Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Coconut Butternut Squash Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

This Creamy Coconut Butternut Squash Chicken Soup is a warm, comforting dish made from roasted butternut squash, tender shredded chicken, creamy coconut milk, and vibrant spices. Perfect for chilly fall and winter days, this hearty American-style soup combines aromatic curry, fresh ginger, and wholesome vegetables for a flavorful and nutritious meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

For the Butternut Squash:

  • 1 medium butternut squash, peeled and cut into ½-inch cubes (about 6 cups)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Soup:

  • 1 tablespoon olive oil
  • 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 tablespoon yellow curry powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • Dash of crushed red pepper flakes
  • 4 cups chicken broth
  • 2 cups shredded chicken (rotisserie chicken recommended)
  • 13.5 oz can full-fat coconut milk
  • 1 cup chopped spinach
  • Pepitas, for garnish (optional)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Spread the peeled and cubed butternut squash on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for about 30 minutes, turning the squash halfway through, until tender and caramelized.
  2. Sauté Vegetables: While the squash is roasting, heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion, carrot, and celery. Stir and cook for about 5 minutes, until the vegetables soften. Add the minced garlic and sauté for 1 more minute until fragrant.
  3. Add Spices: Stir in the freshly grated ginger, yellow curry powder, salt, black pepper, ground cumin, turmeric, and crushed red pepper flakes. Cook the mixture for another minute, allowing the spices to release their aroma.
  4. Combine Soup Ingredients: Add the roasted butternut squash, chicken broth, and shredded rotisserie chicken to the pot. Stir everything together until well combined. Bring the soup to a boil.
  5. Simmer the Soup: Once boiling, reduce the heat to low. Place the lid slightly askew on the pot to allow steam to escape, and simmer for 10 to 15 minutes to meld the flavors.
  6. Add Coconut Milk and Spinach: Stir in the full-fat coconut milk and chopped spinach. Continue to simmer for an additional 3 to 5 minutes, until the spinach has wilted. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with pepitas and extra crushed red pepper flakes if desired. Serve warm and enjoy the comforting flavors.

Notes

  • You can substitute shredded cooked chicken with turkey or tofu for a different protein option.
  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • If coconut milk is too rich, use light coconut milk or substitute with heavy cream.
  • Roasting the squash enhances its natural sweetness and adds depth to the soup’s flavor.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • For a smoother texture, blend a portion of the soup before adding the coconut milk and spinach.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Find it online: https://dishiary.com/creamy-coconut-butternut-squash-chicken-soup-recipe/