Crock Pot fall soup with butternut squash, chicken, coconut milk and… peanut butter


Just so we’re clear, I love peanut butter and would use it in/on everything if that was an acceptable option. From this information you can derive that I was more than excited to add it to this batch of soup. You can omit it if you’re dealing with allergies, but “hint of pb” goes a long way in it if you are cleared for peanut consumption.

I made this soup the same day I had the pleasure of staying late at the gym to workout with Tony Horton. What an excellent excuse to work late, and a wonderful dinner to come home to.

Before I start with the recipe, I’ll cover some variations for this soup. You can use rotisserie chicken (pulled/chopped with skin removed) as a shortcut, dark or white meat will work equally well – you could even use turkey to make it taste more like Thanksgiving; the cayenne is optional if you’re not into spice; you can puree the squash (or use frozen butternut squash puree) rather than cube it depending on your desired consistency.

This soup is perfect for fall and full of protein, good carbs, and spices that will make you feel warm from the inside out.

Spiced Butternut Squash and Chicken Soup

  • 1 3lb butternut squash cubed (Click here for instructions on peeling and chopping these tough buggers!)
  • 1 pkg (just under 2lbs) boneless, skinless chicken thighs/breasts
  • 1 Tbsp olive oil
  • 1 small red onion chopped
  • 1 red pepper chopped
  • 1/2 cup dried cranberries
  • 1 cup light coconut milk
  • juice of 1 lime
  • 2 cups chicken broth
  • 1 tsp minced garlic
  • 1 tsp of each of the following: ginger, cumin, cinnamon, paprika (smoked paprika, preferably)
  • 2 tsp curry
  • 1/4 tsp cayenne
  • 1 Tbsp peanut butter
  • salt and pepper

Add cubed squash, red pepper and dried cranberries to the slow-cooker /crock pot. Salt and pepper the chicken and cook with red onion in olive oil until you can’t see anymore pink on the outside of the chicken. While chicken and onion cook, mix all remaining ingredients in a small bowl or measuring cup. It’s okay if peanut butter doesn’t separate while stirring. It will blend easily by stirring once the soup is hot from cooking. Add chicken and onion to crock pot and pour liquid-spice mixture over it. Mix with a wooden spoon, and don’t worry about the liquid not appearing to be enough. It will all cook down and magically turn into soup.

Cook on med-high for 4-6 hours (medium if all day). Before serving, scoop out about 1.5 cups of the squash and mash it up with a fork. Stir the mashed squash back in to make the soup thicker and creamier. Give it a taste and add more s&p if your tastes say it needs it.

Serve on its own, or you can top soup with a spoonful of yogurt, cilantro, basil, toasted squash seeds or parmesan.


One Comment on “Crock Pot fall soup with butternut squash, chicken, coconut milk and… peanut butter”

  1. Misty Fritz says:

    YUMMY can not wait to try this one out


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