Roasted Butternut Squash Chunky Chicken Soup with Greek Yogurt
A hearty autumn soup featuring caramelized roasted butternut squash blended into a silky base with tender chunks of chicken throughout. The squash is roasted until golden and sweet, then simmered with aromatic shallots, garlic, and warming spices like cinnamon and nutmeg. Greek yogurt adds richness while keeping the soup lighter than cream-based versions. Perfect for cozy dinners or meal prep, this soup balances comfort food appeal with wholesome ingredients. The combination of pureed squash and chunky chicken creates satisfying texture contrast in every spoonful.
Ingredients
- 8 cups butternut squash, chopped
- 8 tablespoons extra-virgin olive oil
- 2 cups shallots, sliced
- 4 garlic cloves, smashed and chopped
- 1 teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- 1 fresh thyme sprig
- ½ cup white wine
- 7 cups low sodium natural chicken stock
- 1 cup plain Greek yogurt
- 3 boneless skinless chicken breasts, cooked and cubed
Instructions
- 1
Preheat oven to 350°F
- 2
Peel squash with vegetable peeler
- 3
Cut squash in half lengthwise and scoop out seeds
- 4
Chop squash into cubes and place on baking sheet
- 5
Drizzle with 6 tablespoons olive oil
- 6
Roast until soft and caramelized for 25-30 minutes
- 7
Heat remaining 2 tablespoons oil in large soup pot over medium heat
- 8
Add shallots, garlic, salt, nutmeg, cinnamon, cayenne, bay leaf and thyme
- 9
Cook until shallots are soft and translucent for 3 minutes
- 10
Add wine and cook until reduced by half for 3 minutes
- 11
Add roasted squash, stock, and yogurt
- 12
Cook until flavors meld together for 25 minutes
- 13
Remove bay leaf and thyme sprig
- 14
Puree soup in blender, working in batches to avoid overloading
- 15
Ensure lid is tightly secured before blending hot soup
- 16
Add cubed chicken to pureed soup
- 17
Serve with dollop of crème fraîche, sour cream or Greek yogurt if desired
Tips
Work in small batches when blending hot soup to prevent dangerous splattering and ensure the blender lid is secure before starting.
Roast the squash until edges are golden and caramelized for deeper flavor rather than just tender.
Remove bay leaf and thyme sprig before blending to avoid bitter flavors and ensure smooth texture.
Good to Know
Refrigerate up to 4 days in covered container. Soup may thicken when cold.
Can be made 2 days ahead. Reheat gently and thin with stock if needed.
Ladle into bowls and garnish with dollop of Greek yogurt, crème fraîche, or sour cream.
Common Mistakes
Secure blender lid tightly to avoid hot soup splattering when pureeing.
Remove bay leaf and thyme before blending to avoid bitter flavors.
Don't overfill blender with hot soup to prevent dangerous overflow.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup vegetarian?
Yes, substitute vegetable stock for chicken stock and omit the chicken. Add roasted chickpeas or white beans for protein if desired.
Can I freeze this soup?
Yes, freeze without the chicken for up to 3 months. Add cooked chicken when reheating. The yogurt may separate slightly but will blend back together.
What if I don't have a high-powered blender?
Use an immersion blender directly in the pot, or blend in smaller batches in a regular blender. Strain through fine mesh sieve for ultra-smooth texture.