Coconut Chicken and Squash Soup recipe
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Ingredients
- 1 skinless, boneless chicken breast 1 (14.5 ounce) can chicken broth 2 (14 ounce) cans light coconut milk 1 medium butternut squash, halved and seeded 2 tablespoons sesame oil 2 zucchini, quartered and sliced 2 stalks celery, thinly sliced 3 tablespoons chopped green onions 4 tablespoons lime juice 2 tablespoons soy sauce 2 tablespoons fresh grated ginger 1 dash cayenne pepper, or to taste
Nutrition Info
- 298 caloriescarbohydrate: 30.6 gcholesterol: 11.3 mgfat: 17.1 gfiber: 5 gprotein: 8.3 gsaturatedFat: 7.8 gservingSize: -sodium: 636.6 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Coconut Chicken and Squash Soup
Directions
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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.
Preheat the oven to 450 degrees F (230 degrees C).
Place butternut squash face-down in a baking dish filled with 1/4 inch water.
Roast squash in the preheated oven until tender, about 30 minutes.
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.
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.
Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.