Butternut Squash Soup with Coconut Milk Recipe

Ingredients

• 2.5 lb Butternut Squash (peeled, seeded, diced into 1‑inch cubes)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 1 large Onion (diced)
• 2 cloves Garlic (minced)
• 1 Tbsp Kosher Salt (adjust to taste)
• 1 Tbsp Fresh Thyme (leaves only, roughly chopped)
• 1 tsp Red Pepper Flakes (optional for heat)
• 1/2 tsp Cayenne Pepper (adds heat; can substitute paprika for milder flavor)
• 1 tsp Granulated White Sugar (helps caramelize the squash)
• 1 cup Chicken Stock (low‑sodium)
• 1 cup Coconut Milk (full‑fat for creaminess; reserve 2 Tbsp for garnish)
• 4 pieces Chicken Thighs (boneless, skinless; trimmed)
• 2 Tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare the Squash

   Cut the butternut squash in half lengthwise, scoop out the seeds, and dice the flesh into 1‑inch cubes.

   Time: PT5M

2. Dice Onion and Mince Garlic

   Dice the large onion and mince the garlic cloves.

   Time: PT3M

3. Melt Butter

   Place the sauté pan over medium‑high heat and melt 2 Tbsp butter.

   Time: PT2M

4. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the pan; cook, stirring, until the onion becomes translucent (about 3 minutes).

   Time: PT3M

5. Brown the Squash

   Add the diced squash to the pan. Cook, stirring occasionally, until the pieces develop a golden‑brown exterior and begin to soften (about 10 minutes).

   Time: PT10M

6. Add Seasonings and Caramelize

   Stir in the salt, thyme, red‑pepper flakes, cayenne, and sugar. Continue cooking, stirring every few minutes, until the mixture caramelizes lightly (about 10 minutes).

   Time: PT10M

7. Add Liquids and Simmer

   Pour in 1 cup chicken stock and 1 cup coconut milk. Bring to a gentle boil, then reduce heat to medium‑low, cover, and let simmer for 30 minutes so flavors meld.

   Time: PT30M

8. Add Chicken Thighs

   Nestle the chicken thighs into the soup. Continue to simmer, uncovered, for about 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

   Time: PT10M

9. Thicken by Mashing

   Using the back of a spoon or a potato masher, gently mash some of the squash pieces in the pot to thicken the broth.

   Time: PT2M

10. Garnish and Serve

    Remove the pan from heat. Ladle soup into bowls, drizzle a little reserved coconut milk, and sprinkle chopped cilantro on top.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g