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.
Servings: 8
Calories: 352 kcal
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.