Dairy Free Chicken Butternut Squash Soup
published November 2025
You can make this soup with or without the chicken. If you want to add the chicken, there are a couple ways you can cook the chicken. See the notes below.
In a large soup pot:
1 large butternut squash, peeled, seeds removed, and cut into chunks
½ tsp black pepper
¼ tsp ground coriander
½ tsp chicken bouillon (I use the Better than Bouillon paste)
2 large carrots, cut into chunks and sauteed until lightly browned
1 large onion, cut into chunks and sauteed until browned
½ tsp whole brown mustard seed
32 oz chicken broth
Extra water to cover the solid ingredients
Cover and simmer until the squash and carrots are tender. While the squash is cooking, prepare the chicken (see below) but do not add to the soup yet. Turn off the heat under the soup and use an immersion blender or regular blender to puree the soup. Add the cooked chicken and simmer about 10 minutes to blend the flavors. Add ¾ cup unsweetened almond milk and salt to taste.
I know of two ways to cook the chicken, but you may have another you like.
published November 2025
You can make this soup with or without the chicken. If you want to add the chicken, there are a couple ways you can cook the chicken. See the notes below.
In a large soup pot:
1 large butternut squash, peeled, seeds removed, and cut into chunks
½ tsp black pepper
¼ tsp ground coriander
½ tsp chicken bouillon (I use the Better than Bouillon paste)
2 large carrots, cut into chunks and sauteed until lightly browned
1 large onion, cut into chunks and sauteed until browned
½ tsp whole brown mustard seed
32 oz chicken broth
Extra water to cover the solid ingredients
Cover and simmer until the squash and carrots are tender. While the squash is cooking, prepare the chicken (see below) but do not add to the soup yet. Turn off the heat under the soup and use an immersion blender or regular blender to puree the soup. Add the cooked chicken and simmer about 10 minutes to blend the flavors. Add ¾ cup unsweetened almond milk and salt to taste.
I know of two ways to cook the chicken, but you may have another you like.
- Cut the chicken into small (1/2 inch) pieces and fry in cooking oil with salt, pepper, and garlic powder or granules until well browned. If you use this method, you will have chunks of chicken in the soup, which not everyone will enjoy.
- Sear chicken strips in cooking oil with salt, pepper, and garlic powder or granules until well browned. Add to the soup right away and let cook while the squash is cooking. Remove the chicken from the soup before you use the immersion blender. Shred the chicken with a fork before you add it back into the soup.