The Cozy Soup I Come Back to Every Fall

If you’ve made it here, welcome! Pull up a chair, because Butternut Squash Green Chile Chicken Soup is one of those soups that snuck into my family’s recipe rotation and flat-out refused to leave. Honestly, the first time I tried hunting down a butternut squash that wasn’t as hard as a bowling ball, I almost gave up and ordered pizza instead. But once I figured it out (plus a few more kitchen fails — more on that later), this soup became my go-to resourceful meal every time the weather turns grumpy or, frankly, I need to clear out chicken leftovers. Oh! One winter my friend Dave stuck around for what was supposed to be a quick lunch and ended up helping me stir the pot for almost an hour. He calls it a ‘hug in a bowl.’ Not wrong.

Why I Keep Making This Soup

I make this when I want something hearty but not heavy — you know, that winter meal sweet spot. My family goes crazy for this because it hits that slightly spicy, sweet-and-savory zone (my youngest claims it’s the only soup worth its salt, except she doesn’t actually like salt in anything). Sometimes, the whole peeling and cubing squash bit makes me want to run for the hills, but I actually started microwaving it for a couple minutes to soften it up. Life saver — or, at least, knuckle saver. And if you love leftovers, honestly, it’s even better Day Two… well, if it lasts that long. On the flip side, there was one time I got ambitious and tried a fancy smoked chicken — don’t do it. The smoke plus chiles is just a bit much.

What You’ll Need (I Substitute Stuff All the Time)

1 medium butternut squash (peeled, seeded, cubed) — buying the pre-cut stuff is totally allowed
2 cups cooked shredded chicken (leftover roast chicken works best, but rotisserie or even those chicken breast chunks are fair game; my grandmother insisted on boiling a whole chicken, but let’s be real, nobody’s got time for that every week)
1 large onion, chopped (yellow or white, whichever is on hand)
3-4 cloves garlic, minced (I keep a jar of pre-minced garlic in the fridge — sacrilege, maybe, but it keeps my hands less pungent)
1 (4 oz) can diced green chiles, mild or hot (Hatch is my fave, but store-brand works, too)
1-2 jalapeños, seeded and diced (optional but so much flavor — skip if you hate heat)
6 cups chicken broth (homemade when I’m feeling extra, boxed when it’s Tuesday and I’m tired — I’ve even used veggie broth in a pinch, and nobody noticed)
1 tsp smoked paprika (or chipotle for a kick — I only go chipotle if I want drama at dinner)
1 tsp ground cumin
Salt and pepper to taste (start light, adjust later)
1/2 cup chopped cilantro (totally optional, but my spouse calls this the ‘green speckles of joy’)
Juice of 1 lime (or a glug from a squeezy bottle if that’s what you’ve got)

How I Actually Make It (With a Little Chaos)

Sauté the base: Heat a splash of oil in a big pot (Dutch oven if you’re feeling fancy; my regular stock pot gets the job done) over medium heat. Toss in the onion and cook until it just starts being see-through. Then add the garlic, stir until it smells amazing — but don’t let it burn. If it does, just call it rustic.
Start the soup: Chuck in your butternut squash cubes, green chiles, and jalapeños (if using). Stir it around so everything meets everyone else in the pot. Let it hang out for about 5 minutes; sometimes it sticks — that’s okay, the bits add flavor. This is where I usually sneak a taste of a chile, just for fun.
Add the liquid: Pour in the chicken broth, then dump in your smoked paprika, cumin, salt, and pepper. Give it a good stir. Bring to a gentle boil, then turn it down to a simmer. Cover and leave it alone to do its thing for about 20 minutes, till the squash is soft enough you can poke it with a fork (like, ‘hey, are you done yet?’ soft).
Chicken time: Toss in the shredded chicken and let it heat through — about 8 to 10 minutes. Sometimes I get distracted and it goes longer; honestly, it never hurt the soup.
Finishing touches: Stir in your cilantro and squeeze in the lime (seriously, don’t skip the lime), then taste for seasoning. I usually add more pepper here. And if it looks a little thicker than soup in, say, a diner — just splash in a bit more broth or even water. Don’t worry if it’s too chunky; some like it that way!

Notes from Trial, Error, and Accidental Success

Microwaving the squash for a minute or two makes it way easier to peel. Learned that after sacrificing two vegetable peelers and a bit of pride.
I once blended part of the soup for smoothness; turned out great but washing the blender felt like punishment. So now I just do this if I’m feeling fancy (rare, but it happens).
If you forget the cilantro, don’t panic. Salt, pepper, and lime still carry the day. I forget more often than I’d admit.

Wild Experiments (Some Winners, Some Head-Scratchers)

I tried tossing sweet potato in instead of butternut squash. Probably not the worst swap, but kinda made the soup gloopier than I wanted. Also experimented with adding corn — actually, that worked out better than expected. One time I stirred in kale (I know, I know), but my kids eyed me like I just ruined Christmas. Next time I might toss in a handful of black beans, just to shake things up.

What You Might Need (But You’ll Manage Without)

Large soup pot or Dutch oven (I once made this in three saucepans — wouldn’t recommend, but it works if you’re desperate)
Sharp veggie peeler (or use a sturdy knife, though that always makes me nervous)
Ladle (or, you know, a mug, if you can’t find your ladle — which, for some reason, I often can’t)
Cutting board & chef’s knife

How to Store It (If Any’s Left!)

This keeps well in an airtight container in the fridge for up to 3 days — though honestly, in my house it never lasts more than a day! You can freeze it, but the squash can get a bit mushy when you thaw. That said, nobody here’s ever complained about soup on tap, so maybe try freezing a little and see what you think.

The Way I Serve It (Personal Quirks Ahead)

I like to scatter tortilla strips over each bowl and sprinkle a handful of extra cilantro for good measure. My brother insists on a dollop of sour cream and sometimes crumbled Cotija, if he’s feeling “fancy pants.” Oh! Sometimes we’ll do grilled cheese on the side — maybe not traditional, but terrific on a cold night.

Lessons Learned (So You Don’t Have to Repeat Them)

Let the squash cook until properly soft. I once rushed it and ended up with crunchy bits — not the surprise anyone wanted.
Don’t skimp on the lime. I used to skip it, thinking it was ‘just garnish.’ Actually, it’s what brings this all together.
If using store-bought broth, taste before adding salt. Some are saltier than a prairie oyster — that’s a local saying here.

Real-Life Soup FAQs

Can I make this vegetarian? Absolutely. Swap the chicken for white beans or chickpeas, and use veggie broth. Probably won’t fool a chicken-lover, but it’s lovely in its own right.

Do I have to peel the squash? Ok, so, peeling is kind of a pain, but you could totally roast the squash cut in half with the skin on, scoop, and add to the soup. Texture will be softer — not a problem, in my opinion!

Can kids eat this — is it spicy? You can keep it super mild. I usually de-seed the jalapeño (or skip it) for the kids. Or sneak a little into one bowl for adults — secret’s safe with me.

What if I don’t have green chiles? Eh, just toss in a little more jalapeño or canned diced tomatoes with green chiles if that’s around. The flavor’s a bit different, but delicious anyway.

How do I thicken/thin the soup? If you want it thicker, mash some squash against the side of the pot. Too thin? Let it simmer longer, uncovered. Mine sometimes ends up as more of a stew and nobody complains.

Soup for a crowd? Double everything except the pot. Actually, make sure your pot’s big enough; learned that one the messy way.

Tangent: Last time I made this, my cat got so interested in the chicken that she parked herself underfoot the whole time. Tiny sous chef, zero help, lots of accidental meows. Anyway — happy cooking!

Butternut Squash Green Chile Chicken Soup