A hearty and comforting soup packed with seasonal vegetables, warming spices, and tender chicken, perfect to cozy up with on cold winter days.
Author:Mollyyeh
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 generous servings 1x
Category:Soup
Method:Sautéing, Simmering
Cuisine:Comfort/International
Ingredients
UnitsScale
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
1pound boneless, skinless chicken thighs, cut into bite‑sized pieces
4cups low‑sodium chicken broth
1 can (14.5 oz) diced tomatoes with juices
2cups cubed butternut squash
1cup chopped kale or spinach
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley or cilantro (for garnish)
Optional: 1/2 teaspoon crushed red pepper flakes for heat
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Add garlic, cumin, coriander, and smoked paprika; cook until fragrant, about 1 minute.
Add chicken pieces; season with salt and pepper. Cook until lightly browned on all sides, about 4–5 minutes.
Pour in chicken broth and diced tomatoes. Stir to combine.
Add cubed butternut squash. Bring soup to a boil, then reduce heat to low. Simmer, covered, until squash is tender and chicken is cooked through, about 15–20 minutes.
Stir in chopped kale or spinach; cook until wilted, about 2 minutes.
Adjust seasoning with salt, pepper, and red pepper flakes if using.
Serve hot, garnished with fresh parsley or cilantro.
Notes
Make it vegetarian: omit chicken and use vegetable broth; add chickpeas for protein.
Swap in sweet potatoes or parsnips for butternut squash.
Prep ahead: chop vegetables and store in fridge; cook soup when ready.
Freeze extra in airtight containers for up to 3 months.
Garnish options: a squeeze of lemon juice, a dollop of Greek yogurt, or grated Parmesan.