Butternut Squash Green Chile Chicken Soup Recipe

I’m excited to share this Butternut Squash Green Chile Chicken Soup Recipe because it’s one of those cozy, feel-good dishes that never fail to hit the spot. The blend of sweet butternut squash with the subtle heat from green chiles creates a beautiful balance of flavors that feels both comforting and a little adventurous. Whether you’re winding down from a busy day or looking for a soup that warms you up on a chilly evening, this recipe is definitely one you’ll want to keep in your rotation.

What makes this Butternut Squash Green Chile Chicken Soup Recipe truly special for me is how simple it is to make yet so layered in flavor. I love that the ingredients come together in a way that feels fresh and vibrant without being fussy. Plus, it’s a wholesome, nourishing meal you can prep in less than an hour, making it perfect for weeknight dinners or when you want something satisfying without a ton of work.

Ingredients You’ll Need

The ingredients in this Butternut Squash Green Chile Chicken Soup Recipe work beautifully together to create layers of earthy, sweet, and mildly spicy flavors. When shopping, look for fresh butternut squash that feels heavy for its size and firm skin, and if you can, get organic chicken broth to keep the soup clean and flavorful.

• Garlic: Freshly minced garlic adds warmth and depth—don’t skip or substitute with powder here, the fresh punch is key.
• White onion: Chop it finely to blend smoothly into the soup base, adding sweetness as it cooks down.
• Green bell pepper: Diced very small to melt gently into the soup, bringing a subtle crispness without overpowering.
• Cilantro: Adds a refreshing herbal brightness—chop fresh just before serving for the best flavor.
• Butternut squash: Cubed into bite-sized pieces; the star of this soup with its sweet, creamy texture.
• Lime juice: A little acidity that brightens the soup and balances the earthy and spicy notes.
• Ground cumin: Adds earthy, warm spice that complements the squash and chiles perfectly.
• Oregano: Brings a hint of herbaceous depth—preferably dried for intense flavor.
• Salt and black pepper: Essential for seasoning; start with less and adjust to taste at the end.
• Olive oil or avocado oil: For sautéing—avocado oil is my go-to because it handles heat well and has a neutral flavor.
• Boneless skinless chicken thighs: They stay juicy and tender, unlike breasts which can dry out in soup.
• Low sodium chicken broth: The soup base; low sodium gives you control over salt levels.
• Mild green chiles: Use canned for convenience, or fresh roasted hatch chiles if you want that smoky depth.
• Corn (optional): Adds a pop of sweetness and texture—skip if you’re paleo or avoiding corn.

Variations

I love experimenting with this Butternut Squash Green Chile Chicken Soup Recipe, and honestly, it’s so versatile you can tailor it many ways. Feel free to swap out ingredients or add extras that suit your mood or dietary preferences—I find it’s the kind of soup that rewards personalization.

• Vegetarian Version: I’ve made this with chickpeas and vegetable broth instead of chicken, and it turns out just as hearty and satisfying.
• Spice it Up: If you want it hotter, add some diced jalapeño or extra green chiles—just be sure to taste as you go!
• Creamier Texture: A splash of coconut milk stirred in near the end adds a silky richness I’m partial to on colder days.
• Seasonal Swap: During fall, I sometimes replace butternut squash with pumpkin or sweet potatoes for a lovely twist.
• Grain Addition: Toss in cooked quinoa or rice for extra heartiness if you like your soups thick and filling.

How to Make Butternut Squash Green Chile Chicken Soup Recipe

Step 1: Sauté Aromatics for a Flavorful Base

Start by heating the olive or avocado oil in a large pot over medium heat. Toss in the minced garlic, chopped onion, and finely diced green bell pepper. Stir frequently, cooking until everything is soft and fragrant—about 5-7 minutes. This step is vital because these aromatics build the flavor foundation of your soup. Don’t rush it; you want the onion to become translucent and the garlic to be golden but not burnt.

Step 2: Add Spices and Chicken

Now sprinkle in the ground cumin, oregano, salt, and freshly ground black pepper. Stir for a minute to toast the spices slightly, which releases their aromas. Next, add the chicken thighs straight to the pot, browning them lightly on both sides. This takes about 5-6 minutes, and browning adds delicious depth. If pieces are sticking, give it a little more time rather than moving them too soon.

Step 3: Pour Broth and Add Butternut Squash

Pour in the low sodium chicken broth (about 4 cups) and bring everything to a gentle boil. Once boiling, add the cubed butternut squash. Turn heat down to a simmer, cover, and let it cook until the squash is fork-tender—usually around 20 minutes. This gives the squash time to soften and infuse the broth with its subtle sweetness. Keep a close eye so the soup doesn’t boil too hard; a gentle simmer is perfect.

Step 4: Stir in Green Chiles, Corn, and Finish

Once the squash is tender and the chicken is cooked through, shred the chicken pieces gently with two forks and stir them back into the soup. Add the mild green chiles and drained corn if using. Let it simmer 5 more minutes so the flavors mix. Finish by stirring in fresh lime juice and chopped cilantro just before serving to bring a bright, fresh pop.

How to Serve Butternut Squash Green Chile Chicken Soup Recipe

Garnishes

I always top my bowl with a handful of chopped cilantro and sometimes a dollop of sour cream or Greek yogurt for a cooling contrast. A sprinkle of shredded cheese, like Monterey Jack or sharp cheddar, works wonderfully too. If you like crunch, throw on crushed tortilla chips or chopped green onions—these little details bring the soup to life.

Side Dishes

For a complete meal, I often serve this soup with warm corn tortillas or crusty bread to soak up all those delicious juices. A simple mixed green salad with a citrus vinaigrette pairs nicely to lighten things up. If you’re craving something heartier, a side of roasted vegetables or a quinoa salad complements the flavors beautifully.

Creative Ways to Present

On special occasions, I like to ladle this soup into individual bread bowls for a rustic, cozy presentation that guests love. Another fun idea is layering it in clear glass bowls or mugs to show off the vibrant colors—the orange squash, green chiles, and flecks of cilantro always impress. If you want to get fancy, garnish with edible flowers or a swirl of crème fraîche for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and this soup usually stays fresh for 3-4 days. I find the flavors actually meld and improve after sitting overnight, making the next-day lunch even better. Just be sure to cool it before refrigerating to keep it fresh.

Freezing

This Butternut Squash Green Chile Chicken Soup Recipe freezes really well if you want to save some for later. I portion it into freezer-safe containers and it keeps for up to 3 months. When freezing, skip the cilantro and lime juice—they’re best added fresh after reheating.

Reheating

To reheat, I gently warm the soup on the stovetop over low heat until heated through, stirring occasionally. This helps maintain the texture of the chicken and squash as opposed to microwaving, which can sometimes make it a bit mushy. Once warm, I stir in fresh lime juice and sprinkle chopped cilantro to revive those vibrant flavors.

FAQs

Final Thoughts

This Butternut Squash Green Chile Chicken Soup Recipe has quickly become one of my favorite weeknight go-tos because it’s simple, flavorful, and hits that perfect balance of cozy and bright. I hope you give it a try and find it as comforting and satisfying as I do. It’s the kind of soup that makes you feel cared for with every spoonful—just what we all need sometimes, right?

Print