Once roasted, these tender, caramelized vegetables are effortlessly blended into a velvety smooth base, creating a naturally creamy texture without the need for heavy cream. This luscious base is then combined with savory shredded rotisserie chicken, transforming it into a hearty and satisfying meal that will stick to your ribs in the best possible way. It’s the ultimate **fall comfort food**, offering a harmonious blend of sweet, savory, and subtly spiced notes that will warm you from the inside out. If you’re a fan of autumn flavors and wholesome, easy-to-make soups, you’ll also love my roasted squash and cauliflower soup for another delicious twist!

This **butternut squash soup with chicken** isn’t just delicious; it’s also packed with wholesome vegetables like sweet carrots, pungent onion, and, for a unique touch, crisp apples that add a delightful sweetness and depth of flavor. I especially love crafting this soup in the fall when both squash and apples are at their seasonal peak, offering the freshest and most vibrant tastes. It shares a foundational recipe with my beloved carrot butternut squash soup, but I’ve elevated it by incorporating those lovely apples, infusing it with aromatic sage, and adding the convenience of shredded rotisserie chicken for a protein boost. While many enjoy using cream or coconut milk for their squash soups, I find that a good quality chicken stock or broth provides all the richness needed for a wonderfully creamy consistency without making it too heavy. Trust me, this soup delivers a deliciously creamy and satisfying experience!

Craving more inviting and cozy dinners to warm your soul? Be sure to explore some of my other favorite recipes, perfect for chilly evenings: my spicy vodka pasta, a rich and satisfying chicken and broccoli cheddar soup, the comforting rigatoni al forno, or a classic, hearty potato leek soup! Each recipe promises warmth and deliciousness for your dinner table.

Why You’ll Adore This Easy Butternut Squash Chicken Soup!

• Effortlessly Easy to Make: The beauty of this recipe lies in its simplicity! The vast majority of the cooking process involves roasting in the oven, meaning you don’t need to stand over a stove stirring for an hour. The butternut squash, onion, carrots, and apples all go onto one sheet pan, roasting together until tender and slightly caramelized before being blended. This hands-off method frees you up to tackle other tasks or simply relax while your kitchen fills with incredible aromas.
• Features Simple, Wholesome Ingredients: You won’t find any obscure or hard-to-find items here! Every ingredient needed for this heartwarming soup is readily available at your local grocery store. We focus on fresh, seasonal produce and pantry staples, making this recipe accessible and budget-friendly. Plus, I’ll share plenty of easy substitution ideas below to make it even more adaptable to what you have on hand or your dietary preferences.
• Perfect for Meal Prep: This **roasted butternut squash chicken soup** is one of my go-to recipes for convenient meal prep. I love to whip up a big batch on Sunday, knowing that I’ll have delicious, wholesome lunches ready for the entire week. It reheats beautifully, and you can easily portion it into containers to grab and go. Serve it with a side of crusty bread or homemade croutons for a perfectly satisfying and comforting meal every day!

Gather Your Delicious Ingredients

Creating this flavorful soup starts with selecting the freshest and best quality ingredients. Here’s what you’ll need, along with a few tips:

• Butternut Squash: The star of our soup, providing its signature sweet and creamy base. I’ve tested this recipe successfully with both large and smaller squashes. If you’re opting for a squash that weighs less than a pound (e.g., about 1-1.5 lbs), I recommend using two to ensure enough volume and flavor for the soup. Butternut squash is a quintessential fall variety, celebrated for its slightly nutty sweetness that intensifies beautifully when roasted. It’s truly a delight to make this comforting soup all autumn long!
• Carrots: A couple of chopped carrots are essential. They not only contribute to the vibrant color but also add a natural sweetness that complements the squash perfectly and gives the soup more body and substance. Always choose firm, unblemished carrots for the best flavor and texture.
• Garlic: To me, no savory soup is complete without the warm, pungent aroma of garlic! Roasting the garlic cloves alongside the other vegetables mellows their sharpness and develops a deep, rich flavor that infuses the entire soup. I typically use 2-3 cloves, but if you’re a devoted garlic lover, feel free to double up for an extra kick!
• Apples: For this recipe, I prefer using Granny Smith apples. Their tartness offers a fantastic contrast to the sweetness of the butternut squash, creating a wonderfully balanced flavor profile that truly evokes fall. Plus, they contribute a subtle sweetness that makes the soup even more appealing. While Granny Smiths are my top pick, you can certainly use other apple varieties you enjoy; just note that some are much sweeter than others, which might slightly alter the soup’s overall sweetness.
• Onion: A single yellow onion, quartered and roasted with the other vegetables, adds a foundational layer of savory sweetness. Roasting caramelizes the onion, enhancing its natural sugars and depth. If yellow onions aren’t on hand, a couple of shallots can be a fantastic, milder substitute, offering a delicate oniony flavor.
• Chicken Stock: This is the liquid backbone of our soup, providing a rich, savory depth. While chicken stock is ideal, chicken broth works just as well. For a vegetarian version, feel free to swap in vegetable stock. If you happen to have homemade chicken broth, it will undoubtedly elevate the flavor of this soup even further!
• Olive Oil: A generous drizzle of olive oil is used to coat all the vegetables before roasting. It’s crucial not only for preventing them from sticking and promoting even cooking but also for achieving that beautiful golden-brown caramelization that unlocks their full flavor potential. In a pinch, avocado oil can be used as a suitable alternative.
• Rotisserie Chicken: For ultimate convenience, I love using shredded rotisserie chicken in this soup (and let’s be honest, it saves me from handling raw chicken!). However, if you prefer, you can certainly cook and shred your own chicken breasts or thighs. This recipe is also a fantastic way to utilize any leftover cooked chicken you might have in your fridge, preventing food waste and making dinner even easier.

Creative Substitutions & Flavorful Additions

One of the best things about homemade soup is how adaptable it is. Here are some ideas to customize this **butternut squash chicken soup** to your taste or what you have on hand:

• Apples: If you’re not an apple fan or simply want a different flavor profile, feel free to omit them. You can easily substitute the apples with an extra carrot or two, like in my carrot butternut squash soup, for added sweetness and earthy notes. You could also experiment with a parsnip for a slightly peppery sweetness.
• Stock: While chicken stock provides a rich base, it’s completely flexible. You can effortlessly swap it out for chicken broth if that’s what’s available. For a delicious vegetarian version, simply use high-quality vegetable stock.
• Onion: Instead of yellow onion, consider using shallots. Shallots are milder and sweeter when roasted, offering a more delicate onion flavor that can be a wonderful addition, especially if you find yellow onions too strong.
• Chicken: Making this soup vegetarian is easy! Simply omit the chicken entirely. For added plant-based protein and heartiness, you could stir in a can of rinsed and drained white beans, such as cannellini or great northern beans, after blending the soup. Alternatively, cooked lentils would also be a fantastic addition.
• Creaminess Boost: While this soup is naturally creamy from the roasted vegetables, if you desire an extra rich and velvety texture, you can stir in a splash of heavy cream, half-and-half, or full-fat coconut milk (for a dairy-free option) at the end of cooking.
• Spice It Up: For those who love a bit of heat, consider adding a pinch of red pepper flakes or a dash of cayenne pepper during the roasting process or when simmering the blended soup. Smoked paprika can also add a delightful smoky depth.
• Fresh Herbs: Beyond sage, fresh thyme or rosemary sprigs roasted with the vegetables can impart wonderful aromatic notes. Garnish with fresh parsley or chives before serving for a burst of color and fresh flavor.

1. Step 1: Prepare for Roasting. Begin by preheating your oven to a cozy 400°Fahrenheit (200°Celsius). Line a large, sturdy baking sheet with parchment paper – this will make cleanup a breeze! Carefully arrange all of your prepared vegetables and apples on the baking sheet. Ensure they are spread out in a single layer, giving each piece enough space to roast evenly and caramelize beautifully without steaming.

2. Step 2: Season and Oil. Generously brush the butternut squash halves, carrots, apples, and onion quarters with olive oil. Pay special attention to the cavities of the butternut squash, filling them with any remaining oil; this helps the squash cook through and become wonderfully tender. Now, season everything lavishly with kosher salt, freshly ground black pepper, and fragrant dried sage. The sage is key to that quintessential fall flavor, so don’t be shy!

3. Step 3: Begin Roasting. Place the seasoned sheet pan into your preheated oven and roast for a total of 45-60 minutes. However, keep a close eye on the smaller, more delicate ingredients. At around the 20-25 minute mark, check on the onions and apples. If they have softened and begun to char nicely, carefully remove them from the sheet pan along with the garlic cloves. This prevents them from overcooking and becoming bitter.

4. Step 4: Continue Roasting Squash and Carrots. Allow the carrots and butternut squash to continue roasting until they are exceptionally tender. The squash should be so soft that you can effortlessly scoop out its flesh with a spoon. This ensures a silky-smooth soup base. Don’t rush this step, as proper roasting is key to the soup’s deep flavor.

5. Step 5: Start the Soup Base. While the squash continues to roast, take your early-removed onions, apples, and garlic. Place them into a blender with a portion of your chicken stock. Blend until smooth. Transfer this fragrant mixture to a large pot or a spacious Dutch oven. Heat it gently over medium-low heat, stirring occasionally with a wooden spoon, allowing the flavors to meld while you await the squash.

6. Step 6: Finish Blending and Combine. Once the butternut squash is perfectly tender, carefully scoop out its soft flesh and add it to your blender along with the roasted carrots and the remaining chicken stock. Blend until you achieve a completely smooth and velvety consistency. Pour this rich, blended squash mixture into your pot with the simmering onion-apple base. Stir in your shredded cooked chicken. Let the soup gently simmer for at least 15 minutes to allow all the flavors to fully develop and meld. Serve warm and enjoy, perhaps garnished with fresh herbs!

Expert Tips for the Best Butternut Squash Chicken Soup

Achieving the perfect bowl of **roasted butternut squash chicken soup** is simple with these helpful pointers:

• Squash Size Matters for Roasting Times: If you’re using two smaller butternut squashes instead of one large one, they will naturally soften much faster in the oven. During my recipe testing, two smaller squashes were perfectly scoopable within 40 minutes. If you’re working with a single, larger squash (2-2.5 lbs), expect it to need the full 60 minutes or perhaps even a little longer to become wonderfully tender. Always check for tenderness with a fork!
• Monitor Roasting Times Closely: Keep a watchful eye on your vegetables during roasting. The carrots and apples might soften and begin to char before your butternut squash is fully cooked. If you notice any ingredients browning too quickly, simply remove them from the baking sheet earlier to prevent them from burning.
• Blending Safely and Effectively: When it comes to blending your hot, roasted vegetables and stock, safety first! Allow the roasted vegetables to cool slightly before transferring them to your blender. Blending overly hot liquids can create pressure and cause your blender lid to explode – a truly messy and dangerous situation! If you have a smaller blender, I highly recommend blending in batches, as I often do, to avoid overfilling. An immersion blender is another fantastic option, allowing you to blend the soup directly in the pot, which is super convenient and minimizes cleanup.
• Adjusting Consistency to Your Liking: The beauty of homemade soup is tailoring it to your preference. If you find your soup too thick and desire a thinner consistency, simply add more chicken stock or broth, a quarter cup at a time, until it reaches your desired texture. Stir well and reheat gently after adding more liquid.
• Seasoning to Taste: Don’t forget to taste your soup after blending and simmering. This is your chance to adjust the seasonings. You might find it needs a little more salt, pepper, or even an extra pinch of dried sage to truly sing.
• Garnish for Flavor and Presentation: A simple garnish can elevate your soup from delicious to gourmet. Consider a swirl of plain Greek yogurt or a drizzle of high-quality olive oil. Freshly chopped parsley, chives, or a sprinkle of toasted pumpkin seeds add texture and visual appeal.

Delightful Serving Suggestions for Your Soup

This hearty **butternut squash chicken soup** is a meal in itself, but serving it with a delicious accompaniment can elevate the experience:

• Crunchy Croutons: I absolutely adore adding a generous sprinkle of homemade brioche croutons to this soup! They are incredibly easy to make from scratch and provide a delightful crunchy texture that contrasts beautifully with the creamy soup.
• Artisan Bread: If you’re serving this comforting soup with bread, you have several delicious options. My homemade cornbread offers a sweet and savory pairing, while my brioche dinner rolls are wonderfully soft and buttery. For a simpler yet equally satisfying choice, a slice of crusty bread like a fresh baguette or a tangy sourdough loaf is always a winner for dipping.
• Fresh Herbs: A sprinkle of freshly chopped parsley, chives, or even a few sage leaves makes a vibrant and aromatic garnish.
• Creamy Swirl: For an extra touch of richness, swirl in a dollop of sour cream, crème fraîche, or plain Greek yogurt just before serving.
• Toasted Nuts or Seeds: A sprinkle of toasted pepitas (pumpkin seeds) or sunflower seeds can add a lovely crunch and nutty flavor.

Storage & Freezing Tips for Convenience

Preparing a batch of this **butternut squash chicken soup** means you’ll have delicious, comforting meals ready for days to come. Here’s how to store and freeze it effectively:

First, ensure the soup cools completely to room temperature before storing. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. To reheat, simply warm it up in a medium pot on the stove over medium heat, stirring occasionally, or use the microwave for individual servings. Add a splash of extra stock or water if it has thickened too much.

This soup also freezes beautifully, making it an excellent candidate for long-term meal planning. To freeze, allow the soup to cool completely, then ladle it into freezer-safe airtight containers or heavy-duty freezer bags. I personally love using Souper Cubes; they’re fantastic for freezing soups into convenient, giant ice blocks that are perfectly portioned and save a significant amount of space in your freezer! When you’re ready to enjoy, simply let the frozen soup thaw in the refrigerator overnight before reheating on the stove or in the microwave until thoroughly warmed through.

Explore More Cozy Dinner Recipes!

If you loved this comforting butternut squash chicken soup, you’re sure to enjoy these other heartwarming recipes perfect for any season:

If you’ve made this incredibly comforting **Roasted Butternut Squash Chicken Soup** recipe, please make sure to leave a ⭐️ rating and review below! Your feedback is invaluable, and I absolutely love seeing when you create my recipes. Don’t forget to tag me on Instagram @alpineella so I can admire your delicious creations! You can also follow along for more culinary inspiration on Pinterest, Facebook, and TikTok!

Easy Roasted Butternut Squash Chicken Soup

Ella Gilbert

Nutrition