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
- 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.
- Add the butternut squash, chicken, stock, coconut milk, diced tomatoes, honey and salt. Stir well.
- Let this cook on low heat for an hour or longer if you have time.
- 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*