Name: Curried Butternut Squash Soup (with Kale and Chicken)
Prep time: 2 min
Cook time: 30 min
Total time: 32 min
Ingredients: 1 1/3 cup pureed butternut squash (I used frozen butternut squash); 1/2 large onion, chopped; 2 cups fresh kale, leaves torn; 1 large skinless chicken breast, cubed; 1/2 14-ounce can light coconut milk; 1 tablespoon red curry paste; 1/2 teaspoon dried ginger; 1 1/2 cup reduced sodium chicken stock; 1 tablespoon fish sauce

Description

This is a delicious and comforting soup to enjoy anytime during the year!

Ingredients

Scale

1 1/3 cup pureed butternut squash (I used frozen butternut squash)
1/2 large onion, chopped
2 cups fresh kale, leaves torn
1 large skinless chicken breast, cubed
1/2 14-ounce can light coconut milk
1 tablespoon red curry paste
1/2 teaspoon dried ginger
1 1/2 cup reduced sodium chicken stock
1 tablespoon fish sauce

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Instructions

Heat a large saucepan over medium-high heat. Pour in 1/4 can of light coconut milk and whisk in curry paste. Simmer for ~1 minute.
Add chopped onions and simmer for another ~3 minutes. Add chicken, butternut squash, kale, ginger, another 1/4 can of coconut milk, chicken stock and fish sauce. Cover and bring to a boil.
Lower heat to a simmer, and cook uncovered for an additional 25 minutes to allow flavors to develop.
Ladle into bowls and enjoy!