Thai Chicken Butternut Squash Soup
Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors. It's creamy and velvety yet dairy free!
Servings: 6 servings
Calories: 445kcal
Ingredients
- 1 medium butternut squash (8 cups) cubed
- 1 inch fresh ginger grated
- 1 garlic clove grated
- 1 tbsp red curry paste
- 2 tsp oil for frying
- 1.5 lbs boneless & skinless chicken breasts
- 14 oz can coconut milk full fat
- 2 cups chicken broth low sodium
- 2 tbsp maple syrup or honey
- 1 1/2 tsp salt
- 4-5 kaffir lime leaves optional
- 2 large red bell peppers thinly sliced
- 1/3 cup peanuts unsalted
- 1/4 cup cilantro finely chopped
- 1/2 lime juice of
Instructions
- 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, butternut 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.
- Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth.
- Add chicken, bell peppers, peanuts, cilantro and lime juice. Stir and serve hot. Alternatively you can serve toppings separately.
Notes
Recipe updated September 2022. Original version was done in slow cooker, that option is listed right below.
- Slow cooker version: In a large slow cooker, add squash, coconut milk, broth, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken. Cook on Low for 8 hours or on High for 4 hours. Remove and shred chicken, discard lime leaves. Blend the soup, add shredded chicken, bell peppers, peanuts, cilantro and lime juice.
- Cooked quinoa (optional): Old recipe included 2 cups of cooked quinoa added at the end with toppings.
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Coconut milk: You could use light coconut milk, but soup will be more flat.
- Kaffir lime leaves: I usually get kaffir lime leaves at an Asian store. You can freeze them tightly sealed in the freezer.
Nutrition
Serving: 2cups | Calories: 445kcal | Carbohydrates: 29g | Protein: 31g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 756mg | Fiber: 6g | Sugar: 11g