I’m super excited about this Butternut Squash & Chicken Soup recipe for so many reasons…
1) I’ve developed an obsession with soup, that only began in the last year or so…. so I have a lot of catching up to do!
2) My friend Brooke made me the best butternut squash soup when I was at her house recently and I’ve been dying to make my own ever since.
3) I’ve partnered up with US Wellness Meats and have come up with several Fall Harvest themed recipes using their products. I had the pleasure of testing out several of their grass-fed and all natural meat and poultry items. In this recipe, I use their Smoked Uncured Bacon, their Farm Fresh Fryer Chicken Breast, and their naturally paleo Chicken Stock.
4) And lastly, this recipe is so delicious and rich that my husband thought that I had used butter to make the soup. To which I replied, “Of course not! I cook dairy-free and Paleo for you, DUH!” But I was flattered. 🙂
This Butternut Squash & Chicken Soup has a warm creamy richness from the butternut squash, along with extra protein from the chicken, and great flavor from the bacon, chicken stock, and thyme and sage spices.
I actually used this recipe as inspiration, which is the recipe that my friend Brooke made for me. It’s d- to the- licious!
Now normally I would have made this soup with just butternut squash, but my husband NEEDS protein in every meal! And by protein, I mean he needs some sort of meat or chicken. So, adding chicken and bacon here seemed perfect! And it was even better being able to use high quality, hormone-free, preservative-free products from US Wellness Meats.
Side note: my husband has an auto-immune disease, so it is super important for us to eat as clean as possible. It’s important to us in general, but when he is having a flare, it makes a world of difference for his health. Since he currently has been having some flare symptoms, we have been very careful with eating clean. So I was very happy to see how clean the products from US Wellness Meats were.
The Smoked Uncured Bacon I received was nitrate free, had no preservatives, and only 2 ingredients–pork and salt–as it should be! I was stoked that their Chicken Stock was naturally Paleo, because… let’s get real, most chicken stock at the grocery store is not. And usually you can only find broth. Chicken stock is way more flavorful! And their chicken breast is all natural with no hormones or antibiotics, and from free range chickens that have been fed a vegetarian diet.
Another side note: I was offered products from US Wellness Meats, but they did not ask me to share my opinions on my blog. My opinions are 100% my own; I just love sharing great finds! I have also bought products from them on my own.
Ok back to the recipe!
To start off, I roasted the butternut squash. This involved cutting the butternut squash in half, slathering olive oil onto the inside of the butternut squash, along with some thyme, rubbed sage, salt and pepper.
Then, I flipped the butternut squash over so the skin was facing the aluminum foil, and put the whole thing in the oven.
While the butternut squash cooked, I sautéed the onion and garlic in my large soup pot. I added the chicken, and cooked it in thyme, sage, red pepper flakes, salt and pepper until grilled.
Then, I removed the chicken, leaving behind the onion and garlic.
I cut the chicken into bite-sized pieces and set it aside.
Then, once the butternut squash was roasted, I cut it into cubes and removed the skin.
I added it to the soup pan.
I added the chicken stock and coconut cream to the pan as well and let everything simmer.
I seasoned the soup with honey, cumin, nutmeg, thyme, rubbed sage, salt, and pepper. I LOVE the way the rubbed sage and thyme work here.
I used a stick blender to puree the butternut squash, but you could also use a blender.
I then microwaved several bacon strips until crispy, and crumbled it up. I also dunked large chunks of bacon into the soup… I had to!
Then, I put the diced chicken into the soup pot and decorated my bowl with the bacon.
It was absolutely delicious, filling, and healthy.
*Note- I was offered products from US Wellness Meats, but the opinions are 100% my own. Feel free to ask me any questions you have!
This Butternut Squash and Chicken Soup has a warm richness from the butternut squash, extra protein from the chicken, and great flavor from the bacon, chicken stock, and thyme and sage spices.
- 1 butternut squash- peeled , seeded, and cut half
- ½ Tbs olive oil
- 1/2 cup diced shallots , this was 2 large shallots for me
- 1.5 Tbs diced garlic , this was 4 cloves for me
- 1 pound chicken breast
- 1¼ tsp salt , divided
- 1/2 tsp ground black pepper , divided
- 1/2 tsp thyme , divided
- 3/4 tsp rubbed sage , divided
- a pinch of red pepper flakes
- 4 cups chicken stock
- ½ cup coconut cream (Savoy tastes great because there are no preservatives)
- 1/8 tsp cumin
- ¼ tsp ground nutmeg
- 1 Tbs honey
- about 5 strips of bacon
Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in a splash of olive oil, a pinch of salt, a pinch of pepper, a pinch thyme, and a pinch sage. Place cut sides down on the cookie sheet. Roast squash in the oven for 30 minutes. Set aside.
Put ½ Tbs olive oil in a large pot over medium heat; cook the diced shallots, garlic, until transparent and fragrant, about 5 minutes. Add the chicken to the pot and cover it with 1/4 tsp salt, ¼ tsp ground black pepper, ¼ tsp rubbed sage, ¼ tsp thyme, and a pinch of red pepper flakes. Cook the chicken until cooked all the way through (4-6 mins per side depending on how thick your chicken breast is). Remove the chicken from the pan, leaving the garlic and onions in the pan. Turn the heat off.
Cut the chicken into bite sized pieces.
Cut the butternut squash into cubes, and remove the outer skin. Add the squash to the pan and mix, set the heat to medium. Then add 4 cups of chicken stock and ½ cup coconut cream to the pot; bring to a simmer and cook 10 to 15 minutes. Season the soup with 1/8 tsp cumin, 1/4 tsp nutmeg, 1 tsp salt, and ¼ tsp ground pepper, ¼ tsp thyme, ½ tsp sage and 1 Tbs honey; remove from heat.
Puree the soup using a stick blender or a blender.
Add the diced chicken to the soup or to each individual bowl of soup.
To add bacon, put strips of bacon on a plate lined with paper towels and cover the top of them with paper towels and cook them for 2-3 minutes. Then replace the paper towels and put them back in the microwave for 3 minutes. If the bacon is crispy, then crumble up the bacon and add to the soup.