Description
Comforting chicken and squash soup brings warmth to winter tables with its rich, hearty blend of tender meat and seasonal vegetables. Fragrant herbs and a creamy broth invite you to savor each spoonful of this nourishing, soul-warming meal.
Ingredients
Scale
Protein:
- 2 cups shredded rotisserie chicken breast, skin removed
Vegetables and Puree:
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups squash and sweet potato puree
- 1/2 cup fresh parsley, for garnish
Liquids, Seasonings, and Cheese:
- 2 tablespoons (30 milliliters) olive oil
- 3–4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper (or red chili pepper flakes for heat)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup grated Parmesan cheese (plus 1 tablespoon for topping)
Instructions
- Prepare the aromatic base by heating olive oil in a large stockpot over medium temperature. Gently sauté chopped onions until translucent, then introduce minced garlic and cook briefly. Infuse the mixture with salt, black pepper, smoked paprika, and cumin, creating a robust flavor foundation.
- Incorporate shredded rotisserie chicken into the aromatic mixture, warming the meat thoroughly while allowing it to absorb the spice-infused essence.
- Blend the roasted butternut squash and sweet potato puree into the chicken mixture, stirring until the ingredients are harmoniously integrated.
- Gradually pour chicken broth into the pot, adjusting the liquid volume to achieve desired soup consistency. Sprinkle grated Parmesan cheese, stirring to create a creamy texture.
- Allow the soup to simmer gently, enabling the flavors to meld and intensify for approximately 2-3 minutes.
- Preheat the oven to 450°F and prepare a parchment-lined baking sheet. Distribute squash and sweet potato chunks evenly, drizzling with olive oil and seasoning with salt and pepper.
- Roast the vegetable chunks for 20-30 minutes until they become tender and caramelized at the edges.
- Remove roasted vegetables from the oven and let them cool for 10 minutes. Transfer to a blender, adding coconut cream or heavy cream, and puree until silky smooth.
- Serve the soup in warm bowls, garnishing with an additional sprinkle of Parmesan cheese and fresh parsley for a vibrant finish.
Notes
- Swap chicken for plant-based protein like tofu or tempeh to create a vegetarian version that maintains rich, hearty flavors.
- Reduce sodium by using low-sodium chicken broth and minimizing added salt, perfect for heart-healthy diets.
- Enhance nutrient density by adding additional roasted vegetables like carrots or bell peppers during the initial roasting stage for extra depth and nutrition.
- Control soup consistency by gradually adding broth and adjusting liquid levels, ensuring desired thickness without compromising flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg