This Creamy Chicken and Butternut Squash Soup is a simple and flavorful meal thanks to the simple addition of some filling gnocchi. Much like my Creamy Green Chicken Chili, this easy, from-scratch soup is perfect for dinner, meal prep for busy weekday lunches, or just for cozying up on the couch.
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Creamy Butternut Squash Soup with Chicken
This Creamy Butternut Squash and Chicken Soup is a delicious, from scratch, one-pot dinner recipe and is right up there beside my Butternut Squash Carrot Ginger Soup, Bone Broth Chicken Soup and Polish Chicken Soup vying for which is the most perfect soup recipe for the winter or fall.
My creamy chicken soup with gnocchi is a complete, nutritious meal filled with vitamins and protein-rich chicken, veggies and greens that is great for meal prep or work lunches.
Ingredient notes
- Butternut squash: peeled and cubed
- Skinless boneless chicken breasts: you can also use skinless boneless thighs
- Bacon: use good quality nitrate-free bacon for best results
- Celery & onion: chopped; yellow or white onion will work
- Garlic: fresh is best
- Chicken stock: I like to used reduced sodium chicken stock
- Baby spinach: you can also swap it for kale, if you prefer
- Potato gnocchi: uncooked - I like to use DeCecco brand
- Spices: salt, black, garlic powder, ground cumin, Paprika
- Cayenne pepper: feel free to omit if you don't like spice
- Light cream: half and half or canned coconut milk will also work to create the creamy texture
- Olive oil: extra virgin, for sauteing
How to make Chicken Butternut Squash Soup
- Step 1: Prep the chicken. In a small bowl mix together salt, garlic powder, black pepper, paprika, cumin and black pepper. Cut each chicken breast in half and place in a mixing bowl. Add the spice mixture and move the chicken around so that all the pieces are evenly coated (Image 1). Set aside.
- Step 2: Start with bacon. Place the chopped bacon and olive oil in a large Dutch oven or a large soup pot with a thick bottom (Image 2) and cook on medium heat until crisp, stirring often. Once the bacon is cooked (Image 3), remove it with a slotted spoon and set aside. Leave any rendered fat in the Dutch oven.
- Step 3: Add the chopped onion and celery and saute for 5-6 minutes, stirring often (Image 4). Then, add minced garlic, stir and cook for another minute. Add the seasoned chicken pieces to the pot (Image 5), pour in the chicken stock and bring to a boil. Cover with a lid and cook on low to simmer for 20 minutes.
- Step 4: Add cubed butternut squash and cook together until the squash is tender, about 15 minutes (Image 6). Turn off the heat.
- Step 5: Remove chicken from the soup, place in a bowl and shred using 2 forks (Image 7). Return the shredded chicken to the pot, turn the heat back to low and add uncooked potato gnocchi (Image 8). Cook for 4 minutes, then add baby spinach and stir gently. Cook 1 more minute until the spinach is wilted (Image 9).
- Step 6: Turn off the heat and stir in your light cream or half and half (Image 10). Taste and season to taste with salt, black pepper and cayenne pepper (if using).
- Serve in bowls sprinkled with extra bacon pieces on top.
What to serve Creamy Chicken Butternut Squash Soup with
- Serve this comforting creamy soup with some rustic crusty bread, baguette or these Healthier No Dairy Biscuits
- It’s the perfect paring with a simple or extravagant salad like my Roasted Beet and Sweet Potato Salad, La Scala Chopped Salad and Apple Gorgonzola Salad.
- With some roasted veggies on the side. Try it with Roasted Carrots and Green Beans or some Air Fryer Eggplant
Storage & freezing tips
Allow the leftover soup to cool completely before covering for storage. Store any remaining soup in an airtight container in the refrigerator for up to 4 days or freeze this soup for up to 3 months. I love to make batches of this and freeze it for later.
Thaw frozen soup in the fridge before reheating on the stovetop or in the microwave.
Tips, tricks & substitutions
- Don't boil the soup after you add the cream or it may split. When reheating, use low heat and watch the soup so it doesn't boil.
- If you prefer to use boneless skinless chicken thighs in place of breasts, they will also work.
- Be careful not to overcook butternut squash or it will become mushy.
- I make this soup either with butternut squash or sweet potatoes. Sweet potatoes do take a few minutes longer to cook.
- If you prefer, you can use kale instead of baby spinach. Add it at the same time as butternut squash.
- Use coconut milk or coconut cream for a dairy-free version.
- The potato gnocchi I use is from De Cecco.
- If you prefer brothy soup, you can skip the cream and it will still be delicious!
Recipe FAQs
Yes. For a shortcut recipe use good quality chicken stock and add shredded or diced cooked leftover chicken at the very end. Rotisserie chicken works great.
Yes. Use a sharp vegetable peeler or paring knife to remove the outer rind of the squash before cooking.
Add it at the very last minute, stir to combine and serve. Don’t boil the soup after adding cream or it may split.
You can either skip the cream all together for a brothy version (also delicious) or swap the cream for coconut milk or coconut cream.
Recipe
Creamy Chicken Butternut Squash Soup (with Potato Gnocchi)
Print Pin RateEquipment
- 1 Dutch oven or a soup pot with a thick bottom
Ingredients
- 2 slices bacon chopped
- 1 teaspoon olive oil
- 1 lb butternut squash cubed
- 1 lb skinless boneless chicken breasts or 2 medium breasts
- 1 celery stalk chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 6 cups reduced sodium chicken stock
- 6 oz baby spinach
- 10 oz uncooked potato gnocchi
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper skip if you don't like spice
- ½ cup light cream or half and half or canned coconut milk
Instructions
- In a small bowl mix together salt, garlic powder, black pepper, paprika, cumin and black pepper.
- Cut each chicken breast in half and place in a mixing bowl. Add the spice mixture and move the chicken around so that all 4 pieces are evenly seasoned. Set aside.
- Place chopped bacon with 1 teaspoon olive oil in a Dutch oven or a soup pot with a thick bottom and cook on medium heat until crisp, stirring often.
- Once the bacon is cooked, remove it with a slotted spoon and set aside. Leave any rendered fat in the Dutch oven.
- Add chopped onion and celery and cook for 5-6 minutes, stirring often. Then, add minced garlic, stir and cook for another minute.
- Add seasoned chicken, pour in 6 cups of chicken stock and bring to a boil.
- Cover with a lid and cook on low for 20 minutes.
- Add cubed butternut squash and cook together until the squash is tender, about 15 minutes. Turn off the heat.
- Remove chicken from the soup, place in a bowl and shred using 2 forks.
- Return the shredded chicken to the pot, turn the heat back to low and add uncooked potato gnocchi. Cook for 4 minutes, then add baby spinach and stir gently. Cook 1 more minute until the spinach is wilted.
- Turn off the heat and stir in ½ cup light cream or half and half. Taste and season to taste with salt, black pepper and cayenne pepper (if using).
- Serve in bowls sprinkled with reserved crispy bacon bits on top.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Edward says
Would this work well with lazy dumplings instead of gnocchi?
Agnieszka says
Hi Edward. I'm not sure what lazy dumplings are (Polish pierogi leniwe?) but you can add whatever dumplings you like. Or rice or quinoa or other grains.
Sarah says
Chicken in my butternut? I was skeptical, bit this was actually really good.
Bogusia says
It was easy to make and delicious.
Jan says
Great recipe. Will make it again.
Agnieszka says
Thank you, Jan.