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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Butternut Squash and Coconut Chicken Soup, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 48 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 14 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 23
- Heart Health
- 74
- Metabolic
- 39
- Digestive
- 24
- Inflammatory
- 51
- Performance
- 50
- General Wellness
- 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 274.69 kcal Moderate 14%
- Protein 16.48 g Good Source 33%
- Carbohydrate 33.22 g 12%
- Total Fat 9.83 g Moderate 13%
- Saturated Fat 3.74 g Moderate 19%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 35.06 mg Moderate 12%
- Sodium 878.34 mg High 38%
- Dietary Fiber 5.26 g Moderate 19%
- Total Sugars 10.21 g --
- Added Sugars 0.06 g Low Source 0%
- Calcium 375.24 mg Good Source 29%
- Iron 2.6 mg Moderate 14%
- Potassium 1003.29 mg Good Source 21%
- Vitamin A 1089.51 mcg Good Source 121%
- Vitamin C 49.77 mg Good Source 55%
- Vitamin D 1.46 mcg Low Source 7%
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 274.69 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 274.69 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.
- Is Butternut Squash and Coconut Chicken Soup healthy?
- Butternut Squash and Coconut Chicken Soup has an easyChef Pro health score of 50/100. Per serving, it provides 274.69 calories and 16.48 g of protein, or 33% of the Daily Value. It is a good source of calcium, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 878.34 mg (38% of the Daily Value) and saturated fat at 3.74 g (19% of the Daily Value). It contains Citrus, Soy, Sesame and Celery, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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