Smokey Butternut Squash and Chicken Soup
I love the taste of butternut squash soup, but I wanted one that was a little more hearty and meant for a main course. I added chicken to this one and gave it a smoky flavor with the addition of chipotle and liquid smoke.
“Thank you butternut squash for being an appetizing food, despite having the words: butt, nut, and squash in your name,” – Jimmy Falon.
The combination of sweetness from the butternut squash and the subtle smoky and spiciness from the chilis really worked out great. This butternut squash soup is delicious and perfect for fall weather.
Prepping a butternut squash can be intimidating for some people, but the trick is to separate the top part of the squash from the larger bottom. Place the sliced side on a cutting board, so the squash is stable, and you can easily remove the skin with a sharp knife. More and more stores sell pre-cleaned and cut butternut squash, and you could always use this, too.
The Instant Pot makes cooking the chicken a breeze, but if you don’t already own one (besides telling you to go get one!), I’d also say you could cook your chicken in a stockpot. Doing it that way takes longer, but actually makes a better stock. If you have the time, there’s nothing wrong with doing it that way, but the Instant Pot (or other pressure cooker) sure makes it faster!
Smokey Butternut Squash Chicken Soup
Equipment
- Instant Pot
- Stock Pot
- Baking sheet
Ingredients
- 1 Butternut squash skin and seeds removed, cut into 1 inch cubes
- 1 Whole organic chicken skin and organs removed
- 1 tbsp Paprika
- Kosher Salt
- Freshley ground black pepper
- 1 tbsp ground chipotle
- 1 tbsp dried parsley
- 1 tbsp onion granules
- 1 tsp liquid smoke
- 1 Large carrot Cut into 3 or 4 pieces
- 2 celery stalks each stalk cut into 3 pieces
- Micro Arugula
- Fresh flat leaf parsley chopped fine
Instructions
- Preheat the oven to 400 degrees.
- Remove the skin from the chicken. Season the chicken with salt and pepper and dried parsley and thyme. In the instant pot, add chopped carrots, celery, onions, and garlic. Put the whole chicken on top, breast side up, and add one quart of water. Cook on high pressure for 30 minutes (general rule of thumb is 5 minutes per pound, so adjust the time based on the size of the bird). Let naturally release until you can open the lid. Let the chicken cool enough to handle, then remove the meat from the bones and shred it in a bowl. You should be able to do this by hand. Save the liquid, but throw out the vegetables. They’ve done their job and given all their flavor to the broth.
- While the chicken is cooking, peel and seed butternut squash. Cut into one inch cubes. Toss with olive oil and season with salt. Line a baking sheet with parchment paper and spread the squash out evenly in the pan. Roast at 400 degrees for about 40 minutes. You should be able to easily pierce with a fork when it's done.
- Add the butternut squash (you may have to work in batches) and the broth from the chicken to a blender. Be careful if it is still hot as it could explode. An immersion blender would also work. Blend until it has a smooth and creamy viscosity. Add more broth as needed. If you don’t have any more broth, you can use water or store-bought broth. This will be the base of the soup.
- In a large stockpot, add sliced leeks and cook until slightly browned, but not burnt. Add garlic and cook for another minute or two. Add the butternut squash soup and chicken. Bring to a gentle simmer for 10 minutes. Add the paprika, liquid smoke, chipotle, onion granules, and parsley. You’ll need to taste for seasoning. I give approximations for seasoning, but it really depends on how much soup you made and personal taste.
- Garnish with micro arugula and parsley.
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