1. Recipes

How to Make Coconut Chicken and Squash Soup - A Step-by-Step Guide

Coconut Chicken and Squash Soup is a comforting and flavorful dish that is perfect for a chilly evening. This Thai-inspired soup is a harmonious blend of tender chicken, creamy coconut milk, and earthy squash, all seasoned with a delightful mix of aromatic spices and herbs. The result is a hearty and nourishing soup that is sure to warm you up from the inside out.

This recipe takes advantage of the natural sweetness of the butternut squash, which pairs perfectly with the rich coconut ...

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Ingredients

  • 1 skinless, boneless chicken breast
  • 1 (14.5 ounce) can chicken broth
  • 2 (14 ounce) cans light coconut milk
  • 1 medium butternut squash, halved and seeded
  • 2 tablespoons sesame oil
  • 2 zucchini, quartered and sliced
  • 2 stalks celery, thinly sliced
  • 3 tablespoons chopped green onions
  • 4 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh grated ginger
  • 1 dash cayenne pepper, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 5 hrs 30 mins
  • Additional Time: 10 mins
  • Total Time: 6 hrs
  • Servings: 6
  • Yield: 6 servings

  • Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place butternut squash face-down in a baking dish filled with 1/4 inch water.
  • Roast squash in the preheated oven until tender, about 30 minutes.
  • While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
  • Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
  • Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

    • Nutrition

    298 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 11mg
    • Sodium: 637mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 8g
    • Vitamin C: 55mg
    • Calcium: 118mg
    • Iron: 2mg
    • Potassium: 938mg

    Categories

    Coconut recipes
    Chicken recipes
    Squash recipes
    Soup recipes