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A savory butternut squash soup with shredded chicken, white beans, sage and crispy bacon.

The weather is cold and yucky in a lot of the country probably because its January and I think its still 2020 in disguise as 2021. So what better way to way to warm up than to make a huge batch of Butternut Squash soup. I have said before that soup is an appetizer for boys, but this soup is really hearty with navy beans and shredded rotisserie chicken. Now, don’t get me wrong this would probably not be the only thing I would serve to my boys, but for me and my husband it is perfect and it’s even better for lunch the next day.

Whenever I make anything with butternut squash I always buy the pre-cut squash in the grocery store because why in the world would I risk my fingers trying to cut a whole squash. However, if you cannot find pre-cut then be very carful when cutting the squash. First you want to cut off the ends. Second, use a very good vegetable peeler and peel off the skin. Third, cut the squash in half long way. Fourth, scoop out the seeds with a spoon. Fifth, using a very sharp knife, cut the halves into cubes. Can you see why I spend the extra few cents and buy it pre-cut?? It is absolutely not a big deal to cut it yourself, but the grocery stores have SO much done for us! Take advantage of it! It makes cooking so much easier.

Another tool I love and think every kitchen should have is an immersion blender. It is a hand-held blender that makes pureeing soup SO easy and So much less messy. They are not expensive and do not take up too much drawer real estate. I highly recommend you buy one. I have linked one below.

Stay warm and hopeful!

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Butternut Squash Soup

A savory butternut squash soup with shredded chicken, white beans, sage and crispy bacon.

Servings 6

Ingredients

  • 2 Tablespoons Olive Oil
  • 6 slices bacon
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon fresh sage, chopped
  • 2 lb butternute squash, cubed
  • 5 cups chicken broth
  • 1 15oz can Navy beans, rinsed and drained
  • 2 cups rotisserie chicken, shredded
  • 1 Tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice, about 1/2 a lemon
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon Black pepper
  • 1/2 teaspoon Red Pepper Flakes, optional

Instructions

  1. In a large soup pot heat oil over medium-high heat.  Add bacon and cook until crisp.  Remove with a slotted spoon to a paper towel. 

  2. In the bacon grease add onion and saute until translucent, about 5 minutes. Add garlic, Italian seasoning and sage.  Stir and cook for about 1 minute.

  3. Add butternut squash and chicken broth.  Bring to a boil then reduce heat and allow soup to simmer for about 25 minutes or until the squash is very tender. 

  4. Turn off heat.  Using a hand-held immersion blender puree the soup to a smooth consistancy.  

  5. Once the soup is pureed, add in beans, chicken, parsley, lemon juice, salt, pepper and red pepper flakes.  

  6. Serve with reserved bacon crumbled on top. 

Recipe Notes

If you do not have an immersion blender you can use a regular blender just fill the blender only half way and work in batches.  Blending hot soup in a full blender will result in soup all over your kitchen. 

You can almost always find pre-cut butternut squash in most grocery stores.  It will save you a lot of time! 

Needed Items