This soup delivers a beautiful balance of sweet, savory, and subtly spiced flavors. The butternut squash creates a naturally creamy base, while coconut milk adds richness without feeling heavy. Tender pieces of chicken make it hearty enough to serve as a complete meal.
It’s also easy to prepare in one pot and ideal for meal prep. The flavors deepen as it sits, making leftovers even more delicious the next day. Whether you’re looking for comfort food or something wholesome and dairy-free, this recipe checks all the boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon curry powder 1/2 teaspoon ground cumin 4 cups butternut squash, peeled and cubed 1 pound boneless, skinless chicken breasts or thighs 4 cups chicken broth 1 can (13.5 ounces) full-fat coconut milk Salt to taste Black pepper to taste 1 tablespoon lime juice Fresh cilantro for garnish (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
Stir in the garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the curry powder and cumin, stirring to toast the spices for about 1 minute.
Add the cubed butternut squash, chicken, and chicken broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender and the chicken is fully cooked.
Remove the chicken from the pot and set aside. Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, carefully blend in batches and return to the pot.
Stir in the coconut milk and return the soup to a gentle simmer.
Shred or dice the cooked chicken and add it back to the pot. Stir to combine.
Add lime juice and season with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro if desired.
Servings and timing
This recipe makes about 4–6 servings.
Preparation time: 15 minutes Cooking time: 30–35 minutes Total time: About 50 minutes
Variations
For a spicier version, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions. You can also stir in a spoonful of red curry paste for deeper flavor.
Swap chicken breasts for thighs for extra tenderness, or use rotisserie chicken to save time—simply add it after blending the soup. For a vegetarian option, replace the chicken with chickpeas and use vegetable broth.
You can also add a handful of spinach at the end for extra greens or top with toasted pumpkin seeds for crunch.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop over time.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to reach your desired consistency. It can also be reheated in the microwave in short intervals.
This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen butternut squash?
Yes, frozen squash works well and saves prep time. Simply simmer until tender before blending.
Is this soup dairy-free?
Yes, the creaminess comes from coconut milk rather than dairy.
Can I make it in a slow cooker?
Yes, add all ingredients except coconut milk and lime juice to the slow cooker and cook on low for 6–7 hours. Blend, then stir in coconut milk and lime juice before serving.
How do I make it thicker?
Simmer uncovered for a few extra minutes or reduce the amount of broth slightly.
Can I substitute sweet potatoes for butternut squash?
Yes, sweet potatoes provide a similar sweetness and creamy texture.
What kind of coconut milk should I use?
Full-fat coconut milk provides the richest texture, but light coconut milk can be used for a lighter version.
Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as the flavors meld together.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F and be easy to shred.
Can I add noodles or rice?
Yes, cooked rice or small noodles can be stirred in for a heartier meal.
What can I serve with this soup?
It pairs well with crusty bread, naan, or a simple side salad.
Conclusion
Creamy Coconut Butternut Squash Chicken Soup is a rich, comforting dish that combines wholesome ingredients with bold, warming flavors. With its velvety texture and satisfying balance of sweetness and spice, it’s a cozy recipe you’ll want to make throughout the cooler months.
This Creamy Coconut Butternut Squash Chicken Soup is a rich, comforting bowl packed with tender chicken, sweet butternut squash, and silky coconut milk. Gently spiced with curry and cumin, this Creamy Coconut Butternut Squash Chicken Soup is dairy-free, nourishing, and perfect for cozy weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1/2 teaspoon ground cumin
4 cups butternut squash, peeled and cubed
1 pound boneless, skinless chicken breasts or thighs
4 cups chicken broth
1 can (13.5 ounces) full-fat coconut milk
Salt, to taste
Black pepper, to taste
1 tablespoon lime juice
Fresh cilantro, for garnish (optional)
Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 4–5 minutes until softened.
Add Garlic & Ginger: Stir in garlic and grated ginger. Cook 30 seconds until fragrant.
Toast the Spices: Add curry powder and cumin. Stir for about 1 minute to toast the spices.
Simmer: Add cubed butternut squash, chicken, and chicken broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until squash is tender and chicken is fully cooked.
Blend the Base: Remove chicken and set aside. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches using a countertop blender and return to pot).
Add Coconut Milk: Stir in coconut milk and bring back to a gentle simmer.
Shred Chicken: Shred or dice the cooked chicken and return it to the pot.
Finish & Serve: Stir in lime juice. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Notes
For extra heat, add red pepper flakes or diced jalapeño.Use rotisserie chicken to save time—add after blending.Swap chicken for chickpeas and use vegetable broth for a vegetarian version.If soup thickens too much when reheating, add broth or water.Full-fat coconut milk creates the creamiest texture, but light works for a lighter option.
