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When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It’s nutritious, too. —Trina Bigham Fairhaven, Massachusetts
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 serving (1-1/2 cups) equals 241 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 581 mg sodium, 24 g carbohydrate, 7 g fiber, 19 g protein.
Originally published as Colorful Chicken 'n' Squash Soup in Taste of Home February/March 2007, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Sep. 04, 2010 by Sopht
Nothing fancy and lots of work, but healthy and nourishing.
Reviewed on Apr. 17, 2010 by xicota
First, I halved this recipe, because the original amount is too much for four people.Allow yourself LOTS of time to prepare this--it took so long to prepare the chicken and chop all the vegetables, I was beginning to think we would be eating this soup while wearing our pajamas!I recommend adding whatever seasoning you prefer to "spice up" the soup, as it is very "basic". If I were to make this recipe again, I would use some "short cuts"--frozen squash, boxed broth, even a rotisserie chicken from the market.
First, I halved this recipe, because the original amount is too much for four people.
Allow yourself LOTS of time to prepare this--it took so long to prepare the chicken and chop all the vegetables, I was beginning to think we would be eating this soup while wearing our pajamas!
I recommend adding whatever seasoning you prefer to "spice up" the soup, as it is very "basic". If I were to make this recipe again, I would use some "short cuts"--frozen squash, boxed broth, even a rotisserie chicken from the market.
Reviewed on Feb. 20, 2010 by BethTurner02
This is my favorite soup. It's very healthy, filling and I lose weight. I buy the all-natural whole broiler and trim off the extra fat. I add Better Than Bouillon chicken base to the stock.
Reviewed on Jan. 26, 2010 by joyfulstamper
We buy a package of 3 chicken breasts w/bone. We boil all three w/bone in for flavor - de-bone two to use in the soup, and the third one we de-bone & shred, then put in a freezer bag for use in other recipes. (1 breast is about 1 cup of meat.)
Reviewed on Jan. 20, 2010 by angelawati
I didn't find anything spectacular about this soup. I did like the fact that it is healthy, but I probably won't make it again. It just seemed kind of bland and lacking. The butternut squash gave it a sweet type of flavor, which is something I'm not used to in a soup.
Reviewed on Jan. 20, 2010 by joeychick
qwm: boiling the chicken with the bones will give the soup more flavor than if just boiling the meat alone. The bones are what makes the stock in any soup or stew.
Reviewed on Jan. 20, 2010 by qwm
Would there be any reason why you couldn't de-bone the chicken before cooking it?
Reviewed on Jan. 20, 2010 by patricia vagos
first great to see a receipe from my area New Bedford, 2nd you lost me at squash. Not a fan what can I substitute it with? Some potatoes?
Reviewed on Jan. 20, 2010 by debkfl
I loved this soup,but I did add some spices. Garlic powder, thyme,oregano. The squash did get a little mushy when heated up again.
Reviewed on Oct. 17, 2009 by Pegib
Yes, Yes and Yes. A great recipe for the entire family and for winter football gatherings at home.
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