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Curried Butternut Squash and Chicken Soup

Ashley Lonsdale

Ashley Lonsdale

January 1, 2024
Curried Butternut Squash and Chicken Soup in a bowl
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4

Servings

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Poultry

Protein

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Our Sourcing Standards

Ingredients

  • extra-virgin olive oil

  • 3 garlic cloves

    minced

  • ½ tsp preferred curry powder

  • 1 can unsweetened coconut milk

    full-fat

  • 3 cups chicken stock or bone broth

  • Kosher salt

  • Freshly ground black pepper

  • 3 cups diced butternut squash

  • 12 oz ButcherBox Organic Diced Seared Chicken Breast

  • 2 cups baby spinach

  • Lime wedges

    for serving

Step By Step

Instructions

1
In a large pot over medium heat, add enough olive oil to coat the bottom of the pot. Add the garlic and cook until fragrant.
2
Add the curry powder and cook for 30 seconds, then add the coconut milk and chicken stock, and bring to a boil. Season the broth with salt and pepper.
3
Add the squash, cover, and simmer for 15 minutes, or until the squash is tender.
4
Add the chicken breasts and baby spinach and remove from the heat. Stir until the spinach is wilted and the chicken is heated through. Serve with lime wedges.

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