Description
This nourishing, comfort-focused soup brings together earthy butternut squash, tender chicken, and creamy coconut milk in a fragrant, Thai-inspired broth. Infused with ginger, garlic, and red curry paste, it is the perfect set-it-and-forget-it meal for busy weeknights, offering a velvety texture and a zesty, aromatic finish that is both hearty and healthy.
Ingredients
1 lb boneless skinless chicken breast or thighs
6–8 cups butternut squash, peeled and cubed
1 small onion, diced
1 can (14 oz) full-fat coconut milk
2 cups vegetable broth
1.5 tablespoons red curry paste
1 tablespoon Thai sweet chili sauce
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1.5 teaspoons salt
2 cups cooked quinoa or brown rice
1 cup roasted red bell peppers, diced
1/3 cup fresh cilantro, chopped
Juice of 1 lime
Crushed peanuts or cashews for garnish
Instructions
Place the chicken, cubed butternut squash, and diced onion into the slow cooker basin.
Add the minced ginger, garlic, salt, red curry paste, and sweet chili sauce.
Pour in the vegetable broth and coconut milk over the mixture.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and squash is soft.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in the roasted red bell peppers, cooked quinoa or rice, and lime juice.
Simmer for an additional 10 minutes to heat through.
Serve hot, garnished with fresh cilantro and crushed peanuts or cashews.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens significantly in the fridge; add a splash of water or broth when reheating. Ensure the curry paste used is vegan/halal certified if necessary to maintain dietary standards.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai-Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg