There’s nothing like a pot of soup slowly simmering on the stovetop, its aroma filling the house, announcing something comforting is underway. What sets this Chicken and Butternut Squash Soup apart begins with the most essential element of any great soup: the stock.
Instead of reaching for a store-bought carton, the base of this soup is built right in the same pot, starting with bone-in chicken, aromatics, and a little time. As the broth simmers, you can prep the remaining ingredients. Once rich and savory, it becomes the backbone for sweet butternut squash, a tomato base, and a soup that tastes layered, intentional, and unmistakably homemade.
The thing about making stock is that it’s a remarkably slow process. It takes hours for a pot of chicken bones and scraps to break down, for connective tissue to soften, and for flavor to slowly work its way into the broth.
The science of stock-making is a fascinating one – J. Kenji López-Alt goes into it in great detail in The Food Lab, if you’re inclined to fall down that rabbit hole! Long story short: an ideal chicken stock simmers for hours, long enough for collagen to convert into gelatin. That’s what gives a broth its richness and body.
Here, that time is cut to a fraction. You can let it go longer or pull it earlier, depending on your mood, your schedule, or how much patience you have that day. The good news is that making stock is mostly passive, which means you can use that time to prep the rest of the soup – or wander off and do something else entirely.
Making the Stock
I make this soup, or some version of it, every single winter. To me, it’s coziness in a bowl. The chicken stock brings depth, the butternut squash adds a natural sweetness, the tomatoes lend acidity and brightness, and the parmesan finishes it all with umami.
Even though this is a quicker stock, you can still pull a surprising amount of flavor from the chicken. Bone-in chicken thighs are key here: they’re far more flavorful than breasts, and the bones are what give the broth its richness. Chicken legs work just as well, and because of that, there’s no need for any store-bought stock. The stock is built directly into the soup from the start.
Let everything simmer over medium-low heat for at least 30 minutes and up to an hour, it’s entirely up to you. For this recipe, I let it go for about 40 minutes, which was enough to produce a deeply flavorful broth. If you want a shortcut to even more depth, add a parmesan rind when the soup simmers. If you don’t have any, a small chunk works too, or just finish the bowl with a generous grating of parmesan. It always does the trick.
Making the Soup
While the stock is simmering away, prepare the rest of the ingredients. Chop the celery, carrots, onion, garlic, chilies, and squash, then grate the tomatoes. Grating the tomatoes is a fast, easy technique that gives you all the juice without the skins – just use a box grater and grate them directly into a bowl.
Once you’re happy with your stock, the soup comes together pretty quickly. Carefully strain the stock, discard the solids, and shred the chicken. Meanwhile, sauté the mirepoix before adding the squash and tomatoes, then pour the stock back into the pot. Let everything simmer together until the squash is tender.
When I’m in the mood for chicken noodle soup instead, I skip the squash and use pappardelle. The one from Trader Joe’s tastes like fresh pasta – it’s that good.
If you want a cleaner, more refined stock, let it rest for about 15 minutes once it’s done simmering, until the excess fat rises to the surface. Skim it off with a ladle and discard.
Making your own stock may sound excessive, but it’s remarkably hands-off. Everything goes into one pot, and while it simmers, you’re free to do just about anything else.
Tips for Success
Bone-in chicken thighs or legs are essential for a flavorful broth. significantly enhances flavor, adds body, and increases nutritional value. The bones and cartilage infuse the broth with a deep, savory umami taste, creating a richer, more velvety texture compared to using boneless meat alone.
Grating the tomatoes instead of chopping them keeps the soup brothy and bright. It’s a quick way to get skinless tomatoes without the need to blanch or peel them. Use a box grater and the skin can be easily discarded.
A parmesan rind adds depth if you have one, but the soup is still excellent without it.
Make sure to season at each stage of the process, starting with the aromatics (onions, celery, carrots). This allows the flavors to meld and develop early, building a complex foundation. That way the flavor penetrates the ingredients rather than merely sitting on top of the broth.
If you make this Chicken and Butternut Squash Soup please be sure to leave a comment. I’d love to hear from you!
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Chicken and Butternut Squash Soup
6
servings30
minutes1 hour
15 minutesIngredients
2 yellow onions, divided
1 head garlic, halved crosswise
3 lb chicken thighs, bone-in
8 cups water
2 carrots, sliced
2 stalks celery, sliced
1 fresh red chili, finely chopped
1 medium butternut squash (or acorn)
3 medium tomatoes, grated
1 tbsp olive oil
1 bay leaf
1 parmesan rind or chunk
½ lemon, juiced
Fresh dill, for garnish
Salt and black pepper
grated parmesan, optional, for serving
Directions
Make the stock: Cut 1 onion into wedges and halve the head of garlic. Add to a Dutch oven along with the chicken and water, and set over high heat. Bring to a boil, then reduce to medium-low and simmer for 45 minutes to 1 hour, or longer if desired.
Meanwhile, prepare the other ingredients: Slice the carrots and celery; finely chop the remaining onion and chili, and cut the squash into chunks. Using a box grater, grate the tomatoes and discard the skin. Set aside.
Once the chicken is cooked through, remove it from the stock and set aside. Carefully strain the stock into a separate container. Discard the solids, and using two forks, shred the chicken. Set aside.
In the same pot, heat the olive oil over medium. Add the onion, carrots, and celery, and cook, stirring frequently, until softened, about 3 minutes.
Stir in the chili and squash. Season with salt and pepper.
Add the grated tomatoes and cook for 3 minutes, until the tomatoes have cooked down slightly. Stir in the bay leaf and parmesan chunk. Bring to a boil, then reduce to a gentle simmer.
Cook for 15–20 minutes, until the squash is tender. Taste and adjust seasoning.
Stir in the shredded chicken and cook for a few more minutes, until warmed through. Discard the bay leaf and parmesan rind. Stir in the lemon juice.
Garnish the soup with dill and grated parmesan. Serve.
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