Butternut squash soup is a favorite dish consisting of butternut squash, onions, garlic, ginger, coconut milk coconut cream, and spices. The soup is slow-cooked in a crockpot or steamer for two hours to melt away the vegetables into the broth. The cooking process makes this dish creamy and rich without using any dairy products. This soups mild flavor does well with most soups, especially in cold seasons when one needs to feel warm inside out. You can find the recipe below!
Ingredients
1 medium butternut squash 8 cups, cubed
14 oz can coconut milk full fat*
2 cups water
2 tbsp maple syrup or honey
1 tbsp red curry paste
1-inch ginger peeled & grated
1 garlic clove crushed
1 1/2 tsp salt
4-5 kaffir lime leaves optional**
1.5 lbs chicken any parts, skin on or off-I used chicken breasts
2 cups quinoa cooked
2 large red bell peppers thinly sliced
1/3 cup peanuts unsalted
1/4 cup cilantro chopped
1/2 lime juice of
Instructions
In a large slow cooker, add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt, lime leaves, and chicken. Cover and cook on Low for 8 hours or on High for 4 hours.
Remove chicken and shred using two forks. Discard lime leaves. Using an immersion blender, blend soup until smooth.
Add chicken, quinoa, bell peppers, peanuts, cilantro, and lime juice. Stir and serve hot. Alternatively, you can serve toppings separately.
