Roasted Chicken Butternut Squash Soup

Roasted Chicken Butternut Squash Soup
Butternut squash soup filled with beta-carotene, vitamin C and fibre. Roasted chicken gives it that heartiness and extra protein! 
Super easy. Grab some squash, chicken and seasoning. Throw it all together on a sheet pan and roast until golden and tender. Mix it up and get a warm, hearty soup, that’s great for lunch, dinner or even a snack! 


Here’s the recipe! 

Roasted Chicken Butternut Squash Soup


2 skinless chicken breasts (or 4 chicken thighs if you like dark meat)
1 medium butternut squash, peeled, seeds and diced 
3 cups of frozen diced butternut squash 
1 small yellow onion, diced
2 tbsp extra-virign olive oil
salt and pepper 
4 cups low-sodium organic chicken broth 
1 tsp turmeric 
1 tsp garlic powder 
Fresh parsley 


  1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 25-30 minutes.
  2. Transfer chicken to a plate and let it cool. Put squash and onions to a medium pot and add broth, garlic powder and turmeric. Bring to a simmer over medium-high heat. Let simmer for about 10-15 minutes. If you like a smoother soup, transfer to a blender and blend to desired consistency. OR With a potato masher mash the squash until soup is thick and chunky. 
  3. Shred or cut meat into small pieces and add to soup. Season to taste with salt and pepper. To serve, top with parsley! 

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