Curried Butternut Squash and Chicken Soup

Makes 14 servings, 1 cup each.

  • 1 Tbs coconut oil
  • 3/4 cup chopped white onion
  • 5 garlic cloves, peeled, smashed and minced
  • 1 medium butternut squash, peeled and cubed (about 30 ounces)
  • 1 large yellow bell pepper, seeded and cut into chunks
  • 1 bunch kale, large stems removed, washed and torn into pieces
  • 1-1/2 Tbs ground cumin
  • 6 cups water
  • 7.5 ounces cooked chicken breast, shredded
  • salt and pepper to taste
  1. Warm the coconut oil in a stock pot or very large saucepan over MEDIUM heat.
  2. Add the garlic and onions and saute about 5 minutes
  3. Add the squash and kale and saute till the kale starts to get shiny, about 5 more minutes. Stir occasionally.
  4. Add the cumin and stir to coat the vegetables.
  5. Cover the vegetables with the water.
  6. Cover the saucepan, bring to a boil, then turn down to simmer and let cook for 45 minutes.
  7. Remove from heat and allow to cool for about half an hour.
  8. Puree with immersion blender or food processor. (Leave a bit chunky.)
  9. Add chicken to mixture and heat through.
  10. Season with salt and pepper before serving.