Ingredients

The following ingredients have 6 Servings
  • 1 medium butternut squash (8 cups) (cubed)
  • 1 inch fresh ginger (grated)
  • 1 garlic clove (grated)
  • 1 tbsp red curry paste
  • 2 tsp oil (for frying)
  • 1.5 lbs boneless & skinless chicken breasts
  • 14 oz can coconut milk (full fat)
  • 2 cups chicken broth (low sodium)
  • 2 tbsp maple syrup or honey
  • 1 1/2 tsp salt
  • 4-5 kaffir lime leaves (optional)
  • 2 large red bell peppers (thinly sliced)
  • 1/3 cup peanuts (unsalted)
  • 1/4 cup cilantro (finely chopped)
  • 1/2 lime (juice of)

Instruction

  • Preheat large heavy bottom pot or Dutch oven on medium heat and add oil. Add ginger, garlic, red curry paste and cook for 30 seconds, stirring frequently.
  • Add chicken breasts, butternut squash, coconut milk, chicken broth, maple syrup, salt and kaffir lime leaves (if using). Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
  • Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth.
  • Add chicken, bell peppers, peanuts, cilantro and lime juice. Stir and serve hot. Alternatively you can serve toppings separately.