Creamy Coconut Butternut Squash Chicken Soup
Recipe from Two Peas and Their Pod
This Creamy Coconut Butternut Squash Chicken Soup is the ultimate cozy meal! Made with roasted squash, tender chicken, coconut milk, and warm spices, it's a hearty, healthy soup perfect for fall and winter.
Servings: 8
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
How to Store & Reheat:
- 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.