Crockpot Chicken Butternut Squash Soup

Crockpot chicken butternut squash soup cooks with minimal effort while delivering maximum flavor. Set-it-and-forget-it, and let the slow cooker work its magic. The end result is a light yet creamy soup that’s both hearty and full of seasonal goodness. Chicken, butternut squash, and kale cook together in this paleo and Whole30 compatible recipe. Instructions to make this easy chicken butternut squash soup in the Instant Pot are also included. 

Ingredients For Crockpot Chicken Butternut Squash Soup

• Chicken Breasts or Thighs
• Butternut Squash
• Kale
• Onion 
• Garlic
• Celery
• Chicken Broth
• Heavy Cream or Coconut Milk
• Seasonings: salt, pepper, dried rosemary, ground ginger

How To Make Crockpot Chicken Butternut Squash Soup

Slow Cooker

1. Add all ingredients except the kale and cream to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Stir in the kale and cream. Cook let sit in the slow cooker until the kale is soft.

Instant Pot

1. Add all the ingredients to the Instant Pot except the kale and cream. Stir to mix well. 
2. Select manual setting and set time for 20 minutes. When cooking time is complete, quick release the pressure.
3. Stir in the kale and cream. Cover and an let in the Instant Pot until kale is soft.

FAQs & Tips

What type of chicken should you use?

This is best with boneless, skinless chicken breasts or thighs. What you see in the picture is chicken breasts.

What if you don’t like butternut squash?

You can substitute pumpkin or potatoes.

How do you store leftovers?

Store leftover chicken butternut squash soup in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Chicken Soups

• Creamy Chicken Gnocchi

• Chicken Noodle

• Caprese Chicken

• Chicken Zoodle

• Lemon Chicken Orzo

Crockpot Chicken Butternut Squash Soup

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Crockpot chicken butternut squash soup cooks with minimal effort while delivering maximum flavor. Set-it-and-forget-it, and let the slow cooker work its magic. The end result is a light yet creamy soup that’s both hearty and full of seasonal goodness. Chicken, butternut squash, and kale cook together in this paleo and Whole30 compatible recipe. Instructions to make this easy chicken butternut squash soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 pound butternut squash, peeled & cubed
• 8 ounces kale, chopped
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 1 tablespoon rosemary
• 1 1/2 teaspoons salt (or more)
• 1 teaspoon ground ginger
• 1/4 teaspoon pepper
• 4 cups low-sodium chicken broth
• 2 cups heavy cream or full-fat coconut milk
• 1 tablespoon oil (for Instant Pot only)

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Instructions

Slow Cooker

1. Add all ingredients except the kale and cream to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Stir in the kale and cream. Cook let sit in the slow cooker until the kale is soft.

Instant Pot

1. Add all the ingredients to the Instant Pot except the kale and cream. Stir to mix well.
2. Select manual setting and set time for 20 minutes. When cooking time is complete, quick release the pressure.
3. Stir in the kale and cream. Cover and an let in the Instant Pot until kale is soft.

 

Notes

Cook time calculated for slow cooker

Nutrition

• Serving Size:
• Calories: 216
• Sugar: 4.8 g
• Sodium: 460.5 mg
• Fat: 5.2 g
• Saturated Fat: 1.4 g
• Carbohydrates: 23.2 g
• Fiber: 4.8 g
• Protein: 23.2 g
• Cholesterol: 70 mg

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