Go Back
As the days grow shorter and the temperatures begin to drop, the yearning for comfort food becomes undeniable. There’s something inherently soothing about a warm bowl of soup, especially when it’s packed with flavors and nutrition. This is where the Butternut Squash Chicken Soup with Green Chile comes into play. This unique recipe takes the traditional idea of chicken soup and gives it a delightful twist by incorporating the sweetness of butternut squash and the kick of green chiles. Together, these ingredients create a rich tapestry of flavors that not only warms the body but also nourishes the soul.

Butternut Squash Chicken Soup with Green Chile

Elevate your meal prep game with these protein-packed lunch ideas! Discover simple sandwich recipes that are not only satisfying but also nutritious, perfect for keeping your energy levels up throughout the day. Try using afterka ingredients for a wholesome twist! HealthyEating ProteinPacked LunchIdeas MealPrep SandwichRecipes Nutrition HealthyDiet
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

2 boneless, skinless chicken breasts, diced

1 medium yellow onion, chopped

3 cloves garlic, minced

1 can (4 oz) diced green chiles

4 cups chicken broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

1 cup coconut milk

Fresh cilantro, for garnish

Optional: lime wedges, for serving

Instructions
 

Prepare the Ingredients: Start by peeling and cubing the butternut squash. Dice the chicken breasts and chop the onion. Mince the garlic and set everything aside.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Cook Chicken: Add the diced chicken to the pot, season with salt, pepper, ground cumin, and smoked paprika. Cook until the chicken is cooked through, about 5-7 minutes.

        Add Squash and Broth: Stir in the cubed butternut squash and the can of diced green chiles. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.

          Simmer the Soup: Cover the pot and let the soup simmer for about 20-25 minutes, or until the butternut squash is tender.

            Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender.

              Stir in Coconut Milk: Once the soup is blended, stir in the coconut milk for creaminess and an added layer of flavor. Heat through for another 5 minutes.

                Taste and Adjust: Taste the soup and adjust seasoning with additional salt, pepper, or spices as desired.

                  Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zing.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings