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Slow Cooker Thai Chicken and Butternut Soup

October 12, 2020 by Emily 59 Comments

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Slow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunchSlow Cooker Thai Chicken and Butternut Squash Soup - This curry squash soup has tender chicken, colorful veggies, and a velvety texture you'll dream about! (Gluten-Free, Dairy-Free) // Thai Curry Squash Quinoa Soup // Squash Chicken Soup #slowcooker #soup #squash #chicken #cleaneating #healthydinner #healthylunch

Slow Cooker Thai Chicken and Butternut Squash Soup – This curry squash soup has tender chicken, colorful veggies, and a velvety texture you’ll dream about! (Gluten-Free, Dairy-Free)

Overhead view of a bowl of slow cooker thai curry chicken and butternut squash soup with quinoa
So the title’s a mouthful. I get it.

Do you know what else is a mouthful? This soup. A mouthful of awesome.

I’m a big fan of butternut squash soup (as is my typically squash-hating husband!) as evidenced here and here. So what makes this soup different? What makes it extra special? Well…

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 can soothe a sore throat or make you feel cozy and warm on a chilly day. Is there anything this soup can’t do? (Fine. 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 in several different ways as I make it, and it also helps when you can adapt a recipe to fit different dietary needs. This yummy chicken and squash soup is just that kind of recipe! 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. Or, you can toss in a drained can of chickpeas along with the quinoa!
  • Hate quinoa? It’s just as good with cooked white or brown rice, or you can just leave it out!
  • Want more greens? No problem. Stir in a couple of handfuls of spinach at the end!
  • 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. Here’s all you need to get started…

Overhead view into the crock of a slow cooker full of Slow Cooker Thai Chicken and Butternut Squash Soup Ingredients

HERE’S WHAT GOES INTO MY THAI CHICKEN AND BUTTERNUT SQUASH SOUP: 

BUTTERNUT SQUASH. This gorgeous winter squash gets so tender that you can blend it into a velvety smooth puree that gives this chicken and squash soup a silky, creamy texture that’ll blow your mind. (Here’s how to peel + cut a butternut squash if you need a refresher.)

AROMATICS. To play up the Thai-style and curry flavors we’re channeling in this squash soup, I add a base of onion, ginger, and garlic. This trio adds SO MUCH flavor to the base of the soup, along with…

RED CURRY PASTE. Red curry paste is a flavor secret weapon. Packed into each spoonful are gorgeous bold flavors that will elevate this soup to next-level delicious in an instant.

A FEW OTHER FLAVOR BOOSTS. A little dollop of sweet chili sauce (or chili oil), some salt, and a little squeeze of lime juice really brighten the flavors in this chicken and squash soup. Spicy-salty-sweet-tangy all in one. SO GOOD!

BROTH + COCONUT MILK. To carry the flavors in this yummy soup. I like a combination of veggie or chicken broth and coconut milk. The creaminess is so lovely with the curry and Thai-inspired flavors.

CHICKEN BREAST OR CHICKEN THIGHS. For a little protein, I tuck a little chicken into the soup. The slow cooker makes it pull-apart tender and all the flavor in the broth seasons it perfectly.

COOKED QUINOA. Once you’ve pureed the soup and shredded your chicken, you’ll add a little cooked quinoa (or brown rice) into the curry squash soup. This adds texture, plant-based protein, and gives the soup a little more oomph! (Not a quinoa fan? Swap in cooked brown rice!)

A FEW COLORFUL TOUCHES. Along with that silky-smooth squash soup base, the tender chicken, and quinoa, you’ll mix in some roasted red bell peppers and fresh green cilantro right before serving. Then feel free to garnish with some chopped peanuts or cashews, too!

Close up front view of Slow Cooker Thai Curry Chicken and Butternut Squash Soup

TASTY WAYS TO CHANGE UP THIS THAI CURRY CHICKEN + SQUASH SOUP:

ADD GREENS! My favorite way to play with this recipe is adding in a few handfuls of spinach right at the end. The residual heat of the soup will cook and wilt the spinach down in just 1-2 minutes, and it adds a pretty pop of color and even more nutrients to this dish.

MAKE IT VEGAN. It’s easy to turn this into a yummy vegan dinner by skipping the chicken. You can simply leave it out, or you can add 1 drained can of chickpeas at the end along with the quinoa to fill it out a little more.

MAKE IT PALEO! Or, you can skip the quinoa and increase the chicken to 1.5 lbs for a paleo version. It’s as simple as can be!

SWAP OUT THE QUINOA. Another easy way to mix things up is by swapping out the quinoa for cooked brown rice. I love the freezer packets of pre-cooked brown rice. They’re done in a flash and add a great hearty texture!

Close up overhead view of Slow Cooker Thai Curry Chicken and Butternut Squash Soup

FAQ + TIPS AND TRICKS FOR THE BEST SLOW COOKER THAI CHICKEN AND BUTTERNUT SQUASH SOUP:

OUR FAVORITE SLOW COOKER. I’ve owned several slow cookers over the years, but right now I’m using this one. (Mine’s a Pioneer Woman print that’s no longer available, but this one‘s also cute!) It’s simple and straightforward to use and is pretty affordable. There aren’t a lot of bells and whistles, but it cooks consistently for me and has always gotten the job done! We also have and love this one, which is about $10 more expensive but comes with a few more bells and whistles. It’s programmable, automatically switches to the WARM setting after completing the cooking time, and even has a meat thermometer you can use to prevent overcooking.

TRY AN IMMERSION BLENDER! 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 this one 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 salad dressings + dips.

MAKE-AHEAD TIPS. You can pre-cook your quinoa 1-2 days in advance (I use this method), and assemble the slow cooker ingredients the night before if you want, then store the crock in your refrigerator. Then, you’ll just need to transfer the crock to your slow cooker, set it to cook, and you’ll be ready to add those finishing touches at the end in a flash!

CAN YOU FREEZE THIS SOUP? This chicken and squash soup recipe freezes like a dream. No cream to curdle, and it reheats beautifully!

White bowl of slow cooker thai chicken and butternut squash soup with quinoa on a white background.

CRAVING COZY FOOD? YOU MIGHT ALSO LOVE…

  • How to Cook Quinoa
  • Slow Cooker Sweet Potato Chili
  • Slow Cooker Vegetable Bean Soup
  • Salsa Verde Chicken Chili (only takes 15 minutes!)
  • Slow Cooker Pumpkin Taco Soup

HELPFUL TOOLS + INGREDIENTS FOR THIS THAI CHICKEN + BUTTERNUT SOUP:

 

Print
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White bowl of slow cooker thai chicken and butternut squash soup with quinoa on a white background.

Slow Cooker Thai Chicken and Butternut Soup


★★★★★

4.5 from 11 reviews

  • Author: One Lovely Life, adapted from ifoodreal
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Total Time: About 3 1/2 hours
  • Yield: About 12 cups 1x
  • Diet: Gluten Free
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Description

This cozy soup warms you from the inside out. There are lots of variations for paleo and vegan eaters and quinoa haters. See the notes for more ideas!


Scale

Ingredients

  • 1 lb. boneless, skinless chicken breast or thighs
  • 6–8 cups of diced butternut squash, from 1 large squash (3–4 pounds)
  • 1 small onion, diced
  • 1 (14 oz.) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 – 1 1/2 Tbsp red curry paste
  • 1 Tbsp Thai sweet chili sauce or chili oil
  • 1 Tbsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 1/2 tsp salt (or, to taste)
  • 2 cups cooked quinoa (or brown rice, or you can leave it out)
  • 2 fresh or jarred roasted red bell peppers, diced (about 1 cup)
  • 1/3 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Crushed peanuts or cashews, to garnish (optional)

Instructions

  1. Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker.
  2. Stir to combine (this won’t be perfect since the curry paste will dissolve as it heats up, but give it a good start).
  3. Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  4. Remove the chicken from the soup and shred. Set chicken aside for a minute while you blend the rest of the soup.
  5. 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 until smooth).
  6. Stir in shredded chicken, quinoa, diced bell peppers, and cilantro.
  7. Squeeze in the lime juice or cut the lime into 6 wedges and let everyone squeeze over their own.
  8. Garnish with peanuts or cashews, if desired.
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Keywords: thai chicken butternut squash soup, chicken butternut squash soup, thai butternut squash soup, squash quinoa soup

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

 

Filed Under: chicken & turkey, Dairy Free, Gluten Free, meatless main dishes, Paleo, pasta & rice, Recipes by Dietary Needs, soups, stews, & chowders, Vegan, Whole30 Recipes Tagged With: Asian Inspired, Slow Cooker

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Comments

  1. Paige says

    January 7, 2016 at 10:17 am

    This soup looks incredible! I wish I had some for lunch right now!

    Reply
  2. Jennifer says

    January 21, 2016 at 10:22 am

    This soup has made my January. Thank you for sharing!

    ★★★★★

    Reply
    • Emily says

      January 21, 2016 at 3:10 pm

      I’m so glad! Such a great comment to brighten my day!

      Reply
  3. Linda says

    March 4, 2016 at 4:51 am

    This is now one of my favorite soups. I’m about to make it for the 3rd time. It’s delicious. Thank you.

    Reply
    • Emily says

      March 4, 2016 at 8:37 am

      I’m so glad you enjoyed it Linda! I can’t get enough!

      Reply
  4. Linda Manning says

    March 4, 2016 at 4:53 am

    Filling and very tasty. Highly recommended. I couldn’t find chili oil so just made it without. It’s excellent

    ★★★★★

    Reply
  5. Lisa C. says

    March 26, 2016 at 11:17 am

    I need to make this! How long would you cook it on the stove? Or even better, in a pressure cooker? (My Instant Pot is my new favorite thing!)

    Reply
    • Emily says

      March 26, 2016 at 11:27 am

      I’ve been hearing how amazing Instant Pots are!! I don’t have one, so I couldn’t give you a good suggestion for the Instant Pot, but on the stovetop, you’ll just need to simmer till the squash is very tender (which, depending on your heat could be a little as 30 minutes on med-high, or 45 minutes to an hour on med-low heat). Hope that helps!!!

      Reply
  6. Aubrey says

    May 23, 2016 at 5:47 pm

    Amazing! Even my 5-year-old loves it!

    Reply
    • Emily says

      May 23, 2016 at 7:07 pm

      I’m so glad you liked it! It’s one of my all-time favorites.

      Reply
  7. Janette says

    September 16, 2016 at 9:26 pm

    So I don’t see cheese in the ingredients list, what kind and how much do you use

    Reply
    • Janette says

      September 16, 2016 at 9:28 pm

      Omg! I put my glasse on now it says shredded chicken not cheese! Sorry?

      Reply
      • Emily says

        September 17, 2016 at 7:21 am

        No problem Janette!

        Reply
  8. jim says

    October 10, 2016 at 6:45 pm

    Do you put the chicken in raw, or brown it first?

    Reply
    • Emily says

      October 10, 2016 at 7:32 pm

      Jim – Uncooked. Hope that helps!

      Reply
  9. MB says

    October 17, 2016 at 9:32 am

    I really loved this, thanks! I didn’t have curry paste, so I used curry powder. I also opted to use my food processor vs a blender. It made almost two weeks worth of work lunches when I added some jasmine rice!

    Reply
    • Emily says

      October 17, 2016 at 6:47 pm

      Ooh, yum! That sounds so great!

      Reply
  10. julie says

    October 24, 2016 at 12:04 pm

    I was thinking to add the red peppers in the last hour (I’m going to do 4 hrs. on high).
    Were the peppers too hard/firm without putting them in the slow cooker?

    Reply
    • Emily says

      October 24, 2016 at 12:18 pm

      Julie – Are you using raw peppers instead of the roasted ones? If you’re using raw, you’ll definitely want to give them that hour at least to soften, though you may want to give them even more time unless you prefer a little bit of bite. Roasted bell peppers will be soft enough, as is. I hope that helps!

      Reply
  11. Leah Taylor says

    November 15, 2016 at 9:33 pm

    Just made this for my roommate and I. It was an absolute hit! I browned the onion and chicken in coconut oil before adding them to the crockpot for extra flavor. Will definitely be making this again. Thank you!!!

    Reply
    • Emily says

      November 16, 2016 at 5:32 am

      I’m so glad you liked it!

      Reply
  12. Kelli says

    December 4, 2016 at 5:43 pm

    Love this soup. Great for cold days. I also add crushed red pepper to add a little more spice/heat.

    ★★★★★

    Reply
    • Emily says

      December 5, 2016 at 5:15 am

      Yum! That sounds delicious!

      Reply
  13. Johanna says

    January 5, 2017 at 12:24 pm

    Can you skip cooking the quinoa and just have it uncooked in the slow cooker instead? Especially when going low for 8hrs?

    Reply
    • Emily says

      January 5, 2017 at 2:15 pm

      Johanna, The only trick is that if you add the quinoa, you can’t puree it later (unless you plan to puree the quinoa). It’s up to you!

      Reply
  14. Ann says

    January 8, 2017 at 8:43 pm

    I found your recipe on Pinterest and just had to try it. So glad I did! My husband and I loved it. It will definitely become a regular feature in our kitchen. Just curious–do you have the nutiritional information for this?

    Reply
    • Emily says

      January 10, 2017 at 5:19 am

      I’m so glad you enjoyed it! I don’t have the nutrition information readily available, but you can plug the ingredients into any online calculator for a good estimate. My favorite is My Fitness Pal (either the site or the phone app–both free!). You can even import recipes from the web so you don’t have to manually enter everything!

      Reply
  15. Gayla says

    March 2, 2017 at 12:11 pm

    Maybe it’s me, but how do you get 6-8 cups of cubed squash out of ONE butternut squash, unless they’re really large where you live (??)

    Reply
  16. Gayla says

    March 2, 2017 at 12:14 pm

    Duh! I was envisioning acorn squash when I wrote the comment about size – sorry!

    Reply
    • Emily says

      March 2, 2017 at 1:22 pm

      No worries Gayla! I hope you love it!

      Reply
  17. Sheena Mawson says

    March 23, 2017 at 10:40 am

    This sounds delicious!! One question… My husband doesn’t like red peppers (well any type of bell pepper). Any suggestions on what I could sub? Or maybe i just make it for myself and then I don’t have to share!

    Reply
    • Emily says

      March 23, 2017 at 12:22 pm

      Sheena – You could totally use other veggies instead. Snap or snow peas, broccoli, mushrooms, carrots, whatever you like!

      Reply
      • Sheena Mawson says

        March 26, 2017 at 10:31 pm

        Awesome!! Thanks!

        Reply
  18. Emily says

    March 26, 2017 at 6:09 pm

    Made this today for my hubby and I. As newlyweds, we’re still putting together a rotational menu of things we both like. Needless to say, we both agreed that this is going into the rotation. Thank you for a keeper!

    ★★★★★

    Reply
    • Emily says

      March 26, 2017 at 7:23 pm

      Oh, I’m so glad to hear that Emily! You made my day!

      Reply
  19. Karen says

    November 21, 2017 at 11:05 am

    I discovered this recipe last winter and it has become an absolute staple at my house. I usually throw in some extra veggies towards the end (almost always kale). I love putting a serving or two in the freezer to have on hand as well.

    The rating stars don’t seem to be working here, but definitely 5 stars from me!

    ★★★★★

    Reply
    • Emily says

      November 21, 2017 at 12:05 pm

      Karen – THANK YOU for letting me know! I’ll look into why the ratings aren’t working. SO so glad you enjoyed this recipe!

      Reply
  20. Joy says

    February 12, 2018 at 4:19 am

    Has anyone tried to make this in the instantpot?

    Reply
    • Emily says

      February 12, 2018 at 5:57 am

      I haven’t yet, but I’d love to know how it goes if you give it a try!

      Reply
  21. Cathy says

    March 31, 2018 at 7:02 am

    This soup is a favorite of ours now, and a great way to use the butternut squash from our garden throughout the winter months!!! I do not change a thing when making the soup, and yes I use Quinoa! I will be making the soup today on this cold rainy day per my husbands request. The soup freezes nicely too which will happen today as I am doubling the recipe. So glad I stumbled upon this soup recipe last fall in search of ways to use our garden butternut squash!! ~Thank you~

    ★★★★★

    Reply
    • Emily says

      March 31, 2018 at 12:18 pm

      Oh, I’m SO glad you love it! I can’ get enough on a chilly or rainy day!

      Reply
  22. Pixie @ Cheerfully Vegan says

    October 17, 2018 at 3:57 pm

    A friend posted a lovely list of soups that Dr. Axe put together. This was among them. We’re vegan, so I switched out the chicken for a stir-fried tofu with onions that I make. I added some chopped broccoli and kept some stir fried red peppers on the side for me, since hubby isn’t a fan. I made it on the stove-top, since I found the recipe too late for the crock-pot! This is AMAZING!! It is so delicious!! It is a wonderful way to use up frozen cubes of squash that I got at Costco that had been languishing in the freezer for much too long. Great job on the recipe!!

    ★★★★★

    Reply
    • Emily says

      October 17, 2018 at 4:39 pm

      Oh my GOODNESS! Thank you so much for sharing this with me! I had no idea he’d shared one of my soups! (I’m such a huge fan of his!)

      Reply
  23. Emily says

    October 23, 2018 at 8:18 am

    Do you think this would work with chicken tenders?

    Reply
    • Emily says

      October 23, 2018 at 4:33 pm

      I do think it would! I don’t think you’ll need to adjust your cook time either 🙂

      Reply
  24. Lisa says

    October 29, 2018 at 8:40 am

    I made this dish without a grain and it was fantastic! Wish it had a little stronger flavor (the butternut squash seemed to wash it out) but it was great.

    ★★★★

    Reply
    • Emily says

      October 29, 2018 at 11:39 am

      I’m so glad you enjoyed it! (Maybe a little extra curry paste next time?)

      Reply
  25. Erin says

    November 27, 2018 at 6:11 pm

    This soup is so yummy! I couldn’t find red curry paste so I subbed with yellow curry paste and I used a garlic chili oil instead of the sweet Thai chili sauce. So good!!

    ★★★★★

    Reply
    • Emily says

      November 27, 2018 at 8:07 pm

      YAY! I’m so glad you enjoyed it. Your substitutions sound delicious!

      Reply
  26. Carene says

    December 17, 2018 at 9:19 am

    Hi! Any tips on cooking this on the stovetop?

    Reply
    • Emily says

      December 17, 2018 at 9:37 am

      Hi, Carene! You could follow the same basic directions for my other butternut squash soups (like this one made on the stovetop) and use cooked chicken for a speedier finish. I hope that helps! 🙂

      Reply
  27. Rachel A Mock says

    March 15, 2019 at 10:48 am

    Just found this and excited to try it! Can anyone confirm that they have used frozen Butternut Squash cubes? I have such a beast of a time peeling and cutting the actual squash that when I’m tight on time I opt for frozen – any one tried this with success? Thanks!

    Reply
    • Emily says

      March 15, 2019 at 11:11 am

      Rachel – I don’t think anyone’s left feedback about using frozen, but I think it would work GREAT! I hope you love it!

      Reply
      • Rachel A Mock says

        March 22, 2019 at 1:36 pm

        Coming back to confirm – frozen butternut squash worked beautiful. I think I used 2-3 bags, cause that’s what I had. 🙂 I’ve also been really into Chicken Thighs lately, so I used those instead of breasts and it was great. I have ZERO spice tolerance, so the curry paste and chili oil had me scared, but I’m in LOVE with this soup. It’s perfection. Thanks so much!

        Reply
        • Emily says

          March 22, 2019 at 2:01 pm

          I’m SOOOO happy to hear that! And thank you SO much for taking the time to share this feedback with me!

          Reply
  28. Linz says

    April 19, 2020 at 3:47 pm

    Flavor was just ok and chicken component did not turn out well

    ★

    Reply
    • Emily says

      April 19, 2020 at 5:28 pm

      Linz – I’m sorry it wasn’t a win for you.

      Reply
  29. Lo says

    November 3, 2020 at 6:08 pm

    Winner Winner Thai Butternut Chicken Dinner!

    Creamy with the right amount of heat! Don’t skip the lime at the end because I think that completed it! Husband and another couple all enjoyed it.

    I made this tonight but I was short on time so I went with the instant pot and the flavors turned out wonderfully! I chopped the squash and put all ingredients in except the coconut milk and garnishes. Manual high pressure for 8 minutes with quick release. I Added the coconut milk before using the immersion blender. I chopped the chicken and cooked separately for ease.
    We ate with rice and will definitely be making this again every fall!! Yum!

    ★★★★★

    Reply
    • Emily says

      November 4, 2020 at 7:24 am

      Hooray! I’m so glad it was a winner Lo! Thanks, too, for sharing your Instant Pot instructions! So helpful!

      Reply

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