Best 5 Butternut Squash Spinach Chicken Soup Recipes

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Indulge in the warm and comforting flavors of autumn with our delectable Butternut Squash Spinach Chicken Soup recipe. This hearty soup showcases the natural sweetness of butternut squash, the freshness of spinach, and the savory goodness of chicken, all simmered to perfection in a flavorful broth. It's a symphony of flavors and textures that will warm your soul on a chilly day.

Accompanying this main course is a collection of equally tempting recipes to complete your meal. Dive into the cheesy goodness of our Baked Parmesan Zucchini Sticks, where crispy zucchini fingers are oven-baked to perfection and topped with a golden parmesan crust. For a refreshing side, try our Cucumber Salad with Feta and Dill, where crisp cucumbers, tangy feta, and aromatic dill come together in a light and flavorful dressing. And to satisfy your sweet cravings, whip up our decadent Chocolate Chip Cookie Bars, featuring a chewy cookie base loaded with rich chocolate chips.

These recipes are not only delicious but also easy to follow, making them perfect for home cooks of all skill levels. So gather your ingredients, turn up the heat, and let's embark on a culinary journey that will tantalize your taste buds and leave you feeling satisfied and cozy.

Let's cook with our recipes!

BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH



Instant Pot® Chicken Tagine with Butternut Squash and Spinach image

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Provided by Alice Waugh

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

  • Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
  • Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g

COLORFUL CHICKEN 'N' SQUASH SOUP



Colorful Chicken 'n' Squash Soup image

When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings (5-1/4 quarts).

Number Of Ingredients 7

1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups)
1 bunch kale, trimmed and chopped
6 medium carrots, chopped
2 large onions, chopped
3 teaspoons salt

Steps:

  • Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP



Butternut Squash-Spinach-Chicken Soup image

haven't tried it yet but it sounds delicious! from the cookbook "500 (Practically) Fat-Free One-Pot Recipes" by Sarah Schlesinger

Provided by ellie3763

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 1/4 cups low sodium vegetable broth
4 (4 ounce) skinless boneless chicken tenderloins, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups butternut squash, diced
4 cups fresh spinach, chopped
1 cup canned low-sodium chickpeas, rinsed and drained

Steps:

  • Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
  • Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
  • Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 44.2, Sodium 72.6, Carbohydrate 15.9, Fiber 3.9, Sugar 3.8, Protein 21.5

BUTTERNUT SQUASH SOUP WITH CHICKEN SAUSAGE



Butternut Squash Soup With Chicken Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/3 cup plus 1 tablespoon extra-virgin olive oil
12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces
4 cups cubed peeled butternut squash (1 small to medium squash)
3 medium carrots, chopped
1 stalk celery, chopped
1/2 medium onion, chopped
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/2 cup fresh sage or parsley leaves

Steps:

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
  • Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
  • Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.

Nutrition Facts : Calories 522, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 86 milligrams, Sodium 636 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 22 grams

Tips:

  • Use fresh ingredients whenever possible. This will give your soup the best flavor.
  • Don't be afraid to experiment with different spices and herbs. There are many different ways to flavor butternut squash soup, so find a combination that you enjoy.
  • If you don't have time to make your own chicken broth, you can use store-bought broth. Just be sure to choose a low-sodium broth so that your soup doesn't end up too salty.
  • If you're short on time, you can skip the step of roasting the butternut squash. Simply peel and cube the squash and add it to the soup pot along with the other ingredients.
  • Serve your soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs. This will add a touch of richness and flavor to the soup.

Conclusion:

Butternut squash soup is a delicious and healthy meal that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a good source of vitamins and minerals. So next time you're looking for a quick and easy meal, give this butternut squash soup recipe a try. You won't be disappointed!

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