There’s something incredibly satisfying about a bowl of warm soup that feels like a big, cozy hug — and that’s exactly what the Butternut Squash Green Chile Chicken Soup Recipe delivers. The combination of sweet, roasted butternut squash paired with the gentle kick of green chiles and tender chicken makes it hearty yet fresh. I always reach for this soup on chilly evenings when I want comfort but also crave a little brightness and a mild spicy touch.

What’s great about this Butternut Squash Green Chile Chicken Soup Recipe is how versatile it is — it works beautifully for weeknight dinners or for meal prepping to enjoy throughout the busy week. Plus, it’s packed with wholesome ingredients that fill you up without weighing you down. If you love that warming blend of savory and subtly smoky flavors, this soup’s going to become your new fall favorite.

Ingredients You’ll Need

This recipe shines because of how well these ingredients balance each other — the creaminess of butternut squash mellows the tangy bite of green chile, while the chicken brings the perfect protein punch. When shopping, try to find fresh, organic produce and high-quality chicken broth for the best flavor.

Garlic: Fresh garlic adds a wonderful depth and aroma — don’t skimp on it!
White onion: It’s the base that builds that comforting savory base we all love in soups.
Green bell pepper: Dice it finely so it blends seamlessly into the soup without large crunchy bits.
Cilantro: Adds that fresh, herbaceous note at the end; fresh is best.
Butternut squash: Cube it evenly for consistent cooking; the natural sweetness is what makes this soup special.
Lime juice: Brightens up the flavors—don’t skip the fresh lime for that vibrant finish.
Ground cumin: Gives this soup a warm earthiness that ties all the flavors together.
Oregano: Classic herb that plays well with the cumin and chiles.
Salt and pepper: Seasoning is key, so taste as you go.
Olive or avocado oil: For sautéing the veggies; avocado oil handles heat nicely if you want a neutral flavor.
Boneless skinless chicken thighs: They stay tender and juicy through simmering better than breasts.
Low sodium chicken broth: A great broth adds richness without too much salt.
Mild green chiles (canned or fresh hatch): You decide the heat level — I love roasting my own hatch chiles for that smoky flavor.
Organic corn (optional): Sweet kernels add texture, but you can skip if you’re keeping it paleo or low-carb.

Variations

Every time I make this soup, I like to add a little twist depending on my mood or what I have on hand. You should feel free to tweak it to your taste too — soup is one of those dishes that welcomes creativity.

Spicy Upgrade: When I want more heat, I add a diced jalapeño or swap the mild green chiles for medium or hot — just watch your tolerance!
Vegetarian Version: Replace chicken broth with veggie broth and omit chicken; toss in some chickpeas for protein.
Dairy Twist: Stir in a splash of coconut milk or cream right at the end for extra creaminess.
Veggie Boost: Throw in diced sweet potatoes or carrots for variety and even more nutrients.

How to Make Butternut Squash Green Chile Chicken Soup Recipe

Step 1: Sauté Your Aromatics with Love

Start by heating the olive or avocado oil over medium heat in a large pot. Add your minced garlic, chopped onion, and finely diced green bell pepper. Stir frequently and cook until the onion is translucent and fragrant — about 5 minutes. This step builds your flavor foundation, so don’t rush it or burn the garlic!

Step 2: Introduce the Spices and Butternut Squash

Sprinkle in the ground cumin, oregano, salt, and black pepper, stirring for about 30 seconds to toast the spices. Then add the cubed butternut squash and mix well to coat in the spices. This helps the squash absorb all those warm flavors while it simmers later on.

Step 3: Brown the Chicken Thighs

Now nestle your chicken thighs into the pot. Let them brown on each side for 4-6 minutes — this adds extra depth and keeps the meat juicy. Don’t worry if the chicken isn’t fully cooked yet; it will finish while simmering.

Step 4: Add Broth and Green Chiles, Then Simmer

Pour in the chicken broth and add the can of mild green chiles (or roasted hatch chile). Bring everything to a boil, then reduce to a gentle simmer. Cover and let it cook for 25-30 minutes until the butternut squash is tender and the chicken is fully cooked. This slow simmer is where the magic happens — flavors meld beautifully here.

Step 5: Shred Chicken and Finish It Up

Remove the chicken thighs, shred them with two forks, and return the meat to the pot. Stir in the drained corn if using, and add the fresh lime juice and diced cilantro for a fresh bright finish. Give the soup a final taste and adjust salt or pepper as needed.

How to Serve Butternut Squash Green Chile Chicken Soup Recipe

The image shows ingredients arranged neatly on a white marbled surface. There are seven small white bowls containing different items: orange cubes of butternut squash, yellow and white corn kernels, finely chopped green jalapeños mixed with cilantro, a pile of green bell pepper, olive oil, and dried seasoning. There is a large white onion and two garlic cloves near the bottom left. Half a lime sits near the center. A white bowl holds a chunk of raw light pink chicken nearby. The colors are fresh and vibrant with a mix of green, orange, yellow, white, and pink tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowls with extra fresh cilantro and a squeeze of lime juice to amplify the fresh flavors. Sometimes I sprinkle on a little shredded cheese or dollop plain Greek yogurt for creaminess and tang — it’s a perfect contrast to the warm chile flavors.

Side Dishes

When I serve this soup, I like pairing it with crusty sourdough bread or warm corn tortillas to scoop up every last drop. A simple green salad on the side also adds a refreshing counterbalance.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini pumpkin bowls — it’s festive and impressive! Another favorite is layering it in clear mugs to show off the bright colors, garnished with a lime wedge on the rim.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to reheat gently so the chicken stays tender and doesn’t dry out.

Freezing

This soup freezes really well — I portion it into freezer-safe containers for quick meals later. When freezing, leave out the lime juice and cilantro, adding those fresh when you reheat for brightness.

Reheating

To reheat, I usually warm it on the stove over low heat, stirring often to prevent sticking. If the soup seems too thick, a splash of broth or water can loosen it back up. Don’t forget to add fresh cilantro and lime juice at the end to revive the bright flavors.

FAQs

Can I use chicken breasts instead of thighs in this soup?

Absolutely! You can swap boneless skinless chicken breasts for thighs, but keep in mind breasts tend to cook faster and can dry out more easily. To keep them tender, reduce simmering time once added or remove them as soon as cooked to shred.
How spicy is this Butternut Squash Green Chile Chicken Soup Recipe?

This recipe is generally mild thanks to the use of mild green chiles, but if you prefer more heat, feel free to add hotter chiles or some crushed red pepper flakes. You can always adjust the spice level to suit your taste!
Can I make this soup in a slow cooker?

Yes, you can! Start by sautéing the aromatics on the stove, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the butternut squash is tender and chicken is cooked through.
Is this soup gluten-free and paleo-friendly?

This Butternut Squash Green Chile Chicken Soup Recipe is naturally gluten-free. To make it paleo-friendly, just leave out the corn or replace it with more veggies.
Can I use frozen butternut squash instead of fresh?

Frozen butternut squash works fine in a pinch! Just add it directly to the pot without thawing and adjust your cooking time since frozen cubes may cook faster than fresh.

Final Thoughts

This Butternut Squash Green Chile Chicken Soup Recipe is more than just a meal to me; it’s a little bowl of comfort that brings warmth and joy after a long day. The blend of flavors is balanced in such a way that it’s both nourishing and exciting, making it a reliable go-to recipe in my kitchen. I really encourage you to give it a try — you’ll enjoy how approachable and satisfying it is, with just the right hint of spice and sweetness to keep you coming back for more.