Curried Butternut Squash Soup

Prep Time 15:00 Cook Time 01:15 Total Time 15:00 Serves 4-6


Ingredients

    For the Roasted Butternut Squash

    • 2 pounds butternut squash, peeled and cubed
    • 1/2 tablespoon olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon pepper

    For the Curried Butternut Squash Soup

    • 1 can full-fat coconut milk
    • 3 cups chicken broth
    • 2 tablespoons curry powder
    • 1/2 tablespoon turmeric
    • 1 teaspoon ginger
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon each cinnamon
    • 1/8 teaspoon cardamom
    • 1/8 teaspoon cumin
    • 1/8 teaspoon coriander
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons lime juice
    • 2.5 cups grilled or shredded chicken (about 1.5-2 pounds)
    • Fresh chopped cilantro, for garnish

    Directions

    1. Preheat oven to 375 F.
    2. Toss the butternut squash cubes with with olive oil, salt, and pepper. Bake for 30 minutes until tender and slightly browned. 
    3. Add squash and broth to large pot and blend with an immersion blender, or add the squash and broth to a blender, once cooled, and blend until smooth. Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.
    4. Cover and simmer 10-15 minutes, garnish with cilantro, and serve!

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    Recipe Notes

    If Following Cook Once, Eat All Week:

    Use the following pre-made ingredients:

    • 2 1/2 cups shredded chicken
    • 2 1/2 cups butternut squash, scooped out of skin (about 1 whole squash)

    Instructions:

    1. Either in a blender or in a medium-sized pot with an immersion blender, blend squash, coconut milk, and chicken broth until smooth. If using a blender, transfer back to a medium-sized pot.
    2. Heat the mixture over medium heat and add all seasonings, lime juice, and chicken. Stir, and add additional salt and pepper to taste.
    3. Serve and store leftovers in airtight containers in either the refrigerator or freezer.
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