This roasted chicken, butternut squash, and onion soup has a deeper “roasty” flavor because you bake the chicken, squash, and onions on a sheet pan for about 40 to 45 minutes in a 425 degree oven before adding them to the broth.
This soup is super easy to make. All you need is a sheet pan, a large saucepan, and a potato masher (plus a peeler and a knife if you are going to peel and cube the squash yourself).
I already have two butternut squash soup recipes on this site:
- Coconut Butternut Squash Soup with Kale, and
- Butternut Squash and Ginger Soup.
They both have pureed butternut squash. This time, I wanted something chunkier and a little different.
To get a chunkier soup, you add the roasted onions and squash to the already prepared broth, and mash them roughly with a potato masher. You want some of the squash to add its sweet flavor the broth, but you sill want to have pieces of squash and onions.
Once you’ve slightly mashed the squash and onions, you add the shredded chicken to the soup, season it with some cumin, coriander, and a little lemon juice. Garnish this soup with some chopped cilantro or parsley and you have a wonderful lunch or light dinner.
Can you substitute another squash for butternut squash?
You could make this soup with most winter squash, including pumpkin, delicata, acorn, or kabocha. If you don’t care for squash, you could try roasting carrots or sweet potato chunks instead. Any vegetable that can be roasted and partially mashed would work here.
This soup is both savory and slightly sweet (from the squash). Be sure to add some freshly ground black pepper, and taste test it before adding salt, depending on the saltiness of your broth.
Before the recipe, check out the rest of the winter squash soups made by our group members.
soup, chicken, butternut squash
Roasted Chicken, Butternut Squash, and Onion Soup Recipe
- 1 medium butternut squash, peeled and cut into 1 inch cubes
- 1 medium yellow or brown onion, cut into 3/4 inch cubes
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 4 cups chicken broth
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon fresh squeezed lemon juice
- Fresh cilantro or flat-leaf parsley for garnish
- Preheat the oven to 425 degree F with a rack in the middle.
- Pile the squash and the onion on a rimmed baking sheet and drizzle with the oil. Toss the vegetables in the oil and spread them out into a single layer. Nestle the chicken thighs among the vegetables, skin side up. Sprinkle everything with salt and pepper.
- Roast everything in the oven for 40 to 45 minutes, until the chicken is cooked and the squash is tender.
- Set the chicken pieces aside to become cool enough to handle.
- In a large saucepan, combine the squash, onions, and broth. Add the cumin and coriander and bring the mixture to a simmer. Using a potato masher, roughly mash the vegetables. There should be plenty of smaller chunks left in the soup.
- Remove the skin from the chicken and remove the meat from the bones. Either dice or shred the chicken and place it into the pot. Taste the broth and add salt and pepper to taste.
- Serve with the cilantro or parsley garnish
Karen’s Kitchen Stories
Recipe adapted from Serious Eats.