Chicken Curry Soup
with butternut squash

Name: Chicken Curry Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 1 lb Butternut squash, peeled and cubed; 1 Jalapenos (opt), diced; 3 cloves Garlic, diced; 1 tsp Ginger (opt), grated; 1 tsp Coriander; 1 tsp Garam masala; 1/2 tsp Cumin, ground; 1/4 tsp Turmeric, ground (opt); 1 lb Chicken thighs, boneless and skinless, chopped; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1 Tbsp Curry paste, any color; 2 1/2 cups Stock, any type; 1 cup Coconut milk, light, sub stock; 2 Tbsp Bragg's / coconut aminos; 1 Tomatoes, medium, chopped; 2 tsp Cilantro, chopped; 2 tsp Lime juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This vegetable and chicken soup is infused with a flavorful mix of spices and gets a creamy finish from coconut milk. Butternut squash gives the finished soup just enough natural sweetness to balance out the spice, but feel free to add extra curry paste if you prefer your soup spicy!

Ingredients

Metric

Servings:

Chicken Curry Soup:

Onions, medium - 1 , diced
Butternut squash - 1 lb , peeled and cubed
Jalapenos (opt) - 1 , diced
Garlic - 3 cloves , diced
Ginger (opt) - 1 tsp , grated
Coriander - 1 tsp
Garam masala - 1 tsp
Cumin, ground - 1/2 tsp
Turmeric, ground (opt) - 1/4 tsp
Chicken thighs, boneless and skinless - 1 lb , chopped
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Curry paste, any color - 1 Tbsp
Stock, any type - 2 1/2 cups
Coconut milk, light - 1 cup , sub stock
Bragg's / coconut aminos - 2 Tbsp
Tomatoes, medium - 1 , chopped
Cilantro - 2 tsp , chopped
Lime juice - 2 tsp

Prep

Onions / Butternut squash / Jalapenos / Garlic / Ginger - Prep as directed. Combine onions and butternut squash in one container. Store jalapenos, garlic and ginger in a second container. (Can be done up to 5 days ahead)
Make spice mix - Combine coriander, garam masala, cumin and turmeric. (Can be done up to 5 days ahead)
Chicken - Chop chicken and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat a Dutch oven over medium-high heat. Add oil and then chicken and saute until chicken is starting to cook on the outside, but not cooked all the way through, 2 to 3 minutes.
Add butter and then onions and butternut squash. Saute until onions are tender, 2 to 3 minutes. Add curry paste, jalapenos, garlic and spice mix and saute for ~1 minute more.
Pour stock, coconut milk and aminos over vegetables. Bring to a simmer. Simmer until butternut squash is tender, 8 to 10 minutes. (Note: Be sure to keep a close eye on the soup as it simmers. If it reaches a hard boil the chicken will turn tough, so reduce the heat if needed.)
While soup simmers, chop tomatoes and cilantro. Combine and season with a pinch of salt.
Remove soup from heat and stir in lime juice. Taste and season with some salt and pepper.
Ladle soup into bowls. Top bowls with and tomato / cilantro mixture. Enjoy!

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Chicken Curry Soup with butternut squash