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This loaded butternut squash soup recipe is creamy and delicious and packed with flavor. Chase away the chills and get cozy with a bowl of this nourishing soup.
How To Make Butternut Squash Soup
To make butternut squash soup, you need to large soup pot for cooking and an immersion blender.
Though the ingredient list might seem intimidating, you probably already have most of the ingredients and the actual process is not difficult.
You will need the following ingredients ready before (mise en place) getting started:
- 3 butternut squash (small to medium, with seeds removed)
- 1 Tbsp olive oil (for sautéing)
- ½ Tbsp olive oil (to brush on squash)
- ½ cup green onions diced
- 1½ Tbsp garlic, minced
- 1 boneless skinless chicken breast (large)
- ¾ tsp salt (divided)
- 1 tsp ground black pepper (divided between soup and squash)
- ½ tsp dried thyme (divided between soup and squash)
- 1 tsp dry sage (divided between soup and squash)
- ⅛ tsp red pepper flakes
- 4 cups chicken stock or bone broth
- ½ cup coconut cream
- ½ cup sour cream
- ¼ tsp cumin
- ¼ tsp ground nutmeg
- 1 Tbsp honey
- ½ cup bacon bits (real)
Coconut Crema
- 1 cup sour cream
- 1 cup coconut cream (canned)
- ¾ tsp salt
- ¼ tsp lime juice (concentrated)
Roasting Butternut Squash
The first thing that needs to be done is to roast the butternut squash. To do so, stary by covering a cookie sheet with aluminum foil.
Brush the cut sides of the butternut squash with olive oil and season with ¼ teaspoon of salt, ½ teaspoon of black pepper, ⅛ teaspoon of thyme, and ½ teaspoon of sage. Place the squash cut-side down on the cookie sheet and bake for 30 – 45 minutes or until soft. Remove from the oven and allow it to cool.
Making the Soup
After the squash has cooked, place 1 ½ teaspoons of olive oil in a large soup pot over medium heat. Sauté onions and garlic until soft and fragrant, about 3 to 4 minutes.
Push the onions and peppers to one side and add chicken to the pot and add ¼ teaspoon salt, ½ teaspoon pepper, and red pepper flakes. Cook until the chicken is no longer pink inside and is cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
To the soup pot add the chicken stock,½ cup coconut cream, ½ sour cream, ¼ teaspoon cumin, ¼ teaspoon nutmeg, and 1 tablespoon of honey. Cut the cooled squash into cubes and add to soup base. Bring to a simmer and let cook for 10-15 minutes.
Remove the soup from the heat source and puree using an immersion blender. Season to taste. Add the diced chicken to the soup and stir.
Scoop soup into bowls and top with coconut crema and bacon bits.
How To Make Coconut Crema
Now this might blow your mind and you might choose NOT to make it, but crema is made by leaving cream out for a couple of hours or even overnight. Most reputable sources will say that is a no-no. Others who are familiar with fermenting foods will tell you it’s fine. The choice is yours.
To make this coconut version of crema, you start by whisking sour cream and coconut cream tother in a mixing bowl until they are completely combined.
Whisk in salt and lime juice. Set aside at room temperature for 2 hours or overnight to thicken.
If making crema from scratch scares you, you can simply omit it or use store-bought crema for peace-of-mind.
Loaded Squash Soup
Equipment
- Large soup pot
- Immersion blender
Ingredients
- 3 butternut squash seeds removed
- 1 ½ tbsp olive oil divided
- ½ cup green onions diced
- 1 ½ tbsp garlic minced
- 1 large chicken breast boneless, skinless, cut into 1-inch cubes
- ¾ tsp salt divided
- 1 tsp ground black pepper divided
- ½ tsp thyme divided
- 1 tsp sage divided
- ⅛ tsp red pepper flakes
- 4 cups chicken stock or bone broth
- ½ cup coconut cream
- 1/2 cup sour cream
- ¼ tsp cumin
- ¼ tsp ground nutmeg
- 1 tbsp honey
- ½ cup bacon bits
Coocnut Crema
- 1 cup sour cream
- 1 cup coconut cream
- ¾ tsp salt
- ¼ tsp lime juice concentrated
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cover a cookie sheet with aluminum foil. Cover the cut sides of the butternut squash with ½ tablespoon of olive oil. Sprinkle squash with ¼ teaspoon of salt, ½ teaspoon of black pepper, ⅛ teaspoon of thyme, and ½ teaspoon of sage. Place the squash cut-side down on the cookie sheet and bake for 30 – 45 minutes or until soft. Remove from the oven and allow it to cool.
- Place 1 ½ teaspoons of olive oil in a large soup pot over medium heat. Saute onions and garlic until soft and fragrant, about 3 to 4 minutes.
- Push the onions and peppers to one side and add chicken to the pot and add ¼ teaspoon salt, ½ teaspoon pepper, and red pepper flakes. Cook until the chicken is no longer pink inside and is cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
- To the soup pot add the chicken stock,½ cup coconut cream, ½ sour cream, ¼ teaspoon cumin, ¼ teaspoon nutmeg, and 1 tablespoon of honey. Cut the cooled squash into cubes and add to soup base. Bring to a simmer and let cook for 10-15 minutes.
- Remove the soup from the heat source and puree using an immersion blender. Season to taste. Add the diced chicken to the soup and stir.
- Scoop soup into bowls and top with cocout crema and bacon bits.
Coconut Crema
- Whisk sour cream and coconut cream tother in a mixing bowl until completely combined.
- Whisk in salt and lime juice. Set aside at room temperature for 2 hours or overnight to thicken.
Video
Notes
Nutrition
