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Butternut Squash Curry Chicken Soup

Butternut Squash Coconut MacaroonsTrust 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.

Butternut Squash Curry Chicken Soup

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!

Butternut Squash Curry Chicken Soup

5 from 2 votes
Butternut Squash Curry Chicken Soup
Print
Butternut Squash Curry Chicken Soup
Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
 

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!

Course: Dinner
Cuisine: Dairy-free, Gluten-free, Grain-free
Keyword: butternut squash soup, chicken soup, soup
Servings: 6
Ingredients
  • ~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
Instructions
  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. Serve with fresh cilantro, if you like.

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Related

Filed Under: Dinner, Recipes Tagged With: butternut squash soup, chicken curry soup, chicken soup, Comfort food, curried chicken soup, dairy-free, fall, gluten-free, grain free, healthy soup recipe, Paleo, paleo comfort food, recipe, soup

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Reader Interactions

Comments

  1. Kate

    November 8, 2018 at 9:04 am

    5 stars
    This curry was a perfect fall dinner. Cooking the onions and garlic in the coconut oil made my kitchen smell sweet and warm. This soup is likely to become a regular this winter.

    Reply
    • Alisa

      November 10, 2018 at 10:15 am

      I’m so happy to hear it, Kate! Thanks for sharing and trying my recipe!

      Reply
  2. Bri

    December 20, 2018 at 7:49 am

    Is this freezer friendly?

    Reply
    • Alisa

      December 20, 2018 at 12:43 pm

      Hi, Bri! I haven’t tried freezing it, but believe it would freeze well.

      Reply
  3. marianne brealey

    September 27, 2019 at 2:47 pm

    how much ,in terms of number of cups of chicken stock, do you use for this recipe?

    Reply
    • Alisa

      September 28, 2019 at 7:44 am

      I’m not sure of the exact amount since the stock is made when cooking the chicken. I use a large stock pot (12 quart size) and cover it completely with enough water and then some — it’s probably a few inches (give or take) from the top of the pot. After it cooks down, I’m guessing it’s about 8-10ish cups worth of stock. You can always add more for your taste too if you’re making this with pre-made stock. Keep in mind, the coconut milk will also add additional liquid. Luckily, it’s not baking, so the stock doesn’t have to be an exact amount! Hope that helps!

      Reply
  4. Paula Baca

    October 25, 2019 at 9:09 pm

    Do you know the Carb content?

    Reply
    • Alisa

      October 26, 2019 at 11:41 am

      Sorry, but I’m not sure about the carb content. I imagine it’s not too high since it’s just 3 cups of butternut squash in a recipe that serves 6. Butternut squash is obviously the only starchy ingredient in the recipe too.

      Reply
  5. Becky

    November 14, 2020 at 4:29 pm

    5 stars
    Very yummy….mahalo! By the by…I live on the Big Island and am curious how you enjoyed your vacation?
    Becky

    Reply
    • Alisa

      November 15, 2020 at 7:25 am

      Thanks, Becky and I’m so glad you enjoyed the soup! Well, this was 2 years ago now, but we had a great vacation and enjoyed the Big Island very much!

      Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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