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Butternut Squash and Chicken Soup (Paleo) | Perchance to Cook, www.perchancetocook.com
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4.45 from 9 votes

Butternut Squash and Chicken Soup (Paleo)

Servings: 6
Prep Time: 55 minutes
Cook Time: 40 minutes
A delicious creamy dairy-free butternut squash soup recipe made with added chicken and bacon.


  • 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


  • 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.
Course: dinner
Cuisine: American
Keyword: butternut squash and chicken soup