This slow-cooked butternut squash, chicken, and quinoa soup is a hearty, wholesome one-pot meal packed with protein, fiber, and cozy fall flavors. Made with pantry staples and minimal prep, it’s the perfect hands-off meal for busy weeknights or lazy weekends.
Why You Will Love This Recipe
- Minimal prep and crockpot convenience.
- Naturally thick, creamy, and filling.
- Protein-packed with lean chicken and quinoa.
- A full meal in a bowl — no sides needed.
- Excellent for meal prep and leftovers.
Crockpot Butternut Squash, Chicken & Quinoa Soup – A Cozy and Nourishing Comfort Bowl
Nothing says comfort like a steaming bowl of soup, and this Crockpot Butternut Squash, Chicken & Quinoa Soup is everything you want when the weather turns chilly. It’s hearty, satisfying, and full of feel-good ingredients that warm you from the inside out.
This recipe is the definition of set-it-and-forget-it. You load up your slow cooker with chicken, quinoa, squash, and a handful of canned goods, then let the crockpot work its magic. By dinnertime, you’ll be greeted with the delicious aroma of a fully cooked, nutrient-rich soup.
The butternut squash adds a natural sweetness and creaminess, while the quinoa brings body and plant-based protein. The lean chicken breast ensures you’re getting satisfying protein without the heaviness of red meat.
But the real hero here? The flavor! Thanks to a fajita seasoning packet, garlic, and tomatoes, this soup bursts with bold, southwestern-inspired taste. You can make it spicy or keep it mild — totally up to you.
Another reason this recipe wins? It’s extremely flexible. Use canned or fresh corn, sub chili seasoning for the fajita mix, or swap the kidney beans for black beans if that’s what you have on hand.
This soup makes a big batch, so it’s perfect for feeding a crowd, meal prepping for the week, or freezing in portions for later. It reheats beautifully and tastes even better the next day.
Want to level it up? Mash some of the cooked squash for a thicker consistency or top with sour cream, shredded cheddar, or even crushed tortilla chips for a fun crunch.
This is real food, real simple — and made to nourish.
Servings
Serves: 6-8 bowls
Time
Prep Time: 15 minutes
Cook Time: 3–4 hours on high (or 6–7 on low)
Total Time: 3–7 hours (mostly inactive)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 4 cups peeled, cubed butternut squash (about 1 small squash)
- 1 can (15.25 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 teaspoons minced garlic
- 1 packet (1.12 oz) fajita seasoning mix (or chili seasoning)
- 5 cups chicken broth
- Salt and pepper to taste
- Optional toppings: fresh parsley, sour cream, shredded cheddar cheese
Instructions
- Lightly grease a 6-quart crockpot with cooking spray.
- Add chicken breasts, rinsed quinoa, chopped butternut squash, kidney beans, corn, diced tomatoes (with juice), garlic, and seasoning packet.
- Pour in the chicken broth and stir everything to combine.
- Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours, until the chicken is cooked through and the squash is tender.
- Remove chicken, shred with two forks, then return to the soup.
- Optional: Mash a portion of the butternut squash in the pot to naturally thicken the soup.
- Season with salt and pepper to taste.
- Serve hot with optional toppings as desired.
Tips
- For a smoother soup, use an immersion blender to partially blend.
- Add jalapeños or hot sauce for heat.
- Store in an airtight container for up to 4 days or freeze for 3 months.
- Can also use pre-cooked chicken; reduce cook time accordingly.
