Healthy Meal Prep
Coconut Chicken and Squash Soup Recipe

Coconut Chicken and Squash Soup


Creamy coconut milk joins butternut squash and zucchini in this flavorful chicken soup that's easily prepared in a slow cooker.


  • 1 skinless, boneless chicken breast
  • 1 (14.5 ounce) can chicken broth
  • 2 (14 ounce) cans light coconut milk
  • 1 medium butternut squash, halved and seeded
  • 2 tablespoons sesame oil
  • 2 zucchini, quartered and sliced
  • 2 stalks celery, thinly sliced
  • 3 tablespoons chopped green onions
  • 4 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh grated ginger
  • 1 dash cayenne pepper, or to taste


  1. Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
  2. Preheat the oven to 450 degrees F (230 degrees C).
  3. Place butternut squash face-down in a baking dish filled with 1/4 inch water.
  4. Roast squash in the preheated oven until tender, about 30 minutes.
  5. While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
  6. Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
  7. Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

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Nutritional Information

Coconut Chicken and Squash Soup

Servings Per Recipe: 6
Calories: 298
% Daily Value *
protein: 17 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 20 %
fat: 26 %
saturated fat: 39 %
cholesterol: 4 %
vitamin a iu: 448 %
niacin equivalents: 41 %
vitamin b6: 30 %
vitamin c: 91 %
folate: 19 %
calcium: 12 %
iron: 11 %
magnesium: 31 %
potassium: 26 %
sodium: 26 %
thiamin: 25 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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