There are so many different ways to prepare butternut squash soups. It is easy to go either sweet or savory as they both turn out delicious. This recipe is more on the savory side. Using coconut milk as a base for the soup also gives it a creamy texture that tricks your brain into thinking you’re indulging. Which really you are but in the best way possible.
- 1 Butternut Squash (med-large)
- 32 oz Vegetable Broth
- 1 can Coconut Milk (15 oz)
- 1 ½ lbs Chicken, Cubed
- ½ bunch Kale (4 Leafy Stems)
- 2 tsp Curry Powder
- 1 tsp Chili Powder
- 1 tsp Salt
- ½ tsp Pepper
- ¼ tsp Chili Flakes
Bake Squash at 375 degrees for 50 minutes. Let it cool.
While squash bakes, cube chicken and cook on medium with 2 tbsp oil. Combine coconut milk and broth in soup pot, cook for 5 mins to combine. Remove cooled squash from skin. Add squash and seasonings to broth. Puree soup with (ideally) an immersion blender. Cook for another 5 minutes. Add cut up Kale. Bring to slow boil. Add chicken, drop temperature to low.
Cover and let simmer while stirring frequently 20 mins to an hour (depending on how hungry you are!)
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