If you’re craving something cozy but bright with a little kick, you’re going to absolutely love this Butternut Squash Green Chile Chicken Soup Recipe. I’ve been making this soup all fall and winter because it’s the perfect hug in a bowl — creamy, spiced just right, and so satisfying without feeling heavy. Stick with me and I’ll show you all the little tricks to make this your go-to weeknight soup that your family will beg for again and again.
Why You’ll Love This Recipe
- Balanced Flavors: The sweetness of butternut squash and the mild heat from green chiles create a comforting and layered taste.
- Simple Ingredients: You probably have most of these in your kitchen, and they’re easy to source if not.
- Flexible & Customizable: Whether you want it paleo, heartier with grains, or spicier, you can tweak this soup to fit your mood.
- Family Favorite: My family goes crazy for this soup, and I have a feeling yours will too.
Ingredients You’ll Need
This soup strikes a delicious balance thanks to the creamy butternut squash, the subtle heat from the green chiles, and some warming spices. When you shop, try to get fresh or high-quality canned ingredients — the flavor difference really stands out here.
- Olive oil or avocado oil: I prefer avocado oil for a neutral taste and higher smoke point, but olive oil works great too.
- Garlic: Freshly minced packs the best punch—skip the pre-minced if possible.
- White onion: Brings sweetness and depth once sautéed.
- Green bell pepper: Dice it small so it melts into the soup and adds subtle freshness.
- Cilantro: Adds a lovely herbaceous note, especially when cooked in early.
- Green chiles: Mild canned green chiles are my go-to for convenience; roasted hatch chiles work wonderfully if you have them.
- Butternut squash: Cubed to soften and sweeten the broth; fresh or frozen works.
- Ground cumin: Earthy warmth that plays well with the chile and squash.
- Oregano: Adds a hint of brightness and herbal complexity.
- Low sodium chicken broth: Using low sodium lets you control the saltiness perfectly.
- Boneless skinless chicken thighs: Juicy and tender, thighs stay moist better than breasts in soup.
- Organic corn (optional): Adds a sweet pop of texture; leave it out if you’re keeping this paleo.
- Lime juice: Freshly squeezed—it lifts the entire soup and adds a zingy finish.
- Salt and black pepper: Basic seasoning to taste; I recommend tasting at the end and adjusting carefully.
Variations
I love that this Butternut Squash Green Chile Chicken Soup Recipe is so versatile. I often tweak it depending on what I have on hand or what mood I’m in. You can easily make it your own!
- Add grains: I once added quinoa and loved the extra texture and bulk. Just toss it in with the broth and chicken and let it cook through.
- Go dairy-free or paleo: Leave out corn and swap out chicken broth with homemade bone broth for an even cleaner version.
- Turn up the heat: Add a pinch of cayenne or use hotter green chiles if you like your soups a little spicy.
- Make it vegetarian: Use vegetable broth and leave out the chicken; you can add white beans or lentils for protein.
How to Make Butternut Squash Green Chile Chicken Soup Recipe
Step 1: Sauté the aromatics
Start by heating your oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil shimmers, toss in your minced garlic, chopped onion, diced green bell pepper, and cilantro. Sauté this flavorful base for about 3-4 minutes until the onions turn translucent. You’re building layers of flavor here, so don’t rush—smelling that aroma will make you smile.
Step 2: Add chiles, squash, and spices
Immediately after the aromatics, stir in your green chiles and cubed butternut squash. Sprinkle in the cumin and oregano, and sauté everything for another 2 minutes so the spices bloom. This step really makes the soup sing, letting all those flavors meld before adding liquids.
Step 3: Simmer with broth, chicken, and corn
Pour in the chicken broth, then nestle in the chicken thighs, drained corn, salt, pepper, and fresh lime juice. Bring the pot to a boil, then cover and reduce the heat to low. Let it simmer gently for 20-30 minutes until the chicken is cooked through and the squash is tender. You’ll want to check that the chicken is no longer pink and feels tender when poked.
Step 4: Shred chicken and finalize seasoning
Carefully remove the chicken from the pot with a slotted spoon, transfer to a cutting board, and shred it with two forks. Return the shredded chicken to the pot, stir to combine, then taste the soup. Adjust salt, pepper, or lime juice if needed. Serve hot, preferably with some crusty bread or your favorite cozy side.
Pro Tips for Making Butternut Squash Green Chile Chicken Soup Recipe
- Use bone-in chicken thighs: They add more flavor and moisture, which makes your soup richer—just debone after cooking.
- Don’t skip fresh lime juice: I learned this late but it brightens the entire dish and balances the sweetness beautifully.
- Watch your simmer: Keep it low and slow to prevent the chicken from drying out and the squash from turning mushy.
- Add grains last if using: If you’re adding quinoa or rice, toss it in with the broth so it cooks just right without overcooking the squash.
How to Serve Butternut Squash Green Chile Chicken Soup Recipe
Garnishes
I personally love to top this soup with a sprinkle of fresh cilantro and a dollop of plain Greek yogurt for a cooling contrast. Some thinly sliced green onions or even a few avocado slices add creaminess and fresh texture. If you’re feeling adventurous, a few crumbled tortilla chips on top make for a fun crunch.
Side Dishes
Crusty bread, like a French baguette or sourdough, is how I usually round out the meal. For something lighter, a crisp green salad with lime vinaigrette complements the soup’s rich flavors beautifully. On cooler days, I like a side of roasted sweet potatoes to echo the butternut’s natural sweetness.
Creative Ways to Present
For small dinner parties, I’ve served this soup in mini pumpkin bowls — it looks stunning and adds extra flavor! Another fun idea is to plate it with a swirl of chipotle crema and sprinkle toasted pumpkin seeds on top for a festive touch. It always impresses guests while staying super comforting.
Make Ahead and Storage
Storing Leftovers
One of my favorite things about this soup is how well it keeps. I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just make sure to cool it quickly and refrigerate promptly to keep it fresh.
Freezing
Yes, you can freeze this soup! I portion it into freezer-safe containers or heavy-duty zip bags, leaving some headspace. It freezes beautifully for up to 3 months. When thawed, the butternut squash might soften more but the soup’s flavor holds up well, especially if you plan to reheat for a quick lunch or dinner.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. If the soup has thickened up in the fridge, add a splash of broth or water to loosen it. Avoid high heat—it helps keep the texture of the chicken and squash nice and tender.
FAQs
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Can I use chicken breasts instead of thighs in this soup?
You absolutely can swap in chicken breasts, but I recommend reducing the cooking time a bit because breasts tend to dry out faster than thighs. Keep an eye on the soup and make sure the chicken stays tender. Alternatively, shred the chicken as soon as it’s cooked through to avoid it becoming tough.
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How spicy is this Butternut Squash Green Chile Chicken Soup Recipe?
It’s mildly spicy, especially if you use canned mild green chiles, so it’s perfect if you’re sensitive to heat. If you prefer spicier soup, you can use hotter green chiles or add cayenne pepper or red pepper flakes when sautéing. I often start mild and add spice gradually to taste.
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Can I make this soup in a slow cooker or Instant Pot?
Definitely! For a slow cooker, sauté your aromatics on the stove first, then transfer everything to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. In an Instant Pot, use the sauté function for the onions and spices, then pressure cook for about 10 minutes. Just make sure to shred the chicken after cooking.
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What can I substitute if I don’t have butternut squash?
Sweet potatoes or pumpkin puree are great substitutes and bring similar sweetness and creaminess to the soup. You might need to adjust cooking time slightly—they usually cook a bit faster than butternut squash.
Final Thoughts
I absolutely love how this Butternut Squash Green Chile Chicken Soup Recipe turns out every time—it’s warming, packed with flavor, and just the right amount of spice. When I first tried making it, I was surprised at how simple ingredients can make such a satisfying meal. Now it’s a staple in my house whenever the weather turns chilly or when I want something healthy but delicious. I can’t recommend it enough—you’re going to have so much fun making it and savoring every spoonful. Give it a try, and don’t forget to share with loved ones because good food tastes even better when shared!
Print
Butternut Squash Green Chile Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful Butternut Squash Green Chile Chicken Soup combining tender chicken thighs, sweet butternut squash, and mild green chiles in a savory broth infused with garlic, cumin, and fresh cilantro. This hearty soup is perfect for cozy meals and offers a balance of spice, sweetness, and freshness.
Ingredients
Vegetables & Herbs
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 4–6 cups cubed butternut squash
- 1 small lime, juiced
Spices
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
Proteins & Broth
- 1 tablespoon olive oil or avocado oil (½ tablespoon as per recipe, doubled here for accuracy)
- 1 pound boneless skinless chicken thighs
- 4 cups (32 ounces) organic low sodium chicken broth
Additional Ingredients
- 1 (4 ounce) can of mild green chiles (or ¼ cup freshly roasted and seeded chopped hatch green chile)
- 1 (15 ounce) can organic corn, drained (optional, leave out if paleo)
Instructions
- Heat the Oil and Sauté Aromatics: Place a large Dutch oven or pot over medium-high heat and add the olive or avocado oil. Once hot, add minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for a few minutes until the onion becomes translucent and the mixture is fragrant.
- Add Chiles, Squash, and Spices: Immediately add the mild green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for a few more minutes to coat the vegetables evenly and allow the spices to bloom.
- Add Broth, Chicken, Corn, and Seasonings: Pour in the chicken broth, add the chicken thighs, drained corn, salt, pepper, and lime juice. Stir to combine all ingredients well.
- Simmer the Soup: Bring the soup to a boil, then cover the pot, reduce heat to low, and let it simmer gently for 20-30 minutes. This will cook the chicken thoroughly and allow the flavors to meld. The chicken should be fully cooked and no longer pink inside.
- Shred Chicken and Adjust Seasoning: Remove the cooked chicken thighs carefully with a slotted spoon and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir. Taste the soup and adjust salt and pepper if needed before serving.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous when you add the chicken, corn, and broth.
- Leave out the corn to make this soup paleo-friendly.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for later meals.
- Use low sodium chicken broth to better control saltiness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
