This soup was birthed at a girls night, it was simple and wholesome and brought comfort and a coming together for those at the table. I had to get the gist of the recipe and make it that week. I have made it several times since, it’s officially a hit. I tried to track the original source hoping that it was someone’s grandma’s. It was one of those noted but not tied to the original source We all have those notes laying around. Thank you to whoever did the leg work on this one as my clan is benefiting big time. I made it my own by adjusting a few things here and there but there’s credit due to the original recipe writer.
This is so fall, the color, the butternut squash and sweet potatoes. Added to the goodness, my kids eat it, you can’t ask for more really?
It’s been a change of season since I posted and that’s a long story, let’s call it construction and more construction. My house has been under construction for the last 18 months and with it, I feel like my heart has been under construction too. We are at the end of the road with it and I couldn’t be happier.
I left my babies for the first time ever to go and see my friend’s screening in L.A. When we were about 12 years old, she’d sing with her hairbrush-microphone on top of her coffee table and tell me she was headed to Hollywood to be famous. So here she is living out her dreams, she’s had some good breaks and I am trusting this film will be cracking the door open further for her career. Being there for friends in big and small life moments makes me happy. Apart from which I got to see a gem of a friend and have a slow lunch at Rodondo beach and soak in some California sunshine. I’d also like to share that I read a 200 page book on the 4 hour flight. Amazing what zero interuptions can achieve.
We are headed for the holidays like a freight train so this kinda meal can help level things out after some indulgences. It’s wholesome but not to the point that you feel like you’re holding back. It’s a warm and comforting soup that hits the spot on a cold night, perfect for thawing after a snowy commute or play in the snow.
- 2 tablespoons avocado oil
- Half a yellow onion diced
- Kosher salt to taste
- Pepper to taste
- 1 lb sweet potato peeled and diced
- 1lb butternut squash peeled and diced, seeds, removed.
- 1 tablespoon curry powder
- 2 tablespoons tomato paste
- 1 tablespoon fresh ginger grated
- 1 tablespoon grated garlic
- 1 tablespoon fresh thyme
- 2 teaspoons Worcestershire sauce
- 4 cups chicken stock
- 1 can of diced tomatoes
- 1 13.5 oz coconut milk
- 1 lb chicken breast cooked and diced
- 2 tablespoons red wine vinegar
- Juice of one lime
- ½ a cup of cilantro
- Warm the oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
- Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
- Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat and a few pinches of salt.
- Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cook for 2 more minutes, then season to taste with additional kosher salt and red wine vinegar.
- Stir in the lime juice just before serving
- Top with cilantro once served into individual bowls.