Start by removing the skin from the chicken and seasoning it with a bit of salt and pepper. Set it aside. Then, chop your onions, carrots, potatoes, bell pepper, and butternut squash into bite-sized pieces.

Heat a large stockpot over medium heat. Add a splash of oil, then sauté the chopped onions and minced garlic until fragrant—about 2 to 3 minutes. The smell alone will make your kitchen feel warm and inviting!

Once the onions are softened, stir in the curry powder, allspice, and thyme. Cook for another minute to allow the spices to bloom and release their flavors. You’ll notice the golden color and the earthy, warm aroma of the curry powder fill the air.

Place the seasoned chicken pieces into the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer. After about 20 minutes, your chicken should be tender and cooked through.

Toss in the diced carrots, potatoes, butternut squash, and bell pepper. Let them cook for an additional 15 minutes until they soften. Stir in the coconut milk and scotch bonnet (if using) to add a rich creaminess and extra heat to the soup.

Taste the soup and adjust the seasoning with salt, pepper, and perhaps a squeeze of lime juice for a bit of tang. Let everything simmer for another 5 minutes so the flavors can meld together.

Garnish the soup with fresh cilantro and serve with lime wedges on the side. I love how the tangy lime brightens up the rich flavors of the Caribbean spices.