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Slow Cooker Curried Squash & Chicken Soup
Slow Cooker Curried Squash & Chicken Soup
October 17, 2018    POSTED IN  Recipes

This is one of my all-time favorite recipes. As soon as the weather starts to cool and squash makes its appearance at the store, I make my appearance in front of the slow cooker. And I’ll continue to make this soup for the next few months. Let me know if you love it as much as our family does!

Slow Cooker Curried Squash & Chicken Soup
SERVES: 6-8
INGREDIENTS
1 medium butternut squash, cubed (about 8 cups)
13.5 ounce can full fat coconut milk
2 cups water
1 tablespoon honey
1 tablespoon red curry paste
1 inch ginger, peeled and grated
1 garlic clove, minced
1 teaspoon salt
1.5 lbs. chicken breast
2 large red bell peppers, thinly sliced
4 cups chopped spinach
Chopped cilantro, chopped cashews, and fresh lime juice to garnish (optional, but worth it ☺)
DIRECTIONS
1

In a large slow cooker, add squash, coconut milk, water, honey, curry paste, ginger, garlic, salt and chicken. Cover and cook on low for 8 hours on low, or 4 hours on high.

 

2

Remove chicken and shred with a fork. Use an immersion blender to blend the remaining soup until smooth.

3

Stir in chicken, bell peppers and spinach. Cover and cook for an additional 5-10 minutes, until spinach wilts and bell peppers soften. Serve hot with cilantro, cashews and fresh lime juice.

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