Roasted Butternut Squash Soup with Coconut Cream
One of the vegetables that appear throughout the winter in our veg box are a few butternut squashes. Although we do love it roasted one of our favourite ways to have it is in soup. This delicious and healthy soup tastes amazing and is full of flavours it’s one of our families most asked for. So here you go a perfect Rainy Day Soup recipe for a chicken and butternut squash soup (serves 8 so you can freeze some for future use) with delicious coconut creame to stir in.
Creamy Butternut Squash and Chicken Soup
This creamy soup is so filling and delicious and perfect for warming us up especially after working in the garden or a dog walk across the fields where we live.
The chicken and bacon bits add more flavour to the soup and with the coconut creame added in a swirl afterwards it’s my daughters favourite.
We love it with some homemade bread although it tastes good with our dinner rolls it’s even better with a slice of cheese and garlic bread to dip in and enjoy!
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Looking for something quick to make check out our quick and easy soup recipes for more ideas.
Creamy Butternut Squash and Chicken Soup
A deliciously warm and hearty soup for wet, cold, and rainy days of autumn and winter. This tasty chicken and roasted butternut squash soup is swirled with homemade coconut creame
Ingredients
Coconut Crema
- 1 cup sour cream
- 1 cup coconut cream (canned)
- ¾ tsp salt
- ¼ tsp lime juice (concentrated)
Soup
- 3 butternut squash (small to medium. With seeds removed)
- 1 Tbs olive oil (for saute)
- ½ Tbs olive oil (to brush on squash)
- ½ cup green onions diced
- 1½ Tbs garlic (4 cloves)
- 1 boneless skinless chicken breast (large)
- ¼ tsp salt (for soup)
- ½ tsp salt (for squash)
- 1 tsp ground black pepper (divided between soup and squash)
- ½ tsp dried thyme (divided between soup and squash)
- 1 tsp dry sage (divided between soup and squash)
- â…› tsp red pepper flakes
- 4 cups chicken stock
- ½ cup coconut cream
- ½ cup sour cream
- ¼ tsp cumin
- ¼ tsp ground nutmeg
- 1 Tbs honey
- ½ cup bacon bits (real)
Instructions
Coconut Crema
- Wisk sour cream and coconut cream together in a mixing bowl.
- Once mixed add ¾ tsp salt and ¼ tsp lime juice. Wisk until combined and set aside at room temperature for 2 hours or overnight for thickening.
- Add a spoonful to each bowl as desired.
Butternut Squash Soup
- Preheat oven to 400°F.
- Cover cookie sheet in aluminum foil. Cover the cut sides of the butternut squash with ½ tbs of olive oil. Apply a ¼ tsp of salt, ½ tsp of black pepper, ⅛ tsp thyme, and ½ tsp of sage.
- Place the squash face down (cut sides down) on the cookie sheet.
- Bake the squash in the oven for 30-45 minutes. (until soft but time can vary according to the thickness. Set aside to cool.
- Cut chicken into cubes. Put ½ tbls of olive oil in a large soup pot over medium heat. Saute the diced onions and garlic until soft and fragrant. This should take about 3-4 minutes. Add cubed chicken to the pot and cover with ¼ tsp salt, ½ tsp black pepper, and ⅛ tsp red pepper flakes.
- Cook the diced chicken until cooked through (4-6 min, depending on thickness). Remove chicken from the pan but leave the garlic and diced onions.
- Remove the butternut squash peel and cut the squash into cubes.
- Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, ½ cup sour cream, ¼ tsp of cumin, ¼ nutmeg, and 1 tbs of honey.
- Bring the soup to a simmer and let cook for 10-15 minutes. Remove from the heat.
- Puree the soup using an immersion blender or blender. Season to taste.
- Add diced chicken to the soup or to each individual bowl. Add a dollop of coconut crema. Sprinkle each bowl with bacon bits.
Notes
You will need to make the coconut creama ahead of time as it needs to thicken for 2 - 12 hours.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 452Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 781mgCarbohydrates: 49gFiber: 4gSugar: 36gProtein: 13g
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