You know what else is a mouthful? This soup. A mouthful of awesome.
It’s creamy and rich without a drop of cream, and it’s loaded with vitamin and veggie goodness with a healthy dose of protein from the chicken. It soothes a sore throat and can make you feel cozy and warm on a chilly day. Is there anything this soup can’t do? (Laundry).
A big plus for me with any recipe is versatility. It’s the number one way I keep from getting bored in the kitchen. I like to change up the same recipe several different ways as I make it, and it also helps when you can adapt a recipe to fit different dietary needs.
This Slow Cooker Thai Chicken and Butternut Soup with Quinoa (again, I know it’s a mouthful) is just that. Super versatile. For instance:
- Paleo or grain free? Skip the quinoa. It’s delicious without it. You can even add more chicken if that’s your thing.
- Vegan? Skip the chicken. The quinoa fills the soup out nicely and you’ll still come away feeling full and satisfied.
- Hate quinoa? It’s just as good with cooked white or brown rice, or you can just leave it out!
- Not a slow cooker fan or short on time? No problem. You can make this on the stovetop.
- Love make-ahead meals? This freezes like a dream.
So it won’t do your laundry and I cannot be responsible for how many bowls you eat in a sitting (it’s SO good), but I’ll gently suggest you try adding this one to your weekly menu.
NOTES ON THE RECIPE
- Slow Cookers. I always get asked about slow cookers. My favorite is this one. It’s programmable and can automatically switch to the WARM setting after it’s cooked the set amount of time, which means you won’t over-cook your meal if you’re running late or it’s done early. I’m also a mega fan of the lid clips which makes transporting your slow cooked meals a slosh-free experience.
- Immersion Blender. You don’t need an immersion blender for this recipe, but it’s a really great, affordable tool for the kitchen. I have the Cuisinart Smart Stick and it works like a dream (plus it comes in a bunch of cute colors these days). I use it for warm sauces and soups, but I also use it for making Paleo Mayo.
- Freezing. This recipe freezes like a dream. No cream to curdle, and it re-heats beautifully.
Like this post? You may also like:
- How to Cook Quinoa
- Slow Cooker Quinoa Vegetable Soup – Super Healthy Kids
- Roasted Butternut Squash Soup
- 1 medium butternut squash, peeled, seeded and cubed (6-8 cups)
- 1 small onion, diced
- 14oz full-fat coconut milk
- 2 cups vegetable or chicken broth
- 1 - 1½ Tbsp red curry paste
- 1 Tbsp Thai sweet chili sauce or chili oil
- 1 Tbsp fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1½ tsp salt (or, to taste)
- 1lb. chicken breast
- 2 cups cooked quinoa (or rice, or you can leave it out)
- 2 roasted red bell peppers, diced (fresh or jarred)
- ⅓ cup fresh cilantro, chopped
- Juice of 1 lime
- Place the cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker. Stir to combine (this won't be perfect since the curry paste will dissolve as it heats up, but give it a good start). Add chicken.
- Cook on HIGH for 4 hours or LOW for 8 hours. Remove chicken and shred.
- Using an immersion blender, puree the squash and broth mixture until very smooth. (If you don't have an immersion blender, let the soup cool a bit and, working in batches, puree in a food processor or blender).
- Stir in shredded chicken, quinoa, diced bell peppers, and cilantro.
- Squeeze in the lime juice or cut the lime into 6 wedges and let everyone squeeze over their own.