Chicken Butternut Squash Soup (Crockpot)
This nutritious, low-carb chicken butternut squash soup combines fresh veggies and tender chicken breast with a savory, mildly spicy broth. Cooked long and slow in the crockpot, it’s the perfect way to take advantage of fall produce and is a great, hands-off meal recipe that stores well for meal prep!
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What can I expect?
Traditional chicken butternut squash recipes cook on the stovetop. As a result, they require lots of steps and take quite a long time to prepare, meaning you end up spending hours in the kitchen. Many recipes are made with chicken thighs, which add unnecessary saturated fats to the dish.
However, this simplified version combines a handful of simple, seasonal ingredients and swaps the chicken thighs with chicken breasts. As a result, you get all the taste and texture you know and love with less fat and more protein than traditional recipes.
Plus, thanks to the crockpot, it’s a super hands-off recipe. All you have to do is chop and quickly sauté the veggies. Then, transfer everything to the crockpot, and let it do all the heavy lifting. Start it in the morning, and you can come home to a warm, flavorful meal waiting for you!
Is Crockpot Chicken Butternut Squash Soup Healthy?
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Let’s take a look at the main ingredients:
- Chicken breasts
- Onion
- Garlic
- Butternut squash
- Diced green chilies
Chicken breasts, onion, garlic, butternut squash, and diced green chilies are natural, nutritious food sources. Use them to add protein, flavor, and nutrients to a variety of recipes.
Sugar is what makes food unhealthy.
Most chicken butternut squash soup recipes are served with bread (refined grains), which digests very similarly to sugar.
In a single serving of soup, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Omit the bread. Or, swap it out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy.
Enjoy this roasted tomato soup knowing it supports your well-being. Learn more about eating less sugar here.
Crockpot Chicken Butternut Squash Soup Tips
1. Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash if fresh is not available. Just ensure it is diced and adjust the cooking time as needed.
2. Can I use bone-in chicken for this recipe?
While boneless chicken is easier to shred and eat, you can use bone-in chicken for added flavor. Just remember to remove the bones before serving.
3. What can I substitute for green chilies if I can’t find them?
If green chilies are not available, you can use diced jalapeños or a can of diced tomatoes with green chilies for a similar flavor profile.
4. Can I add other seasonings or herbs to enhance the flavor?
Feel free to customize the soup with additional seasonings like paprika or thyme to suit your taste preferences.
5. Is it necessary to peel the butternut squash before dicing?
Yes, it’s recommended to peel the butternut squash before dicing as the skin can be tough and affect the texture of the soup.
6. Can I make this on the stove top?
Yes, saute in a Dutch oven and after step 2, add the chicken and broth, and let the mixture simmer for 20-30 minutes or until the chicken is cooked and butternut squash is tender. Then, continue to step 5.
7. How should I store leftovers?
Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for 4-5 days. When you’re ready to eat, reheat the soup in the microwave or on the stovetop over medium heat.
8. Can I freeze this recipe?
Yes! Allow the soup to cool completely. Then, transfer it to a freezer-safe container, and freeze it for up to 2 months. For easy portions, try pouring the soup into soup cubes. Freeze them until solid. Then, transfer the cubes to a sealable bag or airtight container. Thaw 1-2 cubes at a time for single-serving portions.
9. What can I do with leftover chicken?
Feel free to freeze it for later. Or, put it to use in recipes like our balsamic chicken skillet, sticky sesame chicken, and juicy chicken breast!
Chicken Butternut Squash Soup (crockpot)
Print Recipe
Equipment
Ingredients
- 1 tbsp Olive Oil
- 1 Onion small
- 2 cloves Garlic minced
- 1 medium Butternut Squash peeled, seeded, & diced (4-5 cups)
- 1.5 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Dried Oregano
- 1 lbs Boneless, Skinless Chicken Breasts
- 1 can (4 oz) Diced Green Chilis
- 4 cups Chicken Broth
- Salt and Pepper to taste
- Fresh cilantro or parsley chopped (for garnish)
Instructions
- Peel, seed, and dice the butternut squash. Chop the onion and mince the garlic.
- In a skillet, heat some olive oil over medium heat. Add the chopped onion sauté for 5 minutes. Add the garlic, butternut squash, pinch of salt, cumin, chili powder, oregano and saute for a few minutes. (Can be done in a slower cooker with browning function.)
- Transfer the butternut squash, onion, and garlic with spices to the slow cooker. Add the chicken, green chilies, salt, and pepper. Pour in the chicken broth and stir to combine
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the butternut squash is tender.
- Remove chicken and shred with two forks
- Garnish with chopped fresh cilantro or parsley.
Notes
See Tips above recipe card for FAQ and substitutions.
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/chicken-butternut-squash-soup-crockpot/
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