Curried Butternut Squash & Chicken Soup {Whole30}


This tasty soup is something I whipped up on a snowy day last week. It was the perfect warm meal to end the day with. I'm not a huge fan of soup for dinner because it just doesn't fill me up, so when I make soup I tend to pack it full of stuff so I'm not hungry by the time I go to bed. 

This recipe was completely made up on my own based on what I had in my fridge and freezer. I knew I needed to make something in the InstantPot because it was suddenly 4pm and I had not defrosted anything for dinner (but this is not surprising, I commonly have this issue). 

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Whole30 Curried Butternut Squash & Chicken Soup

Paleo // Grain-free // Gluten-free // Dairy-free // Whole30

Yield: 6 servings
Total time: 1 hour

1 tablespoon ghee or coconut oil
1 onion, chopped
3 chicken breasts
2 cloves garlic, minced
1 tablespoon ground ginger
1 tablespoon curry powder
1/2 teaspoon garlic chili paste
1 cup chicken broth
1 can full-fat coconut milk
2 cups butternut squash, diced (I used frozen)
1 bag frozen chopped kale or spinach (optional)
Salt to taste

Turn on the saute function on your InstantPot and heat the oil or ghee. Add the onion and saute for a minute or two. Add the garlic, ginger, curry powder, salt and chili paste and stir well. Put the chicken breasts in (mine were still frozen) and let everything cook for just a minute. Pour in the chicken broth. Put the lid to the InstantPot on and make sure the valve is set to sealing. Cook the chicken on high pressure for 15-30 minutes (I cook frozen chicken breasts for 30 minutes, but if they weren't frozen I would have set it for 15). 

Once the chicken is cooked let the steam release naturally for about 10 minutes and then release the rest manually. Remove the chicken to a bowl. Add the butternut squash and coconut milk to the InstantPot and cook on high pressure for about 10 minutes. While the squash is cooking, shred the chicken. 

One the squash is done cooking, release the steam manually. Blend the squash mixture using a stick blender or in batches in a regular blender. Taste and adjust seasoning as needed. Once the soup is blended (I put mine back into the InstantPot) stir in the chicken. If you are using kale or spinach, stir the frozen vegetables in and stir well. Let sit until warmed (you can turn the saute function back on if you wish). Serve.

Note: If you want to use a slow cooker instead, place all the ingredients (except the frozen vegetables) into the slower cooker and cook on low for 6-8 hours (or until the chicken shreds easily). Remove the chicken and shred the chicken. Blend the soup. Combine and serve. 

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Martha Rosenstein