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!
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, add 1 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.