Chicken Curry Butternut Squash Soup

This made two main dish portions.


  • 3 lbs butternut squash
  • 1 lb chicken breast, cooked and cubed
  • 2 tbs coconut oil
  • 8 slices cooked bacon, crumbled
  • 2 tbs olive oil
  • 1 cup onion, diced
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp garam masala
  • 1 tbs curry powder
  • 3 cups chicken stock
  • salt and pepper to taste


Preheat the oven to 425. Peel, seed and chop the squash into 1″ cubes. Place into a 13×9 pan with the coconut oil. Roast, stirring occasionally, until the squash is fork tender (took me about 20 minutes).

In a dutch oven, heat the olive oil over medium, and saute the onion until translucent. Add the thyme, bay leaf, salt and pepper, and stir for 2 min. Add the squash cubes and cook for 2 more minutes. Add the broth and the rest of the seasonings, cover and simmer lightly for 15 minutes.

Carefully pour the soup into a food processor. It only takes a few pulses to combine it into a nice even consistency. Pour the soup back into the dutch oven. Add the chicken, cover and lightly simmer for 15 more minutes. Garnish with the bacon.

3 Comments Add yours

  1. Chris Moore says:

    Absolutely superb!

  2. Wendy says:

    I made something similar for dinner tonight. I will have to try this recipe soon!

  3. This looks really tasty, I love the sound of the bacon-squash-curry combo! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:

    I hope to see you there!

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