Creamy Coconut Butternut Squash Chicken Soup

If you are craving something warm, nourishing, and comforting, you HAVE to try this Creamy Coconut Butternut Squash Chicken Soup. It’s hearty without being heavy, thanks to the velvety roasted squash and shredded chicken, and the coconut milk gives it that irresistible creaminess without any dairy. Add in the subtle heat from curry spices and a pop of color from fresh spinach, and you’ve got yourself a soup that feels like a hug in a bowl.

I first made this soup on a chilly Sunday afternoon when I had a leftover rotisserie chicken and a butternut squash sitting on the counter. It came together so quickly and had so much flavor. Now it’s a regular on our fall and winter dinner menu and it’s great for meal prep, too!

If you’re looking for a way to ease into fall cooking with something simple, wholesome, and delicious—make this soup. Trust me, it’s one of those recipes that becomes part of your cold-weather rotation after just one spoonful.

• 1 medium butternut squash, peeled and cut into 1/-inch cubes
• 1 tablespoon olive oil

• 1 tablespoon olive
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger, about 1-inch piece of ginger
• 1 tablespoon yellow curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Dash of crushed red pepper flakes
• 4 cups chicken broth
• 2 cups shredded chicken, we use rotisserie
• 13.5 oz can full fat coconut milk
• 1 cup chopped spinach
• Pepitas, for garnish, optional