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.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 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)
Instructions
Slow Cooker
- Add all ingredients except the kale and cream to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Stir in the kale and cream. Cook let sit in the slow cooker until the kale is soft.
Instant Pot
- Add all the ingredients to the Instant Pot except the kale and cream. Stir to mix well.
- Select manual setting and set time for 20 minutes. When cooking time is complete, quick release the pressure.
- 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