• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 15


We're a soup loving family- I'm always looking for different ways to take classic, basic flavors and jazz them up for variety and make them hearty enough to be a filling meal.

I like squash and pumkin and it's become a bit of a joke for me to incorporate them into soup rather than a casserole or a pie :-)

This could easily be a vegitarian dish by using veggie stock and omitting the chicken.


  • 1 small sweet onion
  • 1 lg clove garlic
  • 1 tbs finely minced ginger
  • 1 tsp red chili paste (or more to taste)
  • 1 tbs curry powder
  • salt & pepper
  • 1 10oz box frozen butternut squash- thawed
  • 1 can chick peas- drained and rinsed
  • 2 14oz cans chicken stock
  • 1 14 oz can lite coconut milk
  • leftover deli chicken
  • chopped cilantro (to taste) for cooking
  • few cilantro leaves for garnish
  • grated nutmeg for garnish


  • Saute onions,garlic,&ginger
  • Add chili paste, salt and pepper to sweating veggies
  • Add thawed squash, chick peas and curry powder
  • Warm through
  • Add 2 cans chicken stock (could use veggie stock)
  • Simmer for 20-30 minutes with some chopped cilantro until slightly reduced
  • Use immersion blender to mix peas, and veggies to a semi-smooth consistency. (mixture will thicken quite a bit from the mashed peas)
  • Add the coconut milk, chicken and a few grates of nutmeg
  • Heat thoroughly but gently so the milk does not curdle
  • Garnish with a few cilantro leaves and grate of nutmeg

Categories: Soup 

Author Credit: not sure just taking sqaush and broth and adding flavor to make soup

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