Salsa Verde Chicken and Squash Soup
By Aran GoyoagaPublished on April 2, 2026
Time
1 hour
Yield
Serves 4
Ingredients
Salsa Verde
2 cups chopped stemmed lacinato kale ⅓ cup roasted pepitas 1 garlic clove, peeled½ cup fresh parsley leaves 1 teaspoon grated lemon zest, plus 2 tablespoons juice1½ tablespoons capers ⅓ cup extra-virgin olive oilSoup
1½ pounds boneless, skinless chicken thighs, trimmed1 teaspoon kosher salt ½ teaspoon pepper 1 tablespoon extra-virgin olive oil 1 onion, chopped fine5 cups chicken broth ½ (2-pound) kabocha squash or butternut squash, peeled and cut into 1-inch pieces (3 cups)1 (15-ounce) can cannellini beans, rinsedInstructions
- Bring 2 quarts water to boil in large saucepan over high heat. Add 2 cups chopped stemmed lacinato kale, return to boil, and cook until tender, about 4 minutes.
- While kale cooks, fill large bowl halfway with ice and water. Drain kale in colander and immediately transfer to ice bath. When kale is no longer warm to touch, drain in colander and squeeze out excess water.
- Pulse ⅓ cup pepitas and 1 peeled garlic clove in food processor until finely chopped, 6 to 8 pulses. Add kale, ½ cup parsley leaves, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1½ tablespoons capers and process until smooth, about 30 seconds. Add ⅓ cup extra-virgin olive oil and process until mixture turns thick and creamy, about 30 seconds, scraping down sides of bowl as needed.
- Sprinkle 1½ pounds chicken thighs all over with 1 teaspoon kosher salt and ½ teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chicken skinned side down and cook until golden brown, about 6 minutes. Transfer chicken to plate.
- Reduce heat to medium and stir 1 chopped onion into fat left in pot. Cook until softened, about 3 minutes. Stir in 5 cups chicken broth, 3 cups 1-inch kabocha squash pieces, and chicken and bring to boil. Cover pot, reduce heat to medium, and cook until chicken and squash are tender, 15 to 20 minutes.
- Using 2 forks, shred chicken into bite-size pieces. Stir in 1 rinsed can cannellini beans and salsa verde. Serve.
for the salsa verde
for the soup
Time
1 hourYield
Serves 4Ingredients
Salsa Verde
2 cups chopped stemmed lacinato kale
⅓ cup roasted pepitas
1 garlic clove, peeled
½ cup fresh parsley leaves
1 teaspoon grated lemon zest, plus 2 tablespoons juice
1½ tablespoons capers
⅓ cup extra-virgin olive oil
Soup
1½ pounds boneless, skinless chicken thighs, trimmed
1 teaspoon kosher salt
½ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
5 cups chicken broth
½ (2-pound) kabocha squash or butternut squash, peeled and cut into 1-inch pieces (3 cups)
1 (15-ounce) can cannellini beans, rinsed
Ingredients
Salsa Verde
2 cups chopped stemmed lacinato kale
⅓ cup roasted pepitas
1 garlic clove, peeled
½ cup fresh parsley leaves
1 teaspoon grated lemon zest, plus 2 tablespoons juice
1½ tablespoons capers
⅓ cup extra-virgin olive oil
Soup
1½ pounds boneless, skinless chicken thighs, trimmed
1 teaspoon kosher salt
½ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
5 cups chicken broth
½ (2-pound) kabocha squash or butternut squash, peeled and cut into 1-inch pieces (3 cups)
1 (15-ounce) can cannellini beans, rinsed
Ingredients
Salsa Verde
2 cups chopped stemmed lacinato kale
⅓ cup roasted pepitas
1 garlic clove, peeled
½ cup fresh parsley leaves
1 teaspoon grated lemon zest, plus 2 tablespoons juice
1½ tablespoons capers
⅓ cup extra-virgin olive oil
Soup
1½ pounds boneless, skinless chicken thighs, trimmed
1 teaspoon kosher salt
½ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
5 cups chicken broth
½ (2-pound) kabocha squash or butternut squash, peeled and cut into 1-inch pieces (3 cups)
1 (15-ounce) can cannellini beans, rinsed
Why This Recipe Works
This creamy yet bright chicken soup delivers deep flavor in a surprisingly short amount of time. We start by searing chicken thighs to build a savory base, then gently simmer them in chicken broth with nutty kabocha squash and canned cannellini beans. For a pungent base to the salsa, we turn to kale. To keep the kale vibrant green, we briefly blanch it and then shock it in ice water, which deactivates the enzymes that promote browning when the leaves are cut. Toasted pepita seeds add nuttiness, while lemon zest and capers add brightness and even more dimension to the salsa, which we stir in at the end of cooking.
Instructions
- Bring 2 quarts water to boil in large saucepan over high heat. Add 2 cups chopped stemmed lacinato kale, return to boil, and cook until tender, about 4 minutes.
- While kale cooks, fill large bowl halfway with ice and water. Drain kale in colander and immediately transfer to ice bath. When kale is no longer warm to touch, drain in colander and squeeze out excess water.
- Pulse ⅓ cup pepitas and 1 peeled garlic clove in food processor until finely chopped, 6 to 8 pulses. Add kale, ½ cup parsley leaves, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1½ tablespoons capers and process until smooth, about 30 seconds. Add ⅓ cup extra-virgin olive oil and process until mixture turns thick and creamy, about 30 seconds, scraping down sides of bowl as needed.
- Sprinkle 1½ pounds chicken thighs all over with 1 teaspoon kosher salt and ½ teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chicken skinned side down and cook until golden brown, about 6 minutes. Transfer chicken to plate.
- Reduce heat to medium and stir 1 chopped onion into fat left in pot. Cook until softened, about 3 minutes. Stir in 5 cups chicken broth, 3 cups 1-inch kabocha squash pieces, and chicken and bring to boil. Cover pot, reduce heat to medium, and cook until chicken and squash are tender, 15 to 20 minutes.
- Using 2 forks, shred chicken into bite-size pieces. Stir in 1 rinsed can cannellini beans and salsa verde. Serve.
for the salsa verde
for the soup
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