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.
1largeboneless chicken breastskinless, cut into 1-inch cubes
¾teaspoonsalt divided
1teaspoonground black pepper divided
½teaspoonthyme divided
1teaspoonsage divided
⅛teaspoonred pepper flakes
4cupschicken stock or bone broth
½cupcoconut cream
½cupsour cream
¼teaspooncumin
¼teaspoonground nutmeg
1tablespoonhoney
½cupbacon bits
Mexican Crema
1cupsour cream
1cupcoconut cream
¾teaspoonsalt
¼teaspoonlime 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.
Video
Notes
If you're making Mexican crema from scratch, be sure to prepare it first since it takes a couple of hours to thicken.