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!
Ingredients
Scale
- 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
- 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.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American