Butternut Squash Green Chile Chicken Soup Recipe

If you’re craving something cozy, flavorful, and packed with a little southwestern kick, I absolutely love this Butternut Squash Green Chile Chicken Soup Recipe. It’s silky, slightly sweet from the squash, and just the right amount of spicy thanks to the green chiles. When I first tried making this soup, I discovered how wonderfully the butternut squash softens up to melt into the broth, making it both creamy and comforting without any heavy cream. Trust me, once you make it, you’ll find yourself reaching for this soup again and again—especially as the weather cools down.

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Ingredients You’ll Need

The magic of this Butternut Squash Green Chile Chicken Soup Recipe lies in fresh, wholesome ingredients that not only taste amazing together, but also bring a comforting vibe to your dinner table. When you shop, look for a good-quality chicken broth and ripe butternut squash for the best results.

• Olive oil or avocado oil: Use avocado oil if you want a neutral flavor with a higher smoke point.
• Garlic: Fresh minced garlic gives a fragrant base; don’t skip it.
• White onion: Chopped finely to melt into the soup and add sweetness.
• Green bell pepper: Dice very small so it softens nicely.
• Cilantro: Adds a fresh pop of herbal brightness—use more or less to taste.
• Mild green chiles: Mild canned or freshly roasted Hatch chile work great; adjust heat with your preferred chile.
• Butternut squash: Cubed into bite-size pieces, this is the star—brings natural sweetness and creaminess.
• Ground cumin: Adds warm, earthy undertones essential to the flavor profile.
• Oregano: Gives the soup a slight herbal depth that pairs well with cumin.
• Chicken broth (low sodium preferred): Using low sodium lets you control the saltiness perfectly.
• Boneless skinless chicken thighs: Juicy and tender, they shred beautifully for soup.
• Corn (optional): A can of organic corn adds a sweet crunch—leave it out if you’re paleo or prefer grain-free.
• Lime juice: Freshly squeezed lime juice brightens and balances the flavors at the end.
• Salt and freshly ground black pepper: Essential seasoning to bring it all together.

Variations

I love how you can tweak this Butternut Squash Green Chile Chicken Soup Recipe depending on what you have on hand or your dietary needs. Here are a few ways I’ve personalized it over time—feel free to get creative and make it your own!

• Make it heartier: I sometimes stir in ½ cup of uncooked quinoa, rice, or pearl couscous before simmering to turn this into a more filling one-pot meal.
• Spice it up or down: Swap mild green chiles for medium or hot Hatch chiles if you like more heat, or reduce the amount if you prefer a gentle kick.
• Dairy-free & Paleo: Just skip the corn and you’re good to go; I find the soup still has tons of texture and flavor.
• Vegetarian version: Replace chicken with hearty white beans or jackfruit and use vegetable broth for a meat-free twist that still feels satisfying.

How to Make Butternut Squash Green Chile Chicken Soup Recipe

Step 1: Sauté the aromatics

Heat your oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil shimmers, add the minced garlic, chopped onion, diced green bell pepper, and cilantro. Stir and cook for about 3-5 minutes until the onions turn translucent. This base layer builds the flavor and softens so nicely—you’ll want to gently wake up the spices with these veggies.

Step 2: Add chiles, squash & spices

Right after the aromatics have softened, toss in your green chiles, cubed butternut squash, ground cumin, and oregano. Stir to coat everything with the spices and sauté just one more minute. This helps the flavors deepen before the broth gets added, making a richer soup.

Step 3: Simmer with broth, chicken & corn

Pour in the chicken broth and gently nestle the rinsed chicken thighs into the pot. Add the drained corn, salt, pepper, and fresh lime juice. Bring the soup to a boil, then cover and reduce the heat to low. Let it simmer for 20-30 minutes until the chicken is fully cooked and the butternut squash is tender. You’ll know it’s ready when the chicken is no longer pink inside.

Step 4: Shred the chicken & adjust seasoning

Use a slotted spoon to remove the chicken from the pot and transfer it to a cutting board. Shred the chicken with two forks—this part feels so satisfying—and return the shredded meat back to the soup. Give everything a good stir, taste for seasoning, and add more salt or pepper if needed. That’s it! Serve hot and enjoy.

How to Serve Butternut Squash Green Chile Chicken Soup Recipe

Garnishes

I love topping this soup with fresh cilantro leaves, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded sharp cheddar or crumbled Cotija cheese. A few thinly sliced green onions or a sprinkle of crushed tortilla chips add great texture and contrast too. These garnishes bring a little freshness and creaminess that makes every spoonful extra special.

Side Dishes

For sides, I like serving this soup alongside warm cornbread or crusty rustic bread to soak up the broth. A simple green salad with a tangy vinaigrette is a nice light counterbalance too. Sometimes, my family enjoys it with a side of Mexican rice for a more filling meal.

Creative Ways to Present

For a dinner party, I’ve served this Butternut Squash Green Chile Chicken Soup Recipe in small, rustic stoneware bowls with a swirl of cream and fresh cilantro sprigs on top. Adding a small wedge of lime on the side gives guests a chance to customize brightness. You could also serve it in mini bread bowls for a fun, hearty presentation that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers and keep it in the fridge for up to 4 days. The flavors actually deepen overnight, which makes reheating almost better the next day. When reheating, I stir occasionally to heat evenly without drying out the chicken.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. I let it cool completely before transferring to freezer-safe containers or bags, then freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the soup over medium-low heat, stirring occasionally. If it looks too thick after refrigeration or freezing, add a splash of broth or water to loosen it up. Avoid boiling again once reheated to prevent the chicken from becoming tough.

FAQs

Final Thoughts

This Butternut Squash Green Chile Chicken Soup Recipe holds a special place in my kitchen—it’s comfort food with a bright, lively twist that feels like a warm hug on a chilly day. I love how easy it is to make but still feels like you’re serving something special when friends or family come over. Give it a try; I promise you’ll enjoy the combination of flavors and the way it warms you from the inside out. And if you end up loving it as much as I do, don’t forget to share it with someone who needs a little tasty comfort!

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