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Coconut Chicken and Squash Soup
Coconut Chicken and Squash Soup
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Prep Time:
20 minutes
Cook Time:
330 minutes
Total Time:
360 minutes
Velvety coconut milk enhances butternut squash and zucchini in a succulent slow cooker chicken soup.
Ingredients:
  • 1 skinless, boneless chicken breast
  • 1 (14.5 ounce) can chicken broth
  • 2 (14 ounce) cans light coconut milk
  • 1 medium butternut squash, halved and seeded
  • 2 tablespoons sesame oil
  • 2 zucchini, quartered and sliced
  • 2 stalks celery, thinly sliced
  • 3 tablespoons chopped green onions
  • 4 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh grated ginger
  • 1 dash cayenne pepper, or to taste
Instructions:
  • Add chicken breast and chicken broth to a 3-quart slow cooker. Cook on Low for 4 hours until chicken shreds easily and reaches 165 degrees F. Shred with 2 forks and stir in coconut milk.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Arrange the butternut squash cut-side down in a baking dish with 1/4 inch of water.
  • Roast the squash in the preheated oven until tender, approximately 30 minutes.
  • As the squash is roasting, warm sesame oil in a saucepan over medium heat. Sauté zucchini, celery, and green onions for 2 minutes. Stir in lime juice, soy sauce, and ginger. Cook until veggies are tender, around 2 minutes. Transfer the mixture to the slow cooker. Mix well and add a dash of cayenne pepper to season.
  • Take the roasted squash out of the oven and allow it to cool for 10 minutes. Slice each half into 1-inch strips. Carefully cube the squash flesh into 1-inch pieces without cutting through the skin. Scoop out the cubed flesh with a spoon and transfer it to the slow cooker.
  • Simmer covered on Low until the squash is completely tender and the flavors have combined, for at least 1 hour.

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