Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups halal chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 cup full-fat coconut milk (for creaminess)
- Salt and black pepper to taste
- Optional: Roasted pumpkin seeds or fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion. Sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Toss in the cubed butternut squash, thyme, and sage. Stir well to coat the squash in the aromatics and oil.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the squash is very tender.
- Once the squash is soft, use an immersion blender to puree the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender.
- Stir in the coconut milk and return the cooked chicken to the pot. Let everything simmer together for 5 more minutes to ensure the chicken is heated through and the flavors are well-blended.
- Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve hot in bowls, garnished with pumpkin seeds or parsley.
- Cook Time: Not specified