Coconut Chicken and Squash Soup

Name: Coconut Chicken and Squash Soup
Total time: 360
Yield: 6
Ingredients: 1 skinless, boneless chicken breast; 1 (14.5 ounce) can chicken broth; 2 (14 ounce) cans light coconut milk; 1 medium butternut squash, halved and seeded; 2 tablespoons sesame oil; 2 zucchini, quartered and sliced; 2 stalks celery, thinly sliced; 3 tablespoons chopped green onions; 4 tablespoons lime juice; 2 tablespoons soy sauce; 2 tablespoons fresh grated ginger; 1 dash cayenne pepper, or to taste

Recipe by Holyflower93 from allrecipes.com

Dinner 6 Hr.

Ingredients

6 servings

•

1 skinless, boneless chicken breast
•

1 (14.5 ounce) can chicken broth
•

2 (14 ounce) cans light coconut milk
•

1 medium butternut squash, halved and seeded
•

2 tablespoons sesame oil
•

2 zucchini, quartered and sliced

•

2 stalks celery, thinly sliced
•

3 tablespoons chopped green onions
•

4 tablespoons lime juice
•

2 tablespoons soy sauce
•

2 tablespoons fresh grated ginger
•

1 dash cayenne pepper, or to taste

Instructions

Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
Preheat the oven to 450 degrees F (230 degrees C).
Place butternut squash face-down in a baking dish filled with 1/4 inch water.
Roast squash in the preheated oven until tender, about 30 minutes.
While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.