Creamy Butternut Squash Chicken Noodle Soup (Dairy Free)

It wouldn't be fall without butternut squash! And my butternut squash chicken noodle soup is about to become your new favorite fall or winter dinner.

Wholesome Ingredients

With wholesome ingredients like butternut squash, apple, white beans, chicken, and whole grain noodles, this soup provides plenty of nutritional value -- all while tasting delicious! Spices like rosemary, thyme, ginger, and cloves add warmth and flavor to this hearty fall twist on a comfort food classic.

Love creamy soups but can't do dairy? No problem! This soup is made with broth and coconut milk for some dairy-free creaminess.

Soup Adaptation Ideas

One of the great things about this fall chicken noodle soup is that it can be adapted to it a variety of needs.

Vegetarian: swap the can of chicken for an extra can of white beans
Gluten free: use chickpea noodles instead of whole wheat
Low cal: swap full fat coconut milk for light coconut milk

Don't have butternut squash? Feel free to substitute your favorite winter squash! Let me know how it turns out. :)

If you enjoyed this recipe, be sure to share with a friend! <3

Looking for other tasty fall recipes? Try my healthy pumpkin oatmeal breakfast cookies!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: stovetop

Courses: entree

Difficulty: Intermediate

Servings: 6

Best Season: Fall, Winter

Dietary: dairy free

Description

This hearty butternut squash chicken noodle soup is perfect for a cool fall day. Pair with a salad and some crusty bread for a satisfying and tasty meal!

Butternut Squash Chicken Noodle Soup

2 stalks celery
1/2 medium onion
3 cups cubed butternut squash (about half a small squash)
1 can chicken breast (for vegan option, sub an additional can of white beans)
1 1/2 cups cooked white beans (or 1 can)
1 can full fat coconut milk (may sub light for a lower calorie meal)
5 1/2 cups chicken or vegetable broth
1 tsp rosemary
1/2 tsp thyme
1 tsp ground ginger
1/8 tsp cloves
salt and pepper to taste
1/2 box whole wheat pasta of choice (for gluten free option, use chickpea pasta)
1 medium apple, diced

Instructions

1
Dice vegetables.
Dice celery and onion. Peel butternut squash, cut off ends, and scoop out seeds. Dice butternut squash into bite-sized cubes.
2
Saute celery and onion.
Heat a large soup pot on medium heat. Add a tablespoon of olive oil. Once pan is hot, add celery and onion. Sautee, stirring periodically for 8 minutes or until onion begins to brown.
3
Add squash and seasonings.
Add squash and seasonings. Heat for one minute, or until spices become fragrant.
4
Add liquid.
Add broth and coconut milk. Bring to a boil, then turn to low and simmer covered for 10 minutes.
5
Add remaining ingredients.
Add noodles, apple, white beans, and chicken (if using). Simmer uncovered for another 10-12 minutes, or until noodles are cooked and squash can be easily pierced with a fork.
6
Let cool and enjoy!
Dish up soup and let it cool down to a safe temperature. Enjoy with a side salad, some crusty bread, or whatever your heart desires!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 392kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 12g60%
Cholesterol 6mg2%
Sodium 1131mg48%
Potassium 805mg23%
Total Carbohydrate 58g20%
Dietary Fiber 5g20%
Sugars 7g
Protein 14g29%

Vitamin A 26000 IU
Vitamin C 18 mg
Calcium 113 mg
Iron 6 mg
Vitamin E 3 IU
Vitamin K 7 mcg
Thiamin 0.3 mg
Riboflavin 0.1 mg
Niacin 3 mg
Vitamin B6 0.3 mg
Folate 94 mcg
Phosphorus 241 mg
Magnesium 140 mg
Zinc 2000 mg
Selenium 28.6 mcg
Copper 0.5 mg
Manganese 2.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fall, fall soup, butternut squash, apple, chicken noodle soup, dairy free, healthy soup

Read it online: https://leafygreenkitchen.com/recipe/fall-creamy-butternut-squash-chicken-noodle-soup-dairy-free