Roasted Chicken and Butternut Squash Soup - 21 Day Fix Approved Recipe

Roasted Chicken and Butternut Squash Soup - 21 Day Fix Approved Recipe

Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight!

One serving counts as one green and one red container.

Total Time:

38 min.

Prep Time:

15 min.

Cooking Time:

23 min.


8 servings, about 1 cup each


1 tsp. olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

4 cups low-sodium organic chicken broth

2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)

Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)

8 oz rotisserie chicken breast, boneless, skinless, shredded

1 cup frozen corn (or roasted corn)

2 cups cubed butternut squash


1. Heat oil in medium saucepan over medium-high heat.

2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.

4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.

5. Divide evenly between eight serving bowls.

Meal Prep Tip:

Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.  Additionally, I like to make a big batch of this on Sundays for meal prep and take it to work with me for lunch all week long.... Grab and go!!

Related recipes:  

Butternut Squash Fries

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