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!
- 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)
- Place the chicken, 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).
- Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
- Remove the chicken from the soup and shred. Set chicken aside for a minute while you blend the rest of the soup.
- 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).
- 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.
- Garnish with peanuts or cashews, if desired.