Butternut Squash Curry Chicken Soup
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!
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
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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.
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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.
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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.
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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.
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Serve with fresh cilantro, if you like.