Coconut Chicken And Squash Soup Recipes

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COCONUT CHICKEN AND SQUASH SOUP



Coconut Chicken and Squash Soup image

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.

Provided by Holyflower93

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 6h

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 298 calories, Carbohydrate 30.6 g, Cholesterol 11.3 mg, Fat 17.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 7.8 g, Sodium 636.6 mg, Sugar 6.2 g

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER



Butternut Squash Soup with Coconut Milk and Ginger image

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h20m

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

  • Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
  • In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
  • Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

COCONUT CURRY BUTTERNUT SQUASH SOUP



Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
  • Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  • Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  • Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
  • Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
  • Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

COLORFUL CHICKEN 'N' SQUASH SOUP



Colorful Chicken 'n' Squash Soup image

When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings (5-1/4 quarts).

Number Of Ingredients 7

1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups)
1 bunch kale, trimmed and chopped
6 medium carrots, chopped
2 large onions, chopped
3 teaspoons salt

Steps:

  • Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

BUTTERNUT SQUASH AND COCONUT SOUP



Butternut Squash and Coconut Soup image

Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.

Provided by tummy_mummy

Categories     Pumpkin

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 garlic clove, finely chopped
4 shallots, finely chopped
5 cm fresh gingerroot, grated
900 g butternut squash, peeled and chopped
850 ml vegetable stock
1 tablespoon fennel seed, roasted and ground
1 tablespoon coriander seed, roasted and ground
85 g creamed coconut, crumbled
salt and pepper
4 tablespoons fresh coriander (to garnish)

Steps:

  • Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
  • Add the squash and the stock, bring to the boil and simmer until squash is soft.
  • Add the spices and coconut, stirring until the coconut melts.
  • Blend until smooth and creamy.
  • Return to the pan and heat through. Before serving garnish with coriander.

Nutrition Facts : Calories 301.2, Fat 18.8, SaturatedFat 13.6, Sodium 21.6, Carbohydrate 36, Fiber 5.6, Sugar 5, Protein 4.3

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