Thai Butternut Squash & Chicken Soup

Prep Time

45 min.

Prep Notes

*To roast butternut squash: Preheat oven to 400 Degrees. Line baking sheet with parchmentpaper.  Halve Butternut Squash lengthways and remove seeds. Place squash flesh down on parchment paper. Bake about40 minutes, until fork easily pokes through skin. Remove from oven and letcool.
I roast my pumpkin the same way for about 20-30 minutes longer.
Can easily be cubed and frozen for use at a later time.

Cooking Time

90 min.


12 servings


3 Tblsp. Coconut Oil
1/2 Roasted Butternut Squash*- Peeled and Cubed
1 pound boneless skinless chicken breasts- cubed
1 Cup chopped onion 
1 Cup Peeled- Chopped Carrots
2 cloves garlic- minced
1 Tblsp Red Curry Paste
2 Tblsp yellow curry powder
1 tsp dried lemongrass
1 cup dry white wine
1 (32 oz.) box organic chicken broth
1 can coconut milk

For Garnish: Pepitas (roasted pumpkin seeds,) Diced Jalepeno, and Chopped Cilantro


In large stock pot or dutch oven, over medium high heat, sauté Chicken in 2 Tblsp. Coconut oil until cooked through. Remove from pot.

In same pot, add remaining oil. Sauté onion and carrots until onions are translucent. Add minced garlic. Saute until fragrant (about 30 seconds.) Add wine. Reduce to about half (approximately 10 minutes.) Add Squash, Curry Paste, Powder, Lemongrass, and Chicken Broth. Reduce to a low boil and simmer for at least 20 minutes. When carrots are easily pierced with a fork, blend soup mixture with an immersion blender being careful not to splatter hot liquid on yourself.

Alternately you can use a blender to blend in small batches, holding lid down tight with a towel, as to not burn yourself should the lid lift.

Return to pot. Add Cooked Chicken and coconut milk. Return to low simmer until ready to serve.


Serve over hot cooked rice or rice noodles. Top w/ Garnish.