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