Pin it
This soul-warming soup has become my winter favorite. The tender chicken and sweet butternut squash swim in a perfectly spiced curry broth creating pure comfort in every spoonful. I love making this on chilly evenings when we need something nourishing and satisfying.
Why This Recipe Works
I love how practical this soup is while still feeling special. Its perfect for busy weeks since it freezes beautifully and makes meal prep a breeze. The rich curry flavors and wholesome ingredients keep you feeling energized. Since its naturally gluten and dairy free everyone can enjoy it.
Everything You Need
- Chicken: 2 cups cooked and shredded chicken, preferably from chicken breast for lean protein.
- Butternut Squash: 3 cups peeled and cubed, fresh or frozen. Look for firm squash with a deep orange hue for sweetness.
- Onion: 1 medium onion, diced finely for a flavorful base.
- Carrots: 2 medium carrots, peeled and sliced thinly to add natural sweetness.
- Garlic: 2-3 cloves, minced for a fragrant kick.
- Spices: 1 tablespoon curry powder and 1 teaspoon ground cumin for warmth and depth.
- Chicken Broth: 4 cups low-sodium chicken broth to create a savory base.
- Coconut Milk: 1 cup (optional) for a creamy finish and mild sweetness.
- Olive Oil: 1 tablespoon for sautéing the vegetables.
- Salt and Pepper: To taste, for balancing flavors.
Lets Make Soup
- Prepare the Vegetables
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, sautéing for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Spices
- Stir in 1 tablespoon of curry powder and 1 teaspoon of cumin, toasting the spices for 1 minute to enhance their flavor.
- Add the Squash and Broth
- Add 3 cups of cubed butternut squash and pour in 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, or until the squash is tender.
- Blend the Base
- Using an immersion blender, partially blend the soup to create a creamy consistency while leaving some chunks for texture.
- Add the Chicken
- Stir in 2 cups of shredded chicken and let the soup simmer for an additional 5 minutes to heat through.
- Finish and Serve
- Season with salt and pepper to taste. For a creamy version, stir in 1 cup of coconut milk just before serving. Garnish with fresh cilantro if desired.
Building Great Flavor
The secret to this soups amazing taste starts with those classic soup vegetables onions carrots and garlic. They create such a wonderful foundation that perfectly balances the curry spices and sweet butternut squash. Sometimes I add celery or leeks too you really cant go wrong.
Meal Prep Magic
This is one of my favorite soups for meal prep because it freezes so well. Just let it cool completely portion it out and pop it in the freezer. It stays perfect for up to three months. When youre ready for a bowl thaw it overnight and warm it gently adding a splash of broth if needed.
Pin it
Good For You Too
Even though this soup tastes rich its actually quite light. The chicken gives you protein while the squash makes it filling without being heavy. Its naturally free from gluten and dairy making it perfect for everyone to enjoy.
Packed With Goodness
I love how this soup nourishes your body while warming your soul. The butternut squash loads you up with vitamins A and C while the chicken keeps you satisfied with lean protein. Those curry spices arent just delicious they bring anti inflammatory benefits too. Its comfort food you can feel good about eating.
Perfect Pairings
We love dunking crusty bread into this soup or keeping it light with a fresh salad on the side. Try sprinkling some roasted pumpkin seeds on top for crunch or swirl in coconut cream for extra richness. A glass of crisp white wine makes it feel extra special.
Keep It Fresh
Storing this soup is a breeze. It keeps beautifully in the fridge for about 4 days perfect for quick lunches. For longer storage pop portions in the freezer theyll stay good for 3 months. When reheating just warm it slowly adding a splash of broth if its thickened up.
Make It Your Own
Feel free to play with this recipe. Add some heat with cayenne or fresh chilies. My vegetarian friends love it with chickpeas instead of chicken. A splash of coconut milk makes it extra creamy and try adding different vegetables like spinach or cauliflower for variety.
Freezer Tips
This soup is my secret weapon for busy weeks since it freezes so perfectly. Let it cool completely then portion it into containers or freezer bags. I like laying the bags flat to save space. When you need a quick meal just thaw overnight and warm it up its like having a homemade dinner ready to go.
Pin it
Frequently Asked Questions
- → Can I adjust the spice level?
Yes, use mild, medium, or hot curry powder based on your preference. You can also adjust the amount of ginger and turmeric.
- → Can I use chicken thighs?
Yes, boneless skinless chicken thighs work well as an alternative to breast meat and can add more flavor.
- → Why blend only part of the soup?
Partial blending creates a thicker texture while maintaining some vegetable chunks for interest and texture.
- → Can I freeze this soup?
Yes, this soup freezes well. Cool completely before freezing and reheat gently when ready to serve.
- → What can I serve with this soup?
Serve with naan bread, rice, or crusty bread. Fresh coriander adds a nice finishing touch.
Conclusion
A hearty and nutritious soup featuring tender chicken and butternut squash, seasoned with aromatic curry spices and ginger, offering a comforting and flavorful meal experience.