Coconut Chicken and Butternut Squash Soup

Follow our step-by-step guide on how to make Coconut Chicken and Butternut Squash Soup.

1. Step 1

   In a 3-quart slow cooker, combine the chicken breast and chicken broth. Cover and cook on Low for about 4 hours, or until the chicken is fully cooked and shreds easily. An instant-read thermometer should read at least 165°F (74°C). Shred the chicken using two forks and pour in the coconut milk.

2. Step 2

   Preheat your oven to 450°F (230°C).

3. Step 3

   Place the butternut squash halves face-down in a baking dish filled with 1/4 inch of water. Roast in the preheated oven for about 30 minutes, or until tender.

4. Step 4

   While the squash is roasting, heat the sesame oil in a saucepan over medium heat. Add the zucchini, celery, and green onions, cooking for 2 minutes. Then, stir in the lime juice, soy sauce, and ginger. Cook for an additional 2 minutes, stirring frequently, until the vegetables are soft but not mushy. Pour this mixture into the slow cooker and stir to combine. Season with cayenne pepper to taste.

5. Step 5

   Once the squash is done roasting, let it cool for 10 minutes. Slice the halves into 1-inch strips and scoop out the flesh, cutting it into 1-inch cubes. Add the cubed squash to the slow cooker.

6. Step 6

   Cover the slow cooker and continue to cook on Low for at least 1 hour, allowing the flavors to meld and the squash to fully cook down.