Butternut Squash Chicken Soup

During fall, I start thinking about all the yummy fall foods to enjoy and squash tops that list. Fall is the season when crisp air and colorful leaves set the perfect backdrop for cozy, comforting meals. As the temperatures drop, there's nothing better than a warm bowl of soup to fill you up and warm you from the inside out. From creamy butternut squash to hearty chicken and vegetable blends, fall soups bring together the earthy flavors of seasonal produce and the rich, comforting taste of slow-cooked ingredients. They're perfect for sharing with loved ones or enjoying on a quiet afternoon, making fall the ultimate season for hearty, soul-soothing meals.  My husband made me an amazing no noodles (you can add egg noodles if you want) soup that was just perfect and I wanted to share that with you here. 

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, peeled and sliced

• 2 celery stalks, chopped

• 6 cups chicken broth

• 2 cups cooked chicken (shredded or diced, or you can use a precooker rotisserie  chicken 

• Salt and pepper to taste
  
  

optional items

• 1 teaspoon ground ginger (optional)

• egg noodles - you can add this if wanted, sometimes I might be doing a low carb diet and I will leave this out, otherwise you can add noodles to this soup as well! 

• 1/2 teaspoon ground turmeric (optional)

• Fresh parsley or thyme for garnish (optional, i add parsley!)

• 1/4 cup coconut milk or heavy cream (optional, for creaminess)

Instructions:

1. Prepare the Butternut Squash:
   Start by peeling, seeding, and cubing the butternut squash. Set aside.
   
   

2. Sauté Vegetables:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables start to soften.
   
   

3. Add Garlic and Spices:
   Add the minced garlic, ground ginger, and turmeric (if using). Cook for another 1-2 minutes until fragrant.
   
   

4. Add Squash and Broth:
   Add the cubed butternut squash and chicken broth to the pot. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
   
   

5. Blend the Soup (Optional, I do not do this step):
   If you prefer a smoother soup, use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until smooth.
   
   

6. Add Cooked Chicken:
   Stir in the cooked chicken and let the soup simmer for another 5-10 minutes until the chicken is heated through.
   
   

7. Finish and Serve:
   If you want a creamier texture, stir in coconut milk or heavy cream. Season with salt and pepper to taste.
   
   

8. Garnish and Enjoy:
   Serve the soup hot, garnished with fresh parsley or thyme, if desired.
   
   

Enjoy your comforting bowl of butternut squash chicken soup! It's perfect for chilly days or when you need a cozy meal.