Roasted Butternut Squash Chicken Curry Soup with Coconut Milk
A warming curry-spiced soup featuring roasted butternut squash, tender chicken, and creamy coconut milk. Golden raisins add subtle sweetness while garbanzo beans provide hearty protein and texture. The roasted vegetables create a rich base that's partially mashed for body while maintaining chunky pieces. Fresh spinach wilts in at the end for color and nutrients. This comforting soup works perfectly for cool weather dinners or meal prep, offering a satisfying blend of warming spices and creamy richness.
Ingredients
- 1 pound butternut squash, chopped in one-half inch pieces
- 1 medium sweet onion, cut into slices
- 1 T. curry powder
- 1 tsp. cumin
- salt and pepper
- 1 T. olive oil
- 1 32 oz. chicken broth
- 1 15 oz. Bush's Garbanzo Beans, rinse and drained
- ½ cup golden raisins
- 2 cups chicken, chopped
- 4 cups spinach
- 2 14 oz. cans light coconut milk
Instructions
- 1
Preheat oven and combine squash, onions, olive oil, curry powder, salt and pepper in shallow roasting pan
- 2
Drizzle with olive oil and roast until tender
- 3
Combine roasted squash mixture, broth, beans, raisins and chicken in large pot or Dutch oven
- 4
Bring to boil, reduce heat and simmer
- 5
Add cumin and season with salt and pepper to taste
- 6
Mash ingredients partially with mashing tool leaving chunks
- 7
Add spinach and cook until wilted
- 8
Stir in coconut milk and adjust seasoning as needed
- 9
Ladle into bowls and serve
Tips
Roast vegetables until edges are caramelized for deeper flavor development
Partially mash soup for ideal texture - some chunks should remain for interest
Add coconut milk last to prevent curdling from prolonged heat
Good to Know
Refrigerate up to 4 days in covered container
Can make 1-2 days ahead, reheat gently and add fresh spinach
Serve hot in bowls, garnish with extra curry powder if desired
Common Mistakes
Don't overcook spinach to avoid mushy texture
Add coconut milk off heat to prevent curdling
Don't over-mash vegetables to maintain some texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen spinach instead of fresh?
Yes, use 1 cup frozen spinach, thawed and drained. Add it with the coconut milk since it's already cooked.
How long will this soup keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve overnight as spices meld together.
Can I freeze this soup for later?
Yes, freeze up to 3 months. Note that coconut milk may separate when thawed but will recombine when reheated.