Download Stashcook Now. Get the best meal planning app for your family.

Curried Butternut Squash Soup with Chicken Recipe

Name: Curried Butternut Squash Soup with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 sticks celery, diced; 3 cups chicken broth; 1 tablespoon curry powder; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1 cup coconut milk; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; Salt to taste; Black pepper to taste; Fresh cilantro for garnish (optional)

Stashcook

This is a warm, creamy soup made with butternut squash and flavored with curry spices. It has tender pieces of chicken instead of shrimp. It's perfect for a cozy meal and is easy to make!

Ingredients

1 tablespoon olive oil

1 large butternut squash (about 2 pounds), peeled, seeded, and cubed

1 medium yellow onion, diced

2 medium carrots, diced

2 sticks celery, diced

3 cups chicken broth

1 tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 cup coconut milk

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Salt to taste

Black pepper to taste

Fresh cilantro for garnish (optional)

Method

Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.

Stir in the curry powder, ground ginger, cinnamon, and cayenne pepper, and cook until fragrant, about 1 minute.

Add the cubed butternut squash and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer and cook until the squash is tender, about 20 minutes.

While the soup is simmering, heat a non-stick skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 8 minutes. Season with salt and pepper to taste.

Once the squash is tender, use an immersion blender to puree the soup until smooth.

Stir in the coconut milk and cooked chicken pieces, and heat through.

Taste and adjust seasoning with salt and pepper as needed.

Serve the soup hot, garnished with fresh cilantro if desired.