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A creamy chicken butternut squash soup filled with gnocchi, shredded chicken, and vibrant chunks of orange squash. Wilted greens and bits of red pepper complement it. A spoon rests on the bowl's edge, with pink salt and pepper in small dishes beside it for seasoning perfection.
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5 from 4 votes

Creamy Chicken Butternut Squash Soup (with Potato Gnocchi)

Prep Time15 minutes
Cook Time50 minutes
Course: dinner, lunch, Soup
Cuisine: American
Servings: 6
Calories: 349kcal
Author: Agnieszka

Equipment

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

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 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.
The potato gnocchi I used are from De Cecco.
If you prefer brothy soup, you can skip the cream and it will still be delicious!

Nutrition

Calories: 349kcal | Carbohydrates: 33g | Protein: 26g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 596mg | Potassium: 996mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11127IU | Vitamin C: 27mg | Calcium: 112mg | Iron: 4mg