Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors of coconut milk, peanuts, lime and cilantro. It’s creamy and velvety yet dairy free!
Preheat large heavy bottom pot or Dutch oven on medium heat and add oil. Add ginger, garlic, red curry paste and cook for 30 seconds, stirring frequently.
Add chicken breasts, squash, coconut milk, chicken broth, maple syrup, salt and kaffir lime leaves (if using). Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
Refrigerate in an airtight container for up to 5 days. To freeze, fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.