Description
This comforting Thai-inspired fusion soup is the perfect blend of creamy coconut milk, aromatic ginger, and sweet butternut squash. It is a nutritious, protein-packed meal that develops deep, complex flavors in the slow cooker with minimal effort. Naturally gluten-free and deeply nourishing, this golden, velvety soup is finished with a bright squeeze of lime and fresh cilantro, making it an ideal choice for busy days when you want a restaurant-quality meal at home.
Ingredients
1 lb boneless skinless chicken breast or thighs, cut into chunks
6-8 cups butternut squash, peeled and 1-inch cubed
1 small yellow onion, finely diced
1 can (14 oz) full-fat coconut milk
2 cups low-sodium vegetable broth
3 tablespoons Thai red curry paste (ensure no shrimp/alcohol ingredients)
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1/2 cup uncooked quinoa
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Instructions
Place the diced butternut squash, onion, garlic, and ginger into the slow cooker.
Add the chicken chunks and uncooked quinoa on top of the vegetables.
In a small bowl, whisk together the coconut milk, vegetable broth, and red curry paste until smooth.
Pour the coconut milk mixture over the ingredients in the slow cooker.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the squash is tender.
Before serving, stir in the fresh lime juice.
Ladle into bowls and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits; add a splash of broth when reheating. For a smoother texture, you can use an immersion blender to lightly puree some of the squash directly in the pot before adding the chicken.