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    Home » Main Dishes

    Chicken Butternut Squash Soup with Bacon

    Published: Jan 3, 2023 · Modified: Jan 12, 2023 by Jenn · This post may contain affiliate links.

    Jump to Recipe

    Nothing says winter quite like a big pot of hearty, comforting soup! This Chicken Butternut Squash Soup with Bacon does not disappoint. It’s the perfect balance of savory and sweet and is sure to warm up your entire family on chilly evenings.

    Bowl of squash soup.

    This soup is simple to make yet still packs a lot of flavors thanks to the roasted butternut squash and bacon. Plus the combination of protein-rich chicken, creamy squash, flavorful bacon, and fragrant herbs makes for a hearty meal that your entire family will love.

    So let’s get cooking – here’s how you can make this amazing Chicken Butternut Squash Soup with Bacon!

    🥘 Equipment

    To make this hearty butternut squash soup, you’ll need a large soup pot for cooking and an immersion blender to make the texture creamy.

    Though the ingredient list might look long, you probably already have many of the ingredients on hand.

    🔪 Ingredients

    You will need the following ingredients ready to make chicken butternut squash soup.

    Soup Ingredients

    • 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 tablespoon 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 Ingredients

    • 1 cup sour cream
    • 1 cup coconut cream (canned)
    • ¾ tsp salt
    • ¼ tsp lime juice (concentrated)
    Ingredients to make butternut squash soup.

    👩‍🍳 How To Make Butternut Squash Soup

    Roasting Butternut Squash

    The first thing that needs to be done is to roast the butternut squash. To do so, start 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.

    Sauteing onions and garlic in oil.

    Push the onions and peppers to one side and add the chicken to the pot. 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.

    Cooked and cubed butternut squash.

    To the soup pot, add the chicken stock, ½ cup of coconut cream, ½ sour cream, ¼ teaspoon of cumin, ¼ teaspoon of nutmeg, and 1 tablespoon of honey. Cut the cooled squash into cubes and add to the soup base. Bring to a simmer and let cook for 10-15 minutes.

    Sqaush, broth, and cream in a large soup pot.

    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.

    Stirring squash soup in a large metal soup pot.

    Scoop the soup into bowls and top with coconut crema and bacon bits.

    🥥 What is Mexican Crema?

    Mexican crema is a slightly tangy, creamy sauce often served with tacos, enchiladas, and other Mexican dishes. It is made from heavy cream or a combination of sour cream and whole milk. The sauce adds flavor and texture to dishes while balancing flavors in spicy foods.

    Mexican crema is generally drizzled over the top of the dish right before eating, but can also be used as an ingredient in recipes that calls for it, such as tacos al pastor. It can also be used to make delicious dips that are great for snacks like chips or vegetables.

    Crema makes a delicious addition to this chicken butternut squash soup. I made mine with coconut cream instead of heavy whipping cream for a distinct flavor that pairs well with the soup recipe.

    🥄How To Make Crema

    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 to thicken.

    Coconut cream in a small bowl.

    If you don’t have time to make authentic crema from scratch, you can simply omit it or use store-bought sour cream to save time.

    Bowl of loaded squash soup topped with crema and bacon bits.

    ❓FAQ

    Can you freeze chicken butternut squash soup?

    Yes, but you’ll want to omit any dairy from the recipe before freezing. So for this soup, leave out the coconut cream and sour cream. When you thaw and reheat the soup to serve, add both at that time,

    What goes with chicken butternut squash soup?

    While this recipe is a filling meal all by itself, you might want bread or a vegetable to serve with it. I suggest Oven Roasted Beets with Brussels Sprouts or these Mini Wheat Bread Loaves.

    🍽️ Other Butternut Squash Recipes

    Instant Pot Butternut Squash Soup

    Butternut Squash Bread

    Butternut Squash Muffins

    Preserving Butternut Squash

    Bowl of squash soup.

    Chicken Butternut Squash Soup with Bacon

    Jenn
    This loaded chicken 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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Soup
    Cuisine American
    Servings 8
    Calories 543 kcal

    Equipment

    • Large soup pot
    • Immersion blender

    Ingredients
      

    • 3 butternut squash seeds removed
    • 1 ½ tablespoon olive oil divided
    • ½ cup green onions diced
    • 1 ½ tablespoon garlic minced
    • 1 large boneless chicken breast skinless, cut into 1-inch cubes
    • ¾ teaspoon salt divided
    • 1 teaspoon ground black pepper divided
    • ½ teaspoon thyme divided
    • 1 teaspoon sage divided
    • ⅛ teaspoon red pepper flakes
    • 4 cups chicken stock or bone broth
    • ½ cup coconut cream
    • ½ cup sour cream
    • ¼ teaspoon cumin
    • ¼ teaspoon ground nutmeg
    • 1 tablespoon honey
    • ½ cup bacon bits

    Mexican Crema

    • 1 cup sour cream
    • 1 cup coconut cream
    • ¾ teaspoon salt
    • ¼ teaspoon lime juice concentrate

    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.

    Mexican 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.

    Notes

    If you’re making Mexican crema from scratch, be sure to prepare it first since it takes a couple of hours to thicken. 
    Keyword soup
    Nutrition Facts
    Chicken Butternut Squash Soup with Bacon
    Amount Per Serving (1 serving)
    Calories 543 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 20g125%
    Trans Fat 0.004g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 47mg16%
    Sodium 931mg40%
    Potassium 1474mg42%
    Carbohydrates 50g17%
    Fiber 8g33%
    Sugar 12g13%
    Protein 20g40%
    Vitamin A 30258IU605%
    Vitamin C 63mg76%
    Calcium 215mg22%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did You Make This Recipe?Please leave a comment below or share on Pinterest

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    Hi, I'm Jenn, a Southern food blogger and mother living in Alabama. After having my wonderful daughter, I decided to embark on a journey of sharing my Southern cooking recipes with the world.

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