Coconut Butternut Soup With Flavors of Thailand

Name: Coconut Butternut Soup With Flavors of Thailand
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups hot water; 1 12 lbs chicken drumsticks; 1 large butternut squash; 1 large onion; 1 apple; 1 bulb of garlic; 1 tablespoon curry; 1 teaspoon turmeric; 1 teaspoon black pepper; ½ teaspoon salt; 1 teaspoon grated ginger; 1 tablespoon red curry paste; 1 -2 tablespoon honey or 1 -2 tablespoon brown sugar; 13 12 ounces coconut milk, unsweetened; ¼ cup dry sherry, optional but yummy; 3 -4 cups cooked jasmine rice; fresh lime, sliced; fresh cilantro or fresh basil; butternut seeds; candied ginger

Servings: persons

3 cups hot water
1 12 lbs chicken drumsticks
1 large butternut squash
1 large onion
1 apple
1 bulb of garlic
1 tablespoon curry
1 teaspoon turmeric
1 teaspoon black pepper
½ teaspoon salt
1 teaspoon grated ginger
1 tablespoon red curry paste
1 -2 tablespoon honey or 1 -2 tablespoon brown sugar
13 12 ounces coconut milk, unsweetened
¼ cup dry sherry, optional but yummy
3 -4 cups cooked jasmine rice
fresh lime, sliced
fresh cilantro or fresh basil
butternut seeds
candied ginger

1
Preheat oven to 350 degrees.
2
Place the whole butternut, apple, onion, and garlic in the oven and bake for 60 minutes.
3
Meanwhile, simmer in a crock pot place hot water, chicken, curry powder, turmeric, salt, black pepper, ginger, red curry paste, and coconut milk.
4
When the baked goods are tender.
5
Remove and let cool enough to handle.
6
Remove stem, seeds and fiber, cut butternut in rough cut pieces and place meat and with skin in food processor.
7
Remove skin from onion and garlic rough cut onion and place in processor.
8
Remove core from apple, rough cut and place in processor.
9
Pulse and couple times then run till smooth.
10
Add to crock pot and cook for 6 hours or till ya get home from work!
11
Remove chicken and when cool enough to handle remove meat, shred and place back in soup.
12
Discard bones and skin.
13
Stir in sherry.
14
Place rice into bowls.
15
Pour soup over rice and garnish with lime, and or cilantro, basil, butternut seeds, candied ginger, chili`s.

849

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups hot water, 1 12 lbs chicken drumsticks, 1 large butternut squash, 1 large onion, and more.

Yes, Coconut Butternut Soup With Flavors of Thailand falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!