Creamy Coconut Butternut Squash Chicken Soup Recipe
This creamy coconut butternut squash chicken soup is a comforting and flavorful dish combining roasted butternut squash, shredded chicken, aromatic spices, and rich coconut milk. Perfectly spiced with curry powder, turmeric, and ginger, this soup is both hearty and nourishing, ideal for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Butternut Squash
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 6 cups)
- 1 tablespoon olive oil
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
- 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 (rotisserie recommended)
- 13.5 oz can full fat coconut milk
- 1 cup chopped spinach
- Pepitas, for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Spread the butternut squash cubes on a large baking sheet. Drizzle with 1 tablespoon olive oil and toss until well coated. Season with salt and pepper. Roast in the oven for 30 minutes, tossing halfway through, until the squash is tender and caramelized.
- Sauté the Vegetables: While the squash roasts, heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables soften, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Spices: Stir in the freshly grated ginger, yellow curry powder, salt, black pepper, ground cumin, ground turmeric, and crushed red pepper flakes. Cook for another minute to bloom the spices and enhance their flavors.
- Add Roasted Squash, Broth, and Chicken: Add the roasted butternut squash cubes to the pot along with 4 cups of chicken broth and the shredded chicken. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low. Cover the pot with the lid slightly ajar to let steam escape. Simmer the soup gently for 10 to 15 minutes, allowing the flavors to meld together.
- Finish with 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 wilts and the soup becomes creamy and warm throughout.
- Season and Serve: Taste the soup and adjust salt and pepper if needed. Ladle the soup into bowls and garnish with pepitas and additional crushed red pepper flakes if desired. Serve hot and enjoy the deeply comforting flavors of this creamy soup.
Notes
- How to Store & Reheat:
- Fridge: Store leftovers in an airtight container for up to 5 days. The flavors develop even more after resting.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To Reheat: Warm gently on the stove over medium heat, stirring occasionally, or microwave in 1-minute intervals, stirring between each burst.
