I found the original recipe on a great recipe site called My Natural Family. I loved the soup as is but I made some tweaks in order to make it last longer and satisfy my longing for garlic. The original recipe for Paleo Coconut Curry is here. My recipe replaces the meat, adds veg and stretches the quantity to accommodate for leftovers. If you are not Paleo, this is great over jasmine rice.
Paleo Curry Squash Soup
- 2 T. Olive/Coconut/Bacon fat or Ghee or Avocado for Whole 30
- 2 boneless skinless chicken breasts cut into 1″ pieces
- 1 Large Red Onion, cut into large chunks
- 3 Small squash of choice, I used sweet potato when the last of my zucchini’s were gone, Cut in half lengthwise and thickly sliced, or large chunks
- 1 cup vegetables of choice (carrot, potato, cauliflower, broccoli, etc.)
- 3 Cloves Garlic, minced with a garlic press
- 3 T. Curry Powder
- Chili powder to taste (around 1/2 teaspoon)
- Sea Salt to taste (1/2 to 1 teaspoon)
- 3 Cans(15 oz. each) Coconut Milk
- 1 C. Yellow or Red Grape tomatoes
- Optional: 1/2-1 cup baby spinach or baby kale
- Optional: Cilantro, to garnish
- Heat the oil/ghee in a stock pot to high heat. Add the chicken and cook until chicken pieces are browned on both sides. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.
- Add the onion and zucchini and any vegetables (carrot, potato, cauliflower, broccoli, etc.) and saute until cooked half way through, about 5 minutes. Add the garlic, curry powder and salt and saute for 2 more minutes.
- Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
- Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender. Add the tomatoes and greens to the pot in the last 5 minutes of cooking.
- Serve in a bowl with the coconut broth, like a soup. Top with cilantro.