As the leaves turn from vibrant greens to warm oranges and golds, there’s something magical about filling your home with comforting scents that tug at your heartstrings. One of my fondest memories is huddled in the kitchen with my mom as the chill of autumn settled in, sipping on a velvety soup while we chatted about everything under the sun. That’s where my love for cozy, hearty soups began—and today, I’m thrilled to share a recipe that perfectly captures that spirit: Creamy Coconut Butternut Squash Chicken Soup.

This dish is not just a meal; it’s a warm hug in a bowl. With its colorful palette and rich flavors, it’s like a gentle reminder that even on the busiest of days, we can always carve out a moment to enjoy something delicious. Whether you’re looking to impress friends or just need a comforting solo meal, this soup will become a staple in your cookbook!

Why You’ll Love This Recipe

• Easy weeknight dinner that comes together in under an hour.
• Budget-friendly; it uses simple ingredients you can find at any grocery store.
• Loaded with layers of flavors—sweet butternut squash complements the savory chicken beautifully.
• Healthy and nourishing, perfect for fall and winter.
• Vegetarian option available if you swap the chicken for chickpeas.

Ingredients

Here’s what you’ll need to whip up this delightful soup:

• 1 medium butternut squash, peeled and diced (about 4 cups) – fresh squash gives a sweeter flavor.
• 1 tablespoon olive oil – for sautéing.
• 1 onion, diced – adds sweetness and depth.
• 3 cloves of garlic, minced – fresh garlic adds more punch than powdered.
• 2 cups cooked chicken, shredded (rotisserie chicken works wonders) – tender and flavorful.
• 1 can (14 oz) coconut milk – for that creamy, tropical touch.
• 4 cups chicken broth – a rich base that ties everything together.
• 1 teaspoon ground cumin – enhances the warmth of the soup.
• 1 teaspoon curry powder – just a hint of spice to elevate the flavors.
• Salt and pepper to taste – always essential for seasoning!
• Fresh cilantro or parsley for garnish – adds freshness and color.

Step-by-Step Instructions

Let’s bring the kitchen to life! Follow these simple steps, and let the aroma fill your home:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until softened and translucent. You’ll love that sizzling sound—it’s the sound of comfort cooking!
2. Stir in the minced garlic and cook for an additional minute. Be careful not to let it burn, as burnt garlic can turn bitter!
3. Add the diced butternut squash to the pot. Sprinkle in the cumin and curry powder, stirring well to coat the squash with those fragrant spices.
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the squash is tender. This is where the magic happens—the smell will be irresistible!
5. Once cooked, carefully blend the soup using an immersion blender until smooth. You can also transfer it in batches to a standing blender—just be cautious of the hot liquid!
6. Stir in the coconut milk and shredded chicken, letting it gently heat through. Season with salt and pepper to taste. Give it a little taste bud check—add more spices if you like it a bit spicier!
7. Finally, serve your soup hot, garnished with fresh cilantro or parsley. You can even drizzle an extra swirl of coconut milk on top for that gourmet touch.

Pro Tips & Variations

This soup is incredibly versatile! Here are some fun twists to mix things up:

• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce while the soup simmers.
• Add some chopped kale or spinach right before serving for extra greens and nutrients.
• Switch the chicken for chickpeas or lentils for a hearty vegetarian option that still packs a protein punch.
• Top with a dollop of Greek yogurt or sour cream for added creaminess, if you fancy.

Serving Suggestions

I love serving this Creamy Coconut Butternut Squash Chicken Soup with warm, crusty bread or buttery rolls for dipping. It’s also delightful over a bed of fluffy white rice or quinoa—adding a bit of heartiness to each bowl. If you’re in the mood for something lighter, a simple side salad with a tangy vinaigrette beautifully complements the richness of the soup.

And if you really want to cozy up, don’t forget a mug of spiced chai or herbal tea on the side. The warmth and flavors come together like a gentle embrace as you allows you to savor every spoonful.

Storage Tips

Got leftovers? Lucky you! This soup stores incredibly well:

• Refrigeration: Store the cooled soup in an airtight container for up to 4-5 days. Just reheat on the stove over low heat, stirring occasionally.
• Freezing: You can also freeze this soup for up to 3 months. Just make sure to leave some room in the container, as soups can expand when frozen. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat the soup on the stove over low heat, adding a splash of broth or coconut milk if it seems too thick.

FAQs

Can I make this soup vegan?

Absolutely! Just substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. You can also use coconut milk as your base for that creamy texture!

What if I don’t have coconut milk?

No problem! You can replace it with heavy cream or a non-dairy alternative like almond or soy milk, though keep in mind the flavor will be a bit different.

How can I make this soup spicier?

If you enjoy a bit of heat, add some diced jalapeños or red chili flakes to the pot as it cooks. You can always add hot sauce at the end, too!

What type of chicken should I use?

Rotisserie chicken is my go-to for convenience, but you can use any cooked chicken you have on hand. For a lighter option, grilled chicken breast works perfectly!

Can I add other vegetables to the soup?

Yes! Feel free to mix in some carrots, sweet potatoes, or even bell peppers. Just be sure to adjust the cooking time so everything cooks evenly.

Conclusion

I hope this Creamy Coconut Butternut Squash Chicken Soup finds a warm place in your heart (and your recipe collection). It’s a dish that not only fills the belly but also warms the soul. I’d love to hear how yours turned out, so feel free to drop a comment below or share your thoughts on variations you tried! Let’s spread the love of cooking, one delicious soup at a time!

Irresistible Creamy Coconut Butternut Squash Chicken Soup Recipe

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• Author: antaki
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Savor this delicious creamy coconut butternut soup with chicken. A comforting dish perfect for chilly days, easy to make and full of flavor!

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Ingredients

Scale 1x2x3x

1 medium butternut squash, peeled and diced (about 4 cups)

1 tablespoon olive oil

1 onion, diced

3 cloves of garlic, minced

2 cups cooked chicken, shredded

1 can (14 oz) coconut milk

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon curry powder

Salt and pepper to taste

Fresh cilantro or parsley for garnish

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until softened and translucent.

Stir in the minced garlic and cook for an additional minute.

Add the diced butternut squash to the pot. Sprinkle in the cumin and curry powder, stirring well to coat the squash.

Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the squash is tender.

Once cooked, carefully blend the soup using an immersion blender until smooth.

Stir in the coconut milk and shredded chicken, letting it gently heat through. Season with salt and pepper to taste.

Serve the soup hot, garnished with fresh cilantro or parsley.

Notes

This creamy coconut butternut squash chicken soup is a warm hug in a bowl, perfect for autumn and winter. It’s easy to prepare, budget-friendly, and loaded with flavors.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soups
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 400
• Sugar: 6 grams
• Fat: 18 grams
• Carbohydrates: 45 grams
• Fiber: 8 grams
• Protein: 25 grams

Keywords: butternut squash, chicken soup, coconut soup, cozy recipes, fall recipes