Description
This creamy coconut butternut squash chicken soup combines the natural sweetness of roasted butternut squash with aromatic spices and tender shredded chicken in a rich coconut milk broth. It's a comforting and flavorful dish perfect for cooler days, offering a creamy texture and vibrant flavors with a hint of curry and ginger.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 6 cups)
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger (about 1-inch piece)
- 1 cup chopped spinach
Spices & Seasonings
- 1 tablespoon yellow curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Dash of crushed red pepper flakes
Liquids & Oils
- 2 tablespoons olive oil (divided: 1 tablespoon for squash, 1 tablespoon for sautéing)
- 4 cups chicken broth
- 13.5 oz can full fat coconut milk
Protein
- 2 cups shredded chicken (rotisserie recommended)
Garnish (Optional)
- Pepitas
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F. Spread the butternut squash cubes on a large baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Season with salt and pepper. Roast for 30 minutes, tossing halfway through, until tender and caramelized.
- Sauté Aromatics: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced onion, carrot, and celery. Stir occasionally and sauté for about 5 minutes until the vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Add Spices: Stir in grated ginger, yellow curry powder, salt, black pepper, cumin, turmeric, and crushed red pepper flakes. Mix well to coat the vegetables with the spices and cook for about a minute to release their aromas.
- Combine Ingredients and Simmer: Add the roasted butternut squash, chicken broth, and shredded chicken to the pot. Stir to combine everything thoroughly. Bring the soup to a boil, then reduce heat to low. Partially cover the pot with a lid allowing steam to escape, and simmer gently for 10 to 15 minutes to meld flavors.
- Add Coconut Milk and Spinach: Stir in the full-fat coconut milk and chopped spinach. Continue simmering for 3 to 5 minutes until the spinach wilts and the soup is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with pepitas and additional crushed red pepper flakes if desired for a bit of crunch and heat. Enjoy your warm, creamy, and flavorful coconut butternut squash chicken soup!
Notes
- For quicker prep, use pre-cut butternut squash or frozen cubes.
- Rotisserie chicken is recommended for convenience and flavor, but you can use cooked shredded chicken breast or thigh.
- Adjust the amount of crushed red pepper flakes to control spiciness.
- For a vegan or vegetarian version, omit the chicken and use vegetable broth instead.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 1 month.
