When the air turns crisp, soup becomes a nightly ritual in our home. This creamy chicken butternut squash soup is a favorite: comforting, rich, and full of welcoming fall flavors. It combines roasted squash, tender chicken, crispy bacon, and a touch of heat from red pepper flakes to make a satisfying bowl that’s easy to serve as a main course or alongside a savory vegetable galette or gluten-free cornbread.
The soup blends creamy texture with savory notes and a subtle brightness from herbs. It’s simple to prepare and makes a great family meal on chilly evenings.
If you enjoy chicken soups, try other comforting bowls like Chili’s southwest-style chicken soup, a dairy-free white chicken chili, or a classic chicken and rice soup for cool-weather comfort.
Ingredient Notes
This recipe uses straightforward pantry and grocery ingredients and is naturally gluten free when prepared as written.
- Thick-Cut Bacon – Cut into ½-inch pieces and fry until crisp. Reserve some for garnish. If you require gluten-free bacon, check the label for certification.
- Butternut Squash – Cubed squash forms the creamy base once pureed with beans. Use fresh or pre-cut squash; avoid frozen, which can become too soft during cooking.
- Gluten-Free Chicken Broth – Homemade or store-bought works. If you need gluten free, choose a labeled broth as some contain hidden gluten.
- Pre-Cooked Chicken – Leftover or rotisserie chicken is perfect and speeds up the process.
- Plant-Based Cream – Adds richness to the soup. Use plant-based heavy cream or full-fat coconut milk if preferred. Dairy eaters can substitute heavy whipping cream.
- Roasted Pepitas – Optional garnish that provides a crunchy contrast to the silky soup.
See the recipe card below for the full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free: Swap plant-based cream for heavy cream in the same amount.
- To Make It Vegan: Omit bacon and use 2 tablespoons of oil to sauté the vegetables. Replace chicken broth with vegetable broth and omit or replace chicken with a vegan alternative.
- More Heat: Increase crushed red pepper flakes, add a pinch of cayenne or chipotle, or finish with a few drops of hot sauce.
- Extra Vegetables: Add diced red bell pepper, sweet potatoes, or swap spinach for kale.
- Herbs: Fresh rosemary or basil can be stirred in for different aromatics.
- Brightness: A squeeze of lemon or lime juice at the end of cooking lifts the flavors.
How to Make Chicken Butternut Squash Soup
This soup comes together on the stovetop in about an hour. Layering ingredients and simmering briefly creates depth of flavor that feels slow-cooked even though it’s quick to prepare.
Use a 5-quart Dutch oven or any large soup pot for best results.
STEP 1: In a large pot, cook the sliced bacon over medium heat until crispy. Transfer the cooked bacon to a paper towel–lined plate and reserve it for garnish. Keep 2 tablespoons of the bacon grease in the pot for sautéing the vegetables.
STEP 2: Add diced onion and celery to the reserved bacon grease and cook over medium heat until softened, about 5 minutes.
STEP 3: Stir in minced garlic, salt, red pepper flakes, thyme, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant.
STEP 4: Add cubed butternut squash and pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook 15–20 minutes, until the squash is tender when pierced with a fork.
STEP 5: While the squash cooks, open one can of cannellini beans and mash half the can in a bowl with about 1 cup of the cooked squash until pulpy—this will thicken the soup naturally.
STEP 6: Remove the lid and add the remaining beans, cooked chicken, reserved bacon pieces, and the mashed squash-bean mixture to the pot. Stir to combine and simmer uncovered for about 5 minutes.
STEP 7: Stir in the chopped baby spinach and cook an additional 3 minutes until wilted.
STEP 8: Remove the pot from the heat and stir in the cream. Taste and adjust seasoning before serving. Garnish with reserved bacon and roasted pepitas if desired.
Storage
The flavors of this soup deepen overnight, so leftovers are excellent. Keep leftover soup in an airtight container in the refrigerator for up to five days and reheat gently on the stove or in the microwave.
You can also freeze portions for longer storage. Freeze individual servings in suitable containers, then transfer the frozen blocks to freezer bags and store for 2–3 months. Thaw in the refrigerator overnight before reheating.
More delicious soup recipes to consider:
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Dutch Oven Beef Stew
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Vegetable Rice Soup
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Kielbasa Potato Soup
-
Turkey and Rice Soup
If you try this recipe, please leave a star rating and a comment to share how you liked it.
Recipe
Creamy Chicken Butternut Squash Soup
Ingredients
- 4 slices Thick Cut Bacon cut into ½” pieces
- 1 Cup Yellow Onion diced (about 1 medium onion)
- ½ Cup Celery diced (1-2 stalks)
- 3 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Thyme
- ½ teaspoon Black Pepper
- 5 Cups Butternut Squash cut into cubes
- 4 Cups Gluten Free Chicken Broth
- 4 Cups Cooked Chicken
- 2 cans Cannellini Beans 15 ounce cans, drained
- 3 Cups Spinach roughly chopped
- ½ Cup Plant Based Cream
Instructions
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Cook the bacon over medium heat in a large pot until crispy. Transfer to a paper towel–lined plate and reserve 2 tablespoons of fat in the pot.
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Add the onions and celery and cook, stirring occasionally, about 5 minutes until softened.
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Stir in garlic, salt, red pepper flakes, thyme, and black pepper. Cook 1 minute, stirring constantly.
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Add the squash and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook 15–20 minutes until the squash is tender.
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Mash half a can of cannellini beans with about 1 cup of cooked squash until smooth; this will thicken the soup naturally.
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Return the pot to the stove uncovered. Add the cooked chicken, remaining beans, bacon pieces, and the mashed bean–squash mixture. Stir and simmer 5 more minutes.
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Add the spinach and cook 3 minutes until wilted.
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Remove from heat, stir in the cream, adjust seasoning, and serve garnished with extra bacon and roasted pepitas if desired.
Notes
STORAGE: Refrigerate leftovers in an airtight container for up to 5 days or freeze portions for 2–3 months.