Creamy Chicken and Butternut Squash Soup with Bacon and Spinach Recipe
This creamy chicken butternut squash soup is a hearty and comforting dish featuring crispy bacon, tender butternut squash, cannellini beans, spinach, and creamy plant-based cream. Perfectly seasoned with garlic, thyme, and red pepper flakes, it’s a nutritious gluten-free soup that warms you up with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Meat and Protein
- 4 slices Thick Cut Bacon, cut into ½” pieces
- 4 Cups Cooked Chicken
- 2 cans Cannellini Beans (15 ounce cans), drained
Vegetables and Herbs
- 1 Cup Yellow Onion, diced (about 1 medium onion)
- ½ Cup Celery, diced (1–2 stalks)
- 3 cloves Garlic, minced
- 5 Cups Butternut Squash, cut into cubes
- 3 Cups Spinach, roughly chopped
Liquids and Dairy
- 4 Cups Gluten Free Chicken Broth
- ½ Cup Plant Based Cream
Spices and Seasonings
- 1 teaspoon Salt
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Thyme
- ½ teaspoon Black Pepper
Instructions
- Cook the Bacon: Heat a large dutch oven over medium heat and cook the thick cut bacon pieces until crispy. Remove the bacon to a paper towel lined plate and set aside. Drain most of the bacon fat, reserving 2 tablespoons in the pot.
- Sauté Aromatics: Add the diced onion and celery to the pot with the bacon fat. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and translucent.
- Add Seasonings and Garlic: Stir in the minced garlic, salt, red pepper flakes, thyme, and black pepper. Cook for 1 minute, stirring constantly to release the aromas without burning the garlic.
- Simmer Squash: Add the cubed butternut squash to the pot and pour in the gluten free chicken broth. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes until the squash is tender and easily pierced with a fork.
- Prepare Bean Puree: While the soup cooks, open one can of cannellini beans and transfer half of the contents to a separate bowl. Add about 1 cup of cooked squash from the pot to this bowl. Use a fork or immersion blender to mash or puree the beans and squash until smooth.
- Combine Ingredients: Remove the lid from the pot. Add the crispy bacon pieces, cooked chicken, remaining beans, and the pureed bean and squash mixture back into the soup. Stir well and return to a simmer. Cook for an additional 5 minutes to meld flavors.
- Add Spinach: Stir in the chopped spinach and cook for 3 more minutes until the spinach has wilted and is tender.
- Finish with Cream: Remove the pot from heat. Pour in the plant based cream and stir thoroughly to create a creamy texture throughout the soup.
- Serve and Garnish: Serve the soup immediately, garnished with additional crispy bacon pieces and roasted pepitas if desired for extra crunch and flavor.
Notes
- To Roast Pepitas: Toss 1 cup of pepitas with 1 tablespoon of olive oil in a small bowl until well coated. Spread the pepitas evenly on a foil-lined baking sheet. Sprinkle generously with salt. Bake at 350°F (175°C) for 10 minutes, stirring halfway through, until golden and crispy.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave before serving.
Keywords: creamy chicken soup, butternut squash soup, gluten free soup, cannellini beans, plant based cream, autumn soup, healthy chicken soup, bacon soup
