Coconut Curry Soup with Butternut Squash

I've been playing around with varying this soup up for nearly 10 years.  It's been ever-evovling. This is an updated version from when I first posted this recipe.  I have always used sweet potato in this but decided to try butternut squash and the change up did not disappoint.  To me, this is always a welcome dish in the heart of late fall and winter when the weather has been a bit bleak with all the gray and rain we have in Seattle.  This soup is still hearty but feels fresh with all the vibrant colors it possesses.  This meal is also a one-pot meal (minus the rice) so a double plus in my book.  For vegans, swap out the chicken stock for veggie and add lentils instead of the chicken!  I hope you enjoy this richly spiced and bright soup during the cold and dark days of winter!

Ingredients:

Serves 4-6

1 1/2 lb chicken thigh (about 4-5 thighs)

2 tablespoons coconut 0il, divided

1 1/2 cups yellow onion, diced (about 2 small onions)

1 1/2 cups roasted butternut squash OR sweet potatoes, diced

4 cups red bell pepper, sliced

24 oz chicken stock

1 14 oz can of coconut milk  

1/2 teaspoon chili powder

1 tablespoon curry powder

1 teaspoon fresh ginger, minced (dried is OK too)

1 teaspoon ground cardamom

1/2 teaspoon fresh garlic, minced (dried is OK too)

1/2 teaspoon kosher salt 

1/2 teaspoon fresh ground pepper
Lime wedges
Cilantro
Cooked white or brown rice

Steps:

1) If using butternut squash...cut lengthwise, rub on olive oil, placed face down on a parchment-lined baking sheet, and bake for about 45-60 minutes at 400 or until it can be pierced easily with a knife. If using sweet potato, see below.**

2) Drop in 1 tablespoon of coconut oil in a medium stock pot or dutch oven.  Once oil is hot, place chicken in pot and brown on both sides (chicken may stick a little).  Once chicken is lightly browned, remove chicken and set aside on a plate, including juices.

3) While chicken is browning, prep your veggies.

4) To the same pot, add in the other tablespoon of coconut oil and add in the onion.  Cook over medium heat until onion begins to soften, 1-2 minutes.  Then add in all of the spices: chili powder, curry, ginger, cardamom, garlic, salt and pepper. Let the spices begin to open up from the heat - about 2-3 minutes.

5) Add in the chicken first, then stock, then peppers. **If using sweet potatoes instead of squash, add the potatoes with the peppers at this point.

6) Cover and bring to a boil, then simmer with lid slightly off to allow steam to escape for about 30-45 minutes, or until the chicken slices/shreds easily.

7) When chicken is done, remove from the pot and shred.  Place chicken back in the pot and mix in the Coconut Milk.  Add butternut squash to individual bowls or add to stock pot all at once.
 
To serve up, I recommend serving in bowls with rice (I made coconut rice: 1 cup uncooked rice + 1 can coconut milk, and you may need to add extra 2-4 tabs water), garnished with cilantro and a lime wedge.