Trust me when I say you’re going to want to eat this butternut squash curry chicken soup everyday. It is astronomically good, and one to cycle all fall and winter long. Seriously.
Chicken soup is already amazing as it is, but it’s nice to shake things up a little too. This variation is just as comforting as the classic, but has curry seasoning, creamy coconut milk, spicy ginger, and fresh kale and butternut squash. The soup gets an added dose of creaminess from pureed broth/butternut squash as well. Because I opted not to blend all of it, tender cubes of sweet butternut squash still remain. It is heavenly.
This nutrient-dense soup awaits, so don’t wait any longer…head on into the kitchen and get cooking! I assure you that the results will be more than satisfying!
On an unrelated note, I’m off to Hawaii today for a much needed vacation! It’s my first time to the Big Island and I couldn’t be more excited! Don’t worry, I’ve still got a recipe to share with all of you for next week too.
Cheers and enjoy!
Savory, comforting and nutrient-dense chicken soup seasoned with curry flavors, and loaded with butternut squash and kale. This soup is warming, hearty and healthy!
- ~3 lb whole chicken
- Water, preferably filtered & enough to completely cover chicken in stock pot
- 1 Tbsp sea salt, plus more to taste
- 1 Tbsp coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1- inch piece fresh ginger, peeled and finely chopped
- 3 heaping cups butternut squash, peeled and diced into 1/2-1" pieces
- 2 Tbsp curry powder
- 1 tsp ground turmeric
- Black pepper, to taste
- 2 Tbsp coconut aminos
- 13.5 oz can full-fat coconut milk
- 1 bunch Italian kale, chopped (about 4 cups worth)
- Cilantro for garnish, optional
Place chicken in stock pot and cover with water. Make sure you have enough water to at least cover the chicken, if not a bit more. Then, add1 Tbsp of sea salt. Bring to a boil and then reduce heat to medium low and simmer for 60-90 minutes. Once done, remove chicken to cool and strain broth through a colander. Set aside.
In the same pot, melt the coconut oil over medium heat. Add the onion, garlic and ginger. Sauté a few minutes. Then, add the butternut squash, curry, turmeric, black pepper, sea salt and coconut aminos. Stir to coat.
Pour the broth back in the pot and bring to a simmer over medium-low heat for 10-15 minutes or until squash is tender. Once done, scoop about 3-4 cups worth of the mixture into the blender and blend until smooth. Add back to the pot and then stir in the coconut milk.
Remove chicken from the bones and shred into the pot. Then, stir in the chopped kale and let cook 2-3 minutes, until slightly softened. Taste and adjust seasonings as desired.
Serve with fresh cilantro, if you like.