Do you crave warm nutritious soups in the wintertime? This ginger chicken squash soup fits the bill.
Preparing squash to use in soups or stews used to be cumbersome. I would attack the tough outer shell of the squash with a sharp knife but all the while, secretly wishing for a chainsaw.
This time I washed the outside of the squash, pierced it in about 10 places with a sharp knife and microwaved it on high for 10 minutes. I then let it cool down a bit before tackling it. As I divided the squash in half across the middle the knife glided through the formerly tough shell as if it were butter. I scooped out the seeds with a spoon and, using a small sharp knife, cut the skin away from the flesh. I needed to microwave for another 5 minutes to ensure that the flesh was soft and cooked through.
This recipe calls for any kind of winter squash … I used a Kuri squash but a butternut, delicata, Hubbard or acorn would work just as well.
Winter squashes are nutrition powerhouses … especially high in vitamin A and C.
Serves 1 1/2 cups
Perfect soup for a cold winter's day.
30 minPrep Time
15 minCook Time
45 minTotal Time
one large yellow onion diced
1 tablespoon minced fresh ginger
1 apple diced (1/2 inch)
1 large clove garlic minced
1-2 tablespoons coconut oil
3 1/2 cups chicken broth
winter squash to yield 4-5 cups when cooked
1 1/2 teaspoons cinnamon
one 13 ounce (400 mL) tin full fat coconut milk
2-4 boneless, skinless chicken breasts cubed (3/4 inch or so)
In a large pot like this one from amazon.com saute the onion in coconut oil until golden and transparent.
Add the ginger and garlic and apple and saute just until lightly cooked.
Add the chicken broth and squash and simmer lightly until the apple is softened.
Add the coconut milk (I use this kind from amazon.com), and seasonings.
Add the chicken and simmer lightly just until the chicken is cooked through.
Adjust seasonings if necessary.
1. The flavor in this soup depends partly on the chicken broth so don't substitute more than half the broth with water.
2. Use any solid compliant fat to saute the onions.
3. A regular blender can be used to puree the soup but caution should be used if the soup is still hot.