Butternut Squash Green Chile Chicken Soup Recipe

If you’re looking for a cozy, flavorful soup that’s a little out of the ordinary, then you have to try this Butternut Squash Green Chile Chicken Soup Recipe. It’s a beautiful mix of sweet, smoky, and just a touch of heat, all wrapped up in a comforting bowl. I absolutely love this soup because it’s satisfying without being heavy, and it’s packed with nourishing ingredients that make you feel good. Stick with me, and I’ll walk you through it step-by-step so it turns out perfectly every time.

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Ingredients You’ll Need

This soup brings together a delightful mix of fresh vegetables, aromatic spices, and hearty chicken that work together beautifully. When shopping, look for a firm, bright butternut squash and pick green chiles that suit your heat tolerance. I always prefer using fresh garlic and lime juice for that extra zing.

• Olive oil or avocado oil: Choose a neutral oil for sautéing that can handle medium-high heat without smoking.
• Garlic: Freshly minced garlic infuses the soup with that wonderful aromatic base.
• White onion: Chopped finely to soften and release sweetness as it cooks.
• Green bell pepper: Diced very small for a subtle crunch and color.
• Cilantro: Adds a fresh, herbal note that lifts the soup’s flavors.
• Mild green chiles: Use canned for convenience or freshly roasted hatch chiles for more smoky depth.
• Butternut squash: Cubed, this is our star ingredient bringing sweetness and creaminess without cream.
• Ground cumin: Provides a warm, earthy undertone that pairs perfectly with the squash and chicken.
• Oregano: A classic herb that enhances the soup’s southwestern vibe.
• Low sodium chicken broth: Look for organic and low sodium so you can control the salt level.
• Boneless skinless chicken thighs: Juicier and more flavorful than breasts, they shred beautifully into the soup.
• Canned corn: Adds sweetness and texture, but optional if you’re going paleo or want to skip grains.
• Lime juice: Freshly squeezed for that bright, citrus punch that brings everything together.
• Salt and freshly ground black pepper: To taste, balancing all the flavors perfectly.

Variations

I love making this recipe my own depending on what’s on hand or the season. It’s flexible enough to handle a few tweaks—don’t be shy about customizing it to fit your tastes or dietary needs!

• Add Grains: I like to stir in ½ cup uncooked quinoa or pearl couscous for an even heartier meal—that extra texture really makes it feel like dinner.
• Swap Protein: You can use chicken breasts instead of thighs, though I find thighs stay more tender and juicy in the soup.
• Spice Level: If you want more heat, swap mild green chiles for medium or hot, or add a pinch of cayenne to taste.
• Make it Vegan: Try substituting chickpeas for chicken and use vegetable broth instead; the spices and butternut squash still shine beautifully.

How to Make Butternut Squash Green Chile Chicken Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating olive or avocado oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is shimmering, add the minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook this mixture for about 3–5 minutes, stirring regularly until the onion turns translucent and the garlic smells fragrant. This base is where your soup starts building its incredible flavor, so don’t rush it!

Step 2: Add Spices, Squash & Green Chiles

Next, toss in your green chiles, cubed butternut squash, ground cumin, and oregano. Give everything a good stir and let the spices toast for about 2 minutes — this really wakes up their flavors. You’ll know it’s ready when the mixture smells warm and inviting; just be careful not to burn the garlic!

Step 3: Pour in Broth & Add Chicken

Pour in the chicken broth, then add your chicken thighs, drained corn, salt, black pepper, and fresh lime juice. Immediately bring the soup to a gentle boil, then cover the pot and reduce heat to low to simmer. Let this cook for 20 to 30 minutes until the chicken is cooked through and tender, and the squash has softened beautifully.

Step 4: Shred the Chicken & Finish

Using a slotted spoon, carefully remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stir well, then taste and adjust seasoning as needed. That’s it—you’re ready to serve!

How to Serve Butternut Squash Green Chile Chicken Soup Recipe

Garnishes

I like to finish this soup with a sprinkle of fresh cilantro, some diced avocado for creaminess, and a little shredded cheese (if I’m feeling indulgent). A dollop of sour cream or Greek yogurt adds a lovely cooling contrast to the green chiles, and a few tortilla chips on the side bring that satisfying crunch.

Side Dishes

My family goes crazy for this soup with warm cornbread or crusty sourdough bread. It’s also awesome served alongside a simple salad of mixed greens with a light vinaigrette to balance the flavors.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls— it feels so festive and comforting! Another trick is garnishing with finely sliced radishes and a drizzle of chili oil for a restaurant-style touch that really impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator and have found the soup tastes even better the next day once the flavors have had a chance to meld. Just keep the soup covered and cooled before refrigerating to maintain freshness.

Freezing

This soup freezes wonderfully! I usually portion it into individual freezer-safe containers so it’s easy to thaw a single serving for a quick lunch or dinner. Just freeze once cooled completely to preserve flavor and texture.

Reheating

When reheating, I warm it gently on the stove over low-medium heat, stirring occasionally until heated through. Adding a splash of broth or water while reheating helps keep the soup from thickening too much.

FAQs

Final Thoughts

I have to tell you, this Butternut Squash Green Chile Chicken Soup Recipe has become a staple in my kitchen, especially when I want something warming with a little twist beyond traditional chicken soup. It’s easy to make, hearty yet light, and full of comforting southwestern flavors that my family can’t get enough of. Whether you’re cooking for busy weeknights or meal prepping ahead, this soup delivers every single time. I hope you enjoy making and sharing it as much as I do!

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