Creamy Coconut Butternut Squash Chicken Soup
This rich and hearty soup blends roasted butternut squash, tender chicken, and coconut milk to create a comforting dish that warms your soul.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 pound chicken breast, cooked and shredded Use leftover roast chicken for extra flavor.
- 1 can coconut milk (13.5 oz)
- 4 cups chicken broth Substitute with vegetable broth for a vegetarian option.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional) Cilantro or parsley recommended.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for about 25 to 30 minutes until tender and caramelized.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Once the squash has roasted, add it to the pot along with the shredded chicken, coconut milk, and chicken broth.
- Stir in ground ginger and cumin, and bring to a gentle simmer for 15 to 20 minutes.
- Blend the soup to your desired consistency using an immersion blender, or leave it chunky if preferred.
Serving
- Serve warm, garnished with fresh herbs if desired.
- Pair with crusty bread or a side salad for a complete meal.
Notes
Consider adjusting spices to your taste; add red pepper flakes for heat or maple syrup for sweetness. Experiment with vegetable additions for variety.