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Butternut Squash Chicken Soup with Pasta

Butternut Squash Chicken Soup with Pasta

Warm up with a comforting bowl of Butternut Squash Chicken Soup with Pasta, perfect for chilly nights. This hearty soup combines tender chicken and sweet butternut squash, enriched with nutritious greens and pasta for a filling meal that satisfies your cravings. Easy to prepare in just an hour, this dish is versatile enough to customize with your favorite veggies or pasta shapes. Ideal for family dinners or cozy gatherings, you’ll love the rich flavors and wholesome ingredients that make this soup a go-to comfort food.

  • Total Time: 1 hour
  • Yield: Approximately 6 servings 1x

Ingredients

Scale
  • 2 quarts Chicken Broth
  • 1 small Butternut squash (peeled, seeded, and cubed)
  • 1 15 ounce can Chopped Tomatoes (not drained)
  • 1 1/2 pounds boneless skinless chicken thighs (cut into bite size pieces)
  • 6 ounces Bowtie Noodles or ziti (cooked)
  • 5 ounces Baby spinach
  • 2 Tablespoon Neutral Oil (Canola, vegetable or avocado oil work well here.)
  • 1 large Sweet or yellow onion (diced, about 1 1/2 cups)
  • 1 15 ounce can Chickpeas (drained)
  • 3 Tablespoon Tomato Paste
  • 2 teaspoons Pickapeppa Sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. In a large heavy soup pot, bring the chicken broth to a boil. Turn down the heat to medium low and let it simmer. Whisk in the tomato paste, Pickapeppa sauce, and dried herbs.
  2. Drop in the butternut squash pieces along with the chopped tomatoes into the simmering broth. Let them cook until the squash becomes tender; this should take about 15–20 minutes depending on how large you chopped it.
  3. While the squash cooks, heat oil in a non-stick skillet over medium heat. Add the cubed chicken and cook until it's halfway done. Then add the diced onions and sauté until they turn translucent, about 3–4 minutes. Transfer this mixture into the soup pot along with salt and pepper.
  4. Add baby spinach and chickpeas to the soup. Continue simmering covered for a few minutes until everything is heated through.
  5. In a separate saucepan, cook your chosen pasta according to package directions. Once cooked, drain it well.
  6. To serve your hearty soup, ladle some cooked pasta into each bowl. Pour steaming soup over it. Serve hot with grated Parmesan cheese on top if desired.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 670mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 8g
  • Protein: 24g
  • Cholesterol: 90mg

Keywords: Customize your soup by adding different vegetables like carrots or bell peppers. For a creamy texture, blend part of the soup before adding back the chicken and pasta. Store leftovers in airtight containers; they taste even better the next day.

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