Maple Roasted Butternut Squash Chicken Tortilla Soup
This chicken tortilla soup features roasted butternut squash and a touch of maple syrup, creating a subtly sweet and smoky flavor profile. The soup is made by blending roasted vegetables with seasoned broth and shredded chicken, resulting in a hearty, velvety texture with vibrant autumnal colors.
Equipment
- Baking sheet
- Large pot
- Blender or immersion blender
Ingredients
- 1 lb butternut squash, peeled and cubed seeded and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 lb boneless, skinless chicken breasts cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes undrained
- 1 tsp chipotle powder
- 1 lime juice of lime
- 1/4 cup cilantro, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss with maple syrup, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized, bubbling and slightly browned around the edges.
- While the squash roasts, cook the chicken breasts in a skillet over medium heat until fully cooked through, about 6-8 minutes per side. Let rest for a few minutes, then shred with two forks into bite-sized pieces.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the roasted butternut squash to the pot along with the chicken broth and diced tomatoes. Bring the mixture to a gentle simmer, allowing the flavors to meld and the soup to heat through, about 10 minutes.
- Puree the soup using an immersion blender until smooth and velvety, or carefully transfer to a blender in batches. Return to the pot and stir in the shredded chicken, chipotle powder, and lime juice. Adjust seasoning with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with chopped cilantro. Serve immediately, enjoying the warm, smoky sweetness and vibrant autumn hues.