Chicken And Squash Soup Recipe Hawaii
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Immersion blender or regular blender (optional)
Ingredients
1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1pound boneless, skinless chicken breast, diced
2 cups diced squash (such as butternut or kabocha)
1 can (14 ounces) coconut milk
4 cups chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon fresh ginger, grated
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Sauté Aromatics
- Heat coconut oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Brown Chicken
- Add diced chicken breast to the pot, stirring occasionally until lightly browned on all sides, about 5-6 minutes.
Add Squash And Liquid Ingredients
- Incorporate diced squash into the pot, followed by coconut milk, chicken broth, soy sauce, fish sauce, lime juice, and grated ginger. Stir well to combine all ingredients.
Simmer Soup
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, allowing the flavors to meld together and the squash to become tender.
Blend (Optional)
- For a smoother consistency, use an immersion blender or transfer a portion of the soup to a regular blender and blend until desired smoothness is achieved. Return the blended soup to the pot and mix well.
Season And Serve
- Season the soup with salt and pepper to taste. Ladle into bowls, garnish with fresh cilantro, and serve hot.
Notes
This Chicken and Squash Soup recipe is customizable to suit your taste preferences and dietary needs. Don't hesitate to get creative and make it your own!