Go Back
+ servings
Butternut Squash and Chicken Soup (Paleo) | Perchance to Cook, www.perchancetocook.com
Print Recipe
4.59 from 24 votes

Butternut Squash and Chicken Soup

A delicious creamy dairy-free butternut squash soup recipe made with added chicken and bacon.
Prep Time55 minutes
Cook Time40 minutes
Course: dinner
Cuisine: American
Servings: 6
Author: Dominique

Ingredients

  • 1 large butternut squash ( about 3-3.5 lbs), cut in half and with the seeds removed
  • ½ Tbs olive oil
  • 1/2 cup diced shallots (2 large shallots)
  • 1.5 Tbs diced garlic (4 cloves)
  • 1 pound chicken breast
  • 1 1/4 tsp salt divided
  • 1/2 tsp ground black pepper divided
  • 3/4 tsp dried thyme divided
  • 3/4 tsp rubbed sage divided
  • a pinch of red pepper flakes
  • 4 cups chicken stock ( or bone broth)
  • ½ cup coconut cream (canned)
  • 1/8 tsp cumin
  • ¼ tsp ground nutmeg
  • 1 Tbs honey
  • 5 strips of bacon

Instructions

  • Preheat oven to 400 degrees F. Cover a cookie sheet in aluminum foil. 
  • Cover the cut sides of the butternut squash with 1/2 Tbs olive oil, a pinch of salt, a pinch of pepper, a pinch thyme, and a pinch sage. Place the squash face down (cut sides down) on the cookie sheet. Bake the squash in the oven for 40-45 minutes, until soft ( the time it takes to soften depends on how thick it is). Set aside to cool.
  • Put ½ Tbs of olive oil into a large soup pot over medium heat. Cook the diced shallots and garlic, until fragrant, about 3-5 minutes. Add the chicken to the pot and cover it with 1/4 tsp salt, ¼ tsp ground black pepper, 1/4 tsp rubbed sage, 1/2 tsp thyme, and a pinch of red pepper flakes. Cook the chicken until cooked through (4-6 mins per side depending on how thick your chicken breast is). Remove the chicken from the pan, leaving the garlic and onions in the pan.
  • Remove the butternut squash peel, and cut the butternut squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, 1/8 tsp cumin, 1/4 tsp nutmeg, 1 tsp salt, 1/4 tsp ground pepper, 1/4 tsp dried thyme, ½ tsp rubbed sage and 1 Tbs honey. Bring the soup to a simmer and cook for 10 to 15 minutes. Remove from heat.
  • Puree the soup using an immersion blender or a blender. Taste and season with more salt and pepper or thyme and sage if you think the soup needs it.
  • Put 5 strips of bacon on a plate lined with paper towels and cover the top of them with paper towels. Cook for 5 minuets in the microwave. Once the bacon has cooled, crumble it up.
  • Cut the grilled chicken into bite sized pieces.  Add the diced chicken to the soup or to each individual bowl of soup. Then sprinkle soup with crumbled up bacon.

Notes

This recipe is inspired by this butternut squash soup recipe.
  • Instead of the shallots: you can use regular onions or onion powder.
  • Instead of coconut cream: you can use heavy cream, coconut milk or almond milk.
  • Instead of honey: you can use maple syrup.
  • Instead of chicken stock: you can use beef stock or vegetarian stock.
  • Instead of fresh garlic: you can use garlic powder.

Nutrition

Calories: 296kcal | Carbohydrates: 17.3g | Protein: 24.4g | Fat: 15g