Coconut Chicken and Squash Soup

Name: Coconut Chicken and Squash Soup
Prep time: 20 min
Cook time: 330 min
Total time: 360 min
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

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I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.

Recipe by Holyflower93

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

5 hrs 30 mins

Additional Time:

10 mins

Total Time:

6 hrs

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
Preheat the oven to 450 degrees F (230 degrees C).
Place butternut squash face-down in a baking dish filled with 1/4 inch water.
Roast squash in the preheated oven until tender, about 30 minutes.
While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

Nutrition Facts (per serving)

298	Calories
17g	Fat
31g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 298
% Daily Value *
Total Fat 17g	22%
Saturated Fat 8g	39%
Cholesterol 11mg	4%
Sodium 637mg	28%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	18%
Total Sugars 6g
Protein 8g
Vitamin C 55mg	274%
Calcium 118mg	9%
Iron 2mg	11%
Potassium 938mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.