Butternut Squash and Coconut Chicken Soup
Butternut Squash and Coconut Chicken Soup is rich and velvety with a gentle sweetness from squash balanced by bright lime and warming ginger. Tender chicken and zucchini add heartiness, while a hint of cayenne and soy brings subtle heat and depth. It’s a cozy bowl ideal for cool evenings or a comforting weeknight dinner.
- Prep20 mins
- Cook5 hrs 30 mins
- Serves6
- DifficultyEasy
- 1
Place the chicken breast and chicken broth in a 3-quart slow cooker. Cover and cook on Low until the chicken starts to shred and is no longer pink in the center, about 4 hours.
- 2
Check with an instant-read thermometer inserted into the center; it should register at least 165 degrees F (74 degrees C).
- 3
Shred the chicken with 2 forks. Pour in the coconut milk.
- 4
Preheat the oven to 450 degrees F (230 degrees C).
- 5
Place the butternut squash cut-side down in a baking dish with 1/4 inch of water.
- 6
Roast the squash in the preheated oven until tender, about 30 minutes.
- 7
While the squash roasts, heat the sesame oil in a saucepan over medium heat. Add the zucchini, celery, and green onions. Cook for 2 minutes; add the lime juice, soy sauce, and ginger.
- 8
Cook, stirring often, until the zucchini and celery are soft but not mushy, about 2 minutes. Pour the mixture into the slow cooker and stir to combine. Season with cayenne pepper.
- 9
Remove the squash from the oven and let it cool for 10 minutes. Slice the halves into 1-inch strips.
- 10
Cut the squash flesh into 1-inch cubes, taking care not to cut through the skin. Scoop out the cubed flesh with a spoon and add it to the slow cooker.
- 11
Cover and cook on Low until the squash has completely broken down and the flavors have blended, at least 1 hour.
- Calories 246.1 kcal Moderate
- Protein 13.06 g Good Source
- Carbs 33.41 g Moderate
- Total Fat 8.18 g Moderate
- Saturated Fat 3.23 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 23.46 mg Moderate
- Sodium 922.4 mg High
- Fiber 5.2 g Moderate
- Sugar 10.46 g High
- Added Sugar 0.0 g Low Source
- Calcium 376.19 mg Good Source
- Iron 2.35 mg Moderate
- Potassium 958.47 mg Good Source
- Vitamin A 1073.66 mcg_rae Good Source
- Vitamin C 48.81 mg Good Source
- Vitamin D 2.73 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Soy 🌱
- Sesame
- Celery
About This Recipe
Butternut Squash and Coconut Chicken Soup is a Thai soup recipe made with 12 ingredients. It takes about 5 hrs 50 mins, serves 6, and is rated easy. Key ingredients include Butternut Squash, Cayenne Pepper, Celery, and Chicken Breast. Each serving provides about 246.1 kcal, and is a good source of protein.
Recipe Questions
- What is Butternut Squash and Coconut Chicken Soup?
- It is a Thai soup recipe made with 12 ingredients, usually served for soup.
- What is Butternut Squash and Coconut Chicken Soup made of?
- The main ingredients are Butternut Squash, Cayenne Pepper, Celery, Chicken Breast, Chicken Broth. The full list of 12 is above.
- What goes well with Butternut Squash and Coconut Chicken Soup?
- Explore these Thai side-dish recipes.
- How long does it take to make Butternut Squash and Coconut Chicken Soup?
- About 5 hrs 50 mins in total: 20 mins to prepare and 5 hrs 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 246.1 kcal. The full nutrition breakdown is above.
- Is Butternut Squash and Coconut Chicken Soup easy to make?
- This recipe is rated easy, with 12 ingredients and 11 steps.
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