My favorite soup

My favorite soup recipe for the past couple of years has been a Coconut Chicken Butternut Squash soup. I usually am not a big fan of squash, but I love it in this soup. It has an amazing flavor and is the perfect comfort food on a cold, rainy day. The red pepper gives it a little kick and is perfectly paired with the earthy butternut squash. Try serving over some steamy brown rice. If you give it a try, let me know what you think!

Coconut Chicken Squash Soup

1/2 cup finely chopped yellow onion
1 large garlic clove, minced
1/2 t red pepper flakes or 1/4 t ground cayenne red pepper
1 T butter
2 T olive oil
2 large boneless, skinless chicken breasts cut into 1" pieces
1/2 t salt
1/4 t white pepper
2 cups chicken or vegetable broth
1 t freshly grated lime peel
Juice of 1/2 lime (about 1 T)
3 cups butternut squash (@ 1lb, cut into 1" pieces
1/2 coconut milk
2 T chopped fresh cilantro

In medium stockpot over med-high heat, saute the onion, garlic and red pepper flakes in the butter and olive oil for 1 minute.
Add the chicken, salt and white pepper. Cook for 4 minutes or so.
Add the stock, grated lime peel and lime juice.
Bring to a boil, then reduce heat to medium-low and cook 10 minutes.
Add the squash, cover the pot and cook for 15 minutes.
Reduce heat to low. Add the coconut milk and cilantro, cover the pot and simmer for 10 minutes (do not boil the coconut milk or it will separate).
Serve with a green salad and/or over brown rice.

I should add that I usually double or triple the recipe to have lots of leftovers since it is a bit labor intensive. New Seasons and Trader Joe's both have cut butternut squash that comes in handy for saving time. Enjoy!!