Butternut Squash Chicken Breast Soup
Delicious, simple butternut squash soup with chicken breast. Full of nutritional value, colorful, and filling. Chicken breasts go well with the sweet taste of butternut squash.Note that this is not your typical thick cream soup. This soup has a less thick consistency. It's more liquid than creamy.
Ingredients
- 2 lb/900 g butternut squash
- 12,5 cups / 3 litres chicken broth/stock you can use vegetable broth/stock
- 2 yellow bell peppers you can use red bell peppers
- 1 big carrot
- 1 tbsp lemon juice
- 4 cloves of garlic
- 1 tbsp paprika powder
- 2 tbsp fresh parsley
- salt to taste*(note 1)
- freshly ground black pepper to taste
- 1 tsp sugar optional
- 2 big or 3 small chicken breasts ~21oz/600 g
Instructions
- Peel and dice the butternut squash. Cut the peppers, peeled carrots, apples, and garlic cloves into small pieces. You don't have to peel the apples.
- Heat the oil in the pan. Put yellow bell peppers and the carrot in the pan and cook over medium heat for about 2-3 minutes.Then add chopped garlic to the pan and fry everything for one more minute. Stir the vegetables and then carefully place them in the simmering broth. Add chopped butternut squash and apples to the broth.
- Add lemon juice, sugar and fresh ground black pepper to the broth. Add salt if needed. Cook for about 20 minutes. After this time, check if the butternut squash is soft. If it's soft enough, it's time to blend the soup.
- Blend it until soup is creamy. You can use an immersion hand blender or stand blender. *(note 2)
- Pour the soup into a pot, then add the paprika powder and gently mix. Shred the chicken breast and carefully add to the soup and stir. If the chicken has cooled down too much, you can reheat the soup.
- You can add fresh parsley at the end.
Notes
Note 1 - If the broth/stock is salty, you don't need to add salt.
Note 2 - I use both ways. But I think a stand blender is better. It will blend the soup more thoroughly and faster.