Butternut Squash Soup

How To Make Butternut Squash Soup


Chocked full of chunks of chicken and healthy vegetables, this soup is hearty enough to serve as the main course.

How To Make Butternut Squash Soup

Butternut Squash Stew

Course: Main Course, Soup
Cuisine: American
Keyword: healthy soup recipe, hearty soup recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 1 1/2 cup serving size
Calories: 229 kcal
Author: Kathy

Chocked full of chunks of chicken and healthy vegetables, this soup is hearty enough to serve as the main course.



  • 3 cups cooked chicken cubed
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 1/2 cups onion chopped
  • 3 cloves garlic chopped
  • 3 ribs celery chopped
  • 1 tbsp fresh ginger peeled and minced
  • 1 1/2 tsp sage You may substitute 2 tbsp of fresh chopped sage
  • 4 cups butternut squash peeled and cubed
  • 3 tbsp flour
  • 1 cup parsnip diced and peeled
  • 1 1/2 cups apple cider unfiltered is best
  • 2 1/2 cups chicken stock
  • 2 cups apples (Granny Smith are the best) peeled and chopped


  1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan and swirl to coat.

  2. Reduce heat to medium; add onion, garlic, ginger, and celery. Stir and cook for 2 minutes. (If you are using fresh sage, add it in this step.)

  3. Add squash and parsnip; cook and stir another 2 minutes.

  4. Add flour and stir to coat vegetables.

  5. Stir in apple cider and chicken stock.

  6. Add chicken, salt, pepper, and sage. Bring to a simmer. Reduce heat, cover and simmer for 25 minutes.

  7. Add chopped apple and simmer another 5 minutes.

Recipe Notes

This soup is great paired with Kale Salad With Creamy Garlic Dressing.

4 thoughts on “Butternut Squash Soup”

  1. I love, love, love squash of any kind and I’m so glad I came across your recipe. I can’t wait to try it! I like mine a little on the spicy side so I add a little curry to it and it’s just yummy!

    I don’t think people realize just how good squash is for you. It’s loaded with vitamins – especially vitamin A and C.

    Aside from that, people think to only eat it in the Fall/Winter. Not me. What about you? Do you reserve your squash for the Fall/Winter only?

    1. Hi! Thanks for stopping by! Squash is one of my favorites too. I do not reserve my squash for the fall only. I like to shop at our local farmer’s markets and I buy extra to freeze. This way I am able to enjoy it year round. I love it roasted, pureed, baked, in soup, and I often use it in place of pumpkin when I don’t have pumpkin for pancakes or muffins.


  2. I’ve just come across this and have instantly bookmarked it for my partner. She loves butternut squash, and to be fair so do I.

    It’s nice to know of more varied recipe’s like this. I’m almost certain that I’ll be eating it sometime this week 🙂

    Keep up the excellent work!

    1. Hi Woody85,

      Butternut squash is one of my favorite vegetables. I enjoy it in soup, but it also tastes great roasted and I have even used it in place of pumpkin in pumpkin pancakes or muffins. I even love it mashed with a little butter, salt, pepper, and thyme.

      Thank you for stopping by!


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