This autumn butternut squash and ground chicken one-pot soup recipe will satisfy your entire family with its amazing flavor and vibrant color. Add in the fact that this soup is super-healthy and what’s not to like? This is definitely a fall recipe that you’ll want to make over and over again.

One of my favorite fall books is “Sophie’s Squash” by Pat Zietlow Miller and Anne Wilsdorf. It’s a delightful easy-to-read children’s book in which a little girl named Sophie chooses a butternut squash, whom she names Bernice, as her best friend. This is a strange, yet beautiful friendship that I can totally relate to. At some point every fall, I head to the market, just like Sophie, to purchase a gorgeously firm butternut squash as my friend. Only unlike Sophie, I have every intention of eventually devouring my delicious best friend. What can I say? I’m a really crappy friend, especially when it comes to butternut squash.

Now, I will admit that I seldom have any actual set plans for this butternut squash when I purchase it; I just feel the need to have it around for when inspiration strikes. So, this poor butternut squash will sit in my metal kitchen olive bucket, along with half-shriveled sweet potatoes, waiting for the day when it can be used to make something delicious for dinner, like these Pork Chops with Lemon Caper Butternut Squash, this Butternut Squash Soup with Cheese Ravioli, this Maple Chipotle Hasselback Butternut Squash, or this Fall Pork and Butternut Squash Double Crockpot Meal. With any luck, unlike Bernice, my squash will not become squishy or spotted before I finally have a chance to “enjoy” it.

Ingredients:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Pound Ground Chicken
• 1 Large Sweet Yellow Onion, Peeled & Diced
• 2 Cups Celery, Diced
• 1 Cup Carrot, Peeled & Diced
• 2 Teaspoons Dried Thyme
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Dry Mustard Powder
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 (12-oz.) Bottle Lager
• 4 Cups Low-Sodium Chicken Broth
• 2 Teaspoons Worcestershire Sauce
• 4 Cups Butternut Squash, Peeled & Cubed
• 2 Tablespoons Cornstarch
• 2 Tablespoons Cold Water

Directions:

1. Place a large Dutch oven or stockpot over medium-high heat. Add the olive oil.
2. Add the ground chicken, onion, celery, and carrot when the oil is hot. Cook until the chicken is cooked through and the vegetables are translucent, stirring often.
3. Add the thyme, salt, pepper, mustard powder, and red pepper flakes; cook for 1 minute, stirring constantly.
4. Add the lager; cook for 1 minute, stirring constantly.
5. Add the chicken broth, Worcestershire sauce, and butternut squash. Stir to combine and allow to come to a boil.
6. When the soup comes to a boil, reduce the heat to low and cover.
7. Cook for 1 hour, stirring every 20 minutes.
8. In a small bowl, whisk together the cornstarch and cold water. Add the cornstarch slurry to the soup, increase the heat to high, and cook for an additional 10 minutes, stirring occasionally.

Suggestions:

• You can replace the ground chicken in this recipe with ground turkey or ground beef. If using ground beef, I suggest using 90% lean or 93% lean.
• I used an Oktoberfest lager in this recipe. You can use any beer you choose, or replace the beer with additional chicken stock or cold water instead.
• One medium-sized peeled, deseeded, and cubed butternut squash will yield approximately 4 cups of butternut squash.
• The cornstarch slurry in this recipe helps to thicken the soup a bit. If you prefer your soup to be less thick, just omit the cornstarch slurry.

Improvements:

• Add diced red or yellow pepper to the soup.
• Replace the ground chicken in this recipe with sweet or spicy Italian sausage.
• For a more filling soup, add 1/2 cup of orzo pasta during the last 20 minutes of cooking. Omit the cornstarch slurry if adding pasta to this soup.
• CLICK HERE to check out our other delicious and comforting past soup recipes.

Print

Yum

Healthy Butternut Squash & Chicken Soup

Ingredients:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Pound Ground Chicken
• 1 Large Sweet Yellow Onion, Peeled & Diced
• 2 Cups Celery, Diced
• 1 Cup Carrot, Peeled & Diced
• 2 Teaspoons Dried Thyme
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Dry Mustard Powder
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 (12-oz.) Bottle Lager
• 4 Cups Low-Sodium Chicken Broth
• 2 Teaspoons Worcestershire Sauce
• 4 Cups Butternut Squash, Peeled & Cubed
• 2 Tablespoons Cornstarch
• 2 Tablespoons Cold Water

Directions:

1. Place a large Dutch oven or stockpot over medium-high heat. Add the olive oil.
2. Add the ground chicken, onion, celery, and carrot when the oil is hot. Cook until the chicken is cooked through and the vegetables are translucent, stirring often.
3. Add the thyme, salt, pepper, mustard powder, and red pepper flakes; cook for 1 minute, stirring constantly.
4. Add the lager; cook for 1 minute, stirring constantly.
5. Add the chicken broth, Worcestershire sauce, and butternut squash. Stir to combine and allow to come to a boil.
6. When the soup comes to a boil, reduce the heat to low and cover.
7. Cook for 1 hour, stirring every 20 minutes.
8. In a small bowl, whisk together the cornstarch and cold water. Add the cornstarch slurry to the soup, increase the heat to high, and cook for an additional 10 minutes, stirring occasionally.

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