Creamy Coconut Butternut Squash Chicken Soup
Published on September 29, 2025
Quick Summary
This Creamy Coconut Butternut Squash Chicken Soup is rich, cozy, and packed with flavor from roasted squash, tender chicken, and warm spices like curry and turmeric. Finished with creamy coconut milk and wilted spinach, it’s the perfect one-pot meal for fall and winter. Gluten-free, dairy-free, and totally satisfying!
Pin this now to find it later
Pin ItCreamy Butternut Squash and Chicken Soup – Perfect Fall Comfort Food
If you are craving something warm, nourishing, and comforting, you HAVE to try this Creamy Coconut Butternut Squash Chicken Soup. It’s hearty without being heavy, thanks to the velvety roasted squash and shredded chicken, and the coconut milk gives it that irresistible creaminess without any dairy. Add in the subtle heat from curry spices and a pop of color from fresh spinach, and you’ve got yourself a soup that feels like a hug in a bowl.
I first made this soup on a chilly Sunday afternoon when I had a leftover rotisserie chicken and a butternut squash sitting on the counter. It came together so quickly and had so much flavor. Now it’s a regular on our fall and winter dinner menu and it’s great for meal prep, too!
This soup is perfect for:
- Easy weeknight dinners
- Make-ahead lunches
- Cozy weekends with fresh bread and a simple salad
- Serving guests with dietary restrictions (it’s naturally gluten- and dairy-free!)
If you’re looking for a way to ease into fall cooking with something simple, wholesome, and delicious—make this soup. Trust me, it’s one of those recipes that becomes part of your cold-weather rotation after just one spoonful.
Soup Ingredients (with Helpful Notes)
Here’s what you’ll need to make the soup, along with a few tips for best results:
- Butternut Squash: Roasting brings out its natural sweetness and deepens the flavor. Short on time? Grab pre-cut butternut squash from the produce section to make prep even easier.
- Olive Oil: Used for roasting and sautéing, feel free to use avocado oil if preferred.
- Yellow Onion, Carrot, Celery: This classic base (mirepoix) builds flavor right from the start.
- Garlic & Ginger: Use fresh for the most aromatic and flavorful results.
- Spices: Curry powder, cumin, turmeric, and a dash of red pepper flakes create warm, cozy layers of flavor.
- Chicken Broth: Use low-sodium if you want more control over salt levels.
- Shredded Chicken: Rotisserie chicken is a time-saver, but any cooked chicken works.
- Coconut Milk: Full-fat gives the soup that creamy, luxurious texture. Shake the can before opening!
- Spinach: Stir in at the end to keep it vibrant and tender. Kale also works well.
- Pepitas (optional): Toasted pepitas add a lovely crunch on top!
Tips for Making the Soup
- Roast the Squash First. Don’t skip this step, it intensifies the sweetness and adds depth. You can work on the rest of the soup while it is roasting!
- Make it in a Dutch Oven. A heavy-bottomed pot helps distribute heat evenly.
- Rotisserie chicken is a great shortcut, just shred and stir it in! You can also use leftover cooked chicken, poached breasts, or even canned chicken.
- Spice it Up. Add more red pepper flakes or a dash of cayenne for a spicier version.
- Make it Vegetarian. Skip the chicken and use vegetable broth, add a can of chickpeas for protein or try my Creamy Coconut Ginger Sweet Potato Soup.
- Serve with Crusty Bread or Rice. A crusty baguette, naan, or a scoop of jasmine rice makes it a full, satisfying meal.
Creamy Coconut Butternut Squash Chicken Soup
Ingredients
For the butternut squash:
- 1 medium butternut squash, peeled and cut into 1/-inch cubes (about 6 cups)
- 1 tablespoon olive oil
For the soup:
- 1 tablespoon olive
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger, about 1-inch piece of ginger
- 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
- 4 cups chicken broth
- 2 cups shredded chicken, we use rotisserie
- 13.5 oz can full fat coconut milk
- 1 cup chopped spinach
- Pepitas, for garnish, optional
Instructions
- Preheat oven to 425 degrees F. Place the butternut squash cubes on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and pepper. Roast for 30 minutes, or until tender, tossing halfway through.
- While the squash is roasting, start the soup. In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery to the pot and stir. Sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the ginger, curry powder, salt, pepper, cumin, turmeric, and crushed red pepper flakes.
- Add the roasted butternut squash, broth, and chicken. Stir until well combined. Bring to a boil and once the soup is boiling, reduce the heat to low and set the lid slightly askew on top of the pot so steam can escape. Simmer for 10 to 15 minutes.
- Add the coconut milk and spinach to the pot and stir. Simmer for 3 to 5 minutes or until the spinach is wilted. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes, if desired. Enjoy!
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days. The flavors get even better!
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat: Warm on the stove over medium heat or microwave in 1-minute bursts, stirring in between.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
