Coconut Chicken and Squash Soup

Creamy coconut milk joins butternut squash and zucchini in this flavorful chicken soup that's easily prepared in a slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 5 hr 30 mins
• Total Time: 5 hr 50 mins
• Calories: 298 Calories

Ingredients

• 1 (14.5 ounce) can chicken broth
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 stalks celery, thinly sliced
• 2 zucchini, quartered and sliced
• 4 tablespoons lime juice
• 3 tablespoons chopped green onions
• 1 skinless, boneless chicken breast
• 2 (14 ounce) cans light coconut milk
• 1 dash cayenne pepper, or to taste
• 1 medium butternut squash, halved and seeded
• 2 tablespoons fresh grated ginger

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

Place butternut squash face-down in a baking dish filled with 1/4 inch water.

Step 4

Roast squash in the preheated oven until tender, about 30 minutes.

Step 5

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.

Step 6

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.

Step 7

Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.