Creamy Chicken Butternut Squash Soup
Experience the ultimate comfort in a bowl with this Creamy Chicken Butternut Squash Soup. This velvety, vibrant soup pairs the sweet, earthy richness of roasted butternut squash with savory shredded chicken, fresh spinach, and fiber-rich cannellini beans. A modern take on a classic autumn staple, this recipe replaces heavy dairy with a silky bean-based puree, ensuring a luxurious texture that is both wholesome and indulgent. Perfect for meal prep or a cozy family dinner, it is a sophisticated, nutrient-dense meal that comes together beautifully in under an hour.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Modern American
- Diet: Dairy-Free, Gluten-Free
Ingredients
4 slices turkey bacon, cut into 1/2-inch pieces
1 cup yellow onion, diced
1/2 cup celery, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
5 cups butternut squash, peeled and cubed (1-inch)
15 ounces cannellini beans, rinsed and drained
4 cups low-sodium chicken broth
2 cups cooked chicken, shredded
2 cups fresh baby spinach
1/4 cup plant-based cream (or coconut milk)
Instructions
In a large pot, cook the turkey bacon over medium heat until crispy, then remove and set aside.
Sauté the onion and celery in the remaining rendered fat until softened, about 5 minutes.
Add the garlic, salt, red pepper flakes, thyme, and black pepper, cooking for 1 minute until fragrant.
Add the cubed butternut squash, cannellini beans, and chicken broth to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes or until the squash is fork-tender.
Use an immersion blender to carefully blend the mixture until smooth and creamy.
Stir in the shredded chicken and plant-based cream, simmering for 5 minutes to heat through.
Fold in the baby spinach until wilted and serve hot, topped with the crispy turkey bacon bits.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the soup becomes too thick after refrigeration, add a splash of chicken broth when reheating.