Squash Soup
    • Storage
    • Recipe FAQs
    • More soup recipes to consider:
    • Recipe

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      Why You’ll Love Chicken Butternut Squash Soup

      • Packed with Flavor - The nutty and sweet squash pairs perfectly with the salty, crispy bacon, and the garlic, thyme, and red pepper flakes add layers of flavor.
      • Full of Nutrients - Cannellini beans and chicken are both great sources of protein while the butternut squash has lots of fiber and Vitamin C. 
      • Simple - This hearty soup comes together quickly and it only takes one pot (and a couple of bowls) to make it, so cleanup is a breeze.

      Ingredient Notes

      Ingredients for a creamy chicken butternut squash soup on a white table.
      • 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.
      • Yellow Onion - You can also use any variety of onion that you like or have on hand. Be sure to dice them evenly before cooking.
      • Celery - Dice the celery into small pieces. It’s easiest to first slice the stalk lengthwise, then dice both halves simultaneously.
      • Garlic - Mince the garlic cloves yourself or use the jarred garlic from the grocery store.
      • Salt - Salt brings out the flavor of the sweet butternut squash as well as the thyme and spices.
      • Red Pepper Flakes - Red pepper flakes add a touch of spiciness.
      • Thyme - Thyme adds herbal, earthy flavor.
      • Black Pepper - Pepper adds subtle spice to the soup.
      • Butternut Squash - The butternut squash helps to make up the base of the soup and adds creamy texture once pureed with beans.
      • Chicken Broth - Chicken broth also makes up the foundation of the soup. You can make homemade stock or buy it at the store. If you're following a gluten free diet, ensure you buy gluten free chicken broth. My favorite brand is Pacific Foods.
      • Cooked Chicken - You can roast the chicken, use a rotisserie chicken, or use any leftover chicken you may have.
      • Cannellini Beans - Drain the beans if you are using a canned version.  Bush's brand beans are gluten free.
      • Spinach - Roughly chop the spinach so that it is easy to eat in the soup. You can also replace this with kale if you prefer.
      • Non-Dairy Cream - This ingredient will help the soup to be thick and creamy, along with the bean and squash puree. If you're not dairy free, use heavy 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 non-dairy 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.
      • 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.
      • Oil - If you don't have bacon on hand, you can use oil to cook the onions and celery. Any neutrally flavored oil will work - try olive oil, avocado oil, or vegetable oil.
      • Broth - Instead of chicken stock or broth, use vegetable broth.

      How to Make Chicken Butternut Squash Soup

      Bacon cooking in a large dutch oven pot.

      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.

      Diced onion and celery cooking in a soup pot.

      STEP 2: Cook the onions and celery in the reserved bacon grease until softened, about 5 minutes.

      A soup pot with cooked vegetables, garlic, herbs and spices.

      STEP 3: Add the minced garlic, salt, red pepper flakes, thyme, and black pepper to the vegetables. Cook for 1 minute more stirring constantly.

      Squash and chicken broth added to the dutch oven pot.

      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.

      White beans and cooked squash being mashed in a small bowl.

      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).

      Chicken, mashed squash, beans and bacon added to the soup pot.

      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.

      Spinach being added to the chicken and squash soup.

      STEP 7: Add the spinach to the soup and cook for about 3 minutes more until it's wilted.

      Cream being poured into the finished soup.

      STEP 8: Remove the pot from heat and stir in the cream.

      A ladle scooping up a serving of chicken butternut squash soup.

      Storage

      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.

      A bowl of chicken butternut squash soup served with crackers.

      Recipe FAQs

      Does butternut squash need to be peeled for soup?

      The peel is technically edible, but I always peel my squash.

      How do you thicken butternut squash soup?

      The easiest way to thicken it without added ingredients is to puree the squash with beans. However, you can also use a gluten free flour or cornstarch slurry to thicken it as well. 

      Why is butternut squash soup good for you?

      Butternut squash soup is full of nutrients like Vitamin C and E and has lots of antioxidants. It’s also full of fiber, so it’s great for your digestive system. 

      More soup recipes to consider:

      • A bowl of Brunswick stew sitting on a metal tray.
        Classic Brunswick Stew
      • A bowl of creamy ham and potato soup garnished with green onions.
        Creamy Ham and Potato Soup
      • A bowl of white bean and ham soup served with a piece of cornbread.
        White Bean and Ham Soup
      • A bowl of black bean and sweet potato soup garnished with cilantro and lime wedges.
        Southwest Black Bean Sweet Potato Soup

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      A bowl of chicken butternut squash soup topped with roasted pepitas and bacon pieces.

      Creamy Chicken Butternut Squash Soup

      This Chicken Butternut Squash Soup is a warm and satisfying bowl of comfort, blending crispy bacon, tender chicken, and creamy butternut squash with a hint of spice. It's a flavorful, hearty dish that's perfect for cozy evenings, guaranteed to please your taste buds.
      Author: Tiffany
      5 from 12 votes
      Print Pin Rate
      Course: Soup
      Cuisine: American
      Prep Time: 20 minutes minutes
      Cook Time: 1 hour hour
      Total Time: 1 hour hour 20 minutes minutes
      Servings: 8
      Calories: 352kcal
      Prevent your screen from going dark

      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

      TO ROAST PEPITAS: Add 1 cup of pepitas and 1 tablespoon of olive oil to a small bowl. Stir well. Spread the pepitas on a foil lined baking sheet. Sprinkle generously with salt. Bake at 350 for 10 minutes, stirring halfway through.
      STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
      Calories: 352kcal | Carbohydrates: 32g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 1165mg | Potassium: 672mg | Fiber: 8g | Sugar: 5g | Vitamin A: 10469IU | Vitamin C: 24mg | Calcium: 145mg | Iron: 4mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      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.

      Reader Interactions

      Comments

      1. Kelly says

        January 14, 2024 at 2:59 pm

        This looks amazing! Can I use frozen butternut squash cubes?

        Reply
        • Tiffany says

          January 14, 2024 at 6:02 pm

          I think that will work just fine.

          Reply
      2. laura says

        December 10, 2023 at 3:12 pm

        5 stars
        This looks so good, Tiffany! Can't wait to give it a go!

        Reply
      3. L Smith says

        November 29, 2023 at 2:17 pm

        5 stars
        Oh this looks so heavenly! It’s raining here and this soup would hit the spot. 💕

        Reply
      4. Deepti Singhal says

        November 24, 2023 at 1:06 pm

        5 stars
        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!

        Reply
      5. Jordan Hebbe says

        October 26, 2023 at 4:44 pm

        5 stars
        I've been looking for new butternut squash recipes! This is perfect timing. Absolutely everything I needed for soup season!

        Reply
      6. Joanne says

        October 25, 2023 at 7:43 pm

        5 stars
        This sounds like a perfect addition to this week's meal plan. Thanks!

        Reply
      7. Jomelyn Mauermann says

        October 24, 2023 at 8:28 pm

        5 stars
        I always love some creamy soup and this butternut soup is amazing and delicious!

        Reply
      8. Alessandra says

        October 24, 2023 at 12:49 pm

        5 stars
        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!

        Reply
        • Tiffany says

          October 24, 2023 at 1:08 pm

          I would probably replace the beans with white potatoes to add a little starch for thickening the soup.

          Reply
      5 from 12 votes (5 ratings without comment)

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