Description
This Creamy Coconut Butternut Squash Chicken Soup combines the natural sweetness of roasted butternut squash with tender shredded chicken and creamy coconut milk, infused with vibrant spices like curry, turmeric, and cumin. It’s a comforting, hearty soup perfect for chilly fall and winter days, delivering warmth and rich flavor in every spoonful.
Ingredients
For the Butternut Squash:
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 6 cups)
- 1 tablespoon olive oil
- Salt and pepper, for seasoning
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
- 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 Butternut Squash: Preheat oven to 425°F. Place the cubed butternut squash on a large baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, and season with salt and pepper. Roast for 30 minutes, tossing halfway through, until tender.
- Sauté Aromatics: While the squash roasts, heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute more to release its fragrance.
- 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 and bloom the spices.
- Combine Squash and Broth: Add the roasted butternut squash cubes, chicken broth, and shredded chicken to the pot. Stir everything together until evenly combined. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low and cover the pot with the lid slightly ajar to let steam escape. Let the soup 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. Simmer for 3 to 5 minutes more until the spinach wilts and the soup is heated through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with pepitas and extra crushed red pepper flakes if desired. Enjoy warm.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Roasting the butternut squash enhances its natural sweetness and depth of flavor.
- For a spicier soup, increase the crushed red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Freeze leftovers in airtight containers for up to 2 months.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
