The weather has been awfully chilly lately and today especially has been cold, cloudy, and rainy. What’s better than a hot bowl of soup during the frigid Fall/Winter months? Many comforting soup recipes are not so healthy, but my thai curried chicken, butternut squash, and spinach soup is good and good for you!
I don’t mind a cloudy, rainy Winter day because it gives me an opportunity to stay indoors and take care of household chores. Aside from washing sheets and towels, vacuuming, and reorganizing my refrigerator, I decided to cook a fulfilling and healthy soup. I originally got this recipe from the nutritionists at the gym I work out at here in Austin; however, I had to do a little tweaking to the recipe to make it more of my own.
I love butternut squash because it is one of the perfect winter vegetables to cook with. It is low in fat and packed with fiber, making it one of the best vegetables to keep you full and satisfied for hours after consumption. Furthermore, it contains vitamin B6 which promotes a strong immune system something we’ll need during cold and flu season.
For this recipe you will need:
1 large boneless, skinless chicken breast
1 organic butternut squash, pureed in a food processor
1/2 yellow onion, small dice
1 cup light coconut milk
1 cup water or chicken stock
1 Tbsp thai red curry paste
1/2 juice of a lime
1 cup baby spinach
1 Tbsp light brown sugar
2 Tbsp coconut oil
2 Tbsp olive oil
Salt and Pepper to taste
Season the chicken breast with salt and pepper on both sides. In a small sauté pan, heat 2 Tbsp olive oil and brown the chicken on both sides for about 5 minutes. Don’t worry about cooking the chicken through; it just needs a nice brown exterior. Transfer the chicken to a cutting board and cut into 1/2 inch pieces. Then, in a medium sauce pot, heat the coconut oil and sweat the onion on medium-low heat, about 7 minutes. Add the pureed butternut squash, coconut milk, and water. Give everything a nice stir and bring the mixture to a small boil.
Once the soup has reached a boil, turn the heat down to a simmer and add the chicken pieces. Be sure to stir occasionally. Allow the chicken to simmer with the soup for about 20-25 minutes. Then, stir in the spinach, lime juice, curry paste, and brown sugar. Continue cooking until all of the flavors have incorporated, about 20 more minutes. Season the soup with salt and pepper to taste. That’s all it takes – super simple and super delicious!