Renee Clerkin
Dietitian | Nutritionist
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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.