Butternut Squash & Curry Chicken Soup

I absolutely love squash of any kind.  Whether it’s a yellow squash, spaghetti squash, or a butternut squash, I just can’t seem to get enough!  So, I’ve been in a food rut lately… Well, maybe not a food rut.  Maybe more like just lacking creativity.  I tried to get creative today, but let’s be honest…I just threw everything in a pot and hoped for the best!  It’s November and STILL 80 degrees in South Florida, but my stomach is craving fall-like foods.  Chili, soups, or one-pot meals with squash SCREAM fall in my opinion.  It’s comfort food at its best and I LOVE IT!  AND…It’s totally healthy and so tasty!!  SCORE!!!  Now… GO MAKE YOU SOME!!!


Yields: 4-6 servings

  • 2 tbsp fat (I use equal parts olive oil and butter)
  • 1 onion, chopped
  • 2 tbsp fresh ginger, minced
  • 4-5 garlic cloves, minced
  • 2-3 tbsp red curry paste
  • 1 red bell pepper, diced
  • 2 cups mushrooms, sliced
  • 1 large butternut squash, peeled and diced
  • 2 lb rotisserie chicken, chopped (skinless/boneless)
  • 3 cups chicken stock
  • 1-14 oz can coconut milk
  • 1-14 oz can organic diced tomatoes
  • 1 heaping tbsp honey
  • 2 tsp kosher salt
  • (Depending on how many people you have eating) 4-6 large handfuls (1 handful per person) kale or spinach


  1. In a large Dutch oven, melt your fat on medium-high heat.  Add the onion and let it cook for about 5 minutes.  Then add the following: ginger, garlic, bell pepper, mushrooms, and red curry paste.  Let this cook for about 5 more minutes.
  2. Add the butternut squash, chicken, stock, coconut milk, diced tomatoes, honey and salt.  Stir well.
  3. Let this cook on low heat for an hour or longer if you have time.
  4. This part is up to you:  Add your spinach or kale to the soup and let it cook for a couple minutes OR add a handful to your bowl, then ladle the soup on top to let it wilt just enough.  Serve with some homemade Paleo Flatbread and enjoy a lovely meal!  *Check under my Appetizers tab for the Paleo Flatbread*



use this one




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