#sundaysetup: Thai chicken and butternut squash soup

I’ve been writing these posts for a few weeks now and I’m actually finding it a great way to push the pause button on my week as it comes to my food. How’d that chicken taste day 6, still fresh enough to consume? Would I make that soup again? I think I’ll prep the parts but throw it together 5 minutes before rather than cook it all ahead. Things like this have been running through my mind today as it relates to my own individual circumstances.

Have you taken a little time to reflect on what you’d change, what you did or didn’t like, and what has really worked for your goals? I hope so. If it’s working and you don’t need more options, just keep on doing what you are doing! If it’s not working or motivating, why keep repeating, right?

I’ve been (not-so-subtly) following Dawn around with texts and emails for a Thai recipe she told me she had come up with. This week she sent it my way, and I’m telling you it was worth the wait.

Thai chicken and squash soup

The best part about whole food recipes are the ways ingredients can be interchanged for more alternatives. I either had most of these things in my refrigerator from my weeks of greek salad and roasted squash, or I could easily use up leftover asparagus and red pepper for sides or additions during the week.

Check out last week’s 10 steps to #sundaysetup as a how-to guide for making a plan for your plan, if needed. See recipe below for some inspiration for step 3: Pick a soup or entree and read on for a few more options and variations for your week.

Thai Chicken and Butternut Squash Soup
Author: Dawn Bryant
Serves: 4
  • 3 cups butternut squash cut into 1/2 inch cubes
  • 1 teaspoon olive or avocado oil
  • 1/2 pound cooked chicken breasts
  • 1 can lite coconut milk
  • 1 1/4 cup chicken broth
  • 2 tablespoons of apple juice or 1 teaspoon of honey
  • 1 tablespoon plus 1 teaspoon red curry paste
  • 1 tablespoon coconut aminos or soy sauce
  • 1 garlic clove crushed
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger or 1 teaspoon freshly grated
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/2 lime juiced
  • 1/2 bunch asparagus
  • 1 red bell pepper seeded, cored, and diced
  • 1/2 recipe of cabbage and cilantro slaw
  1. Toss 3 cups of squash with 1-2 teaspoons of olive oil, salt and pepper on a baking sheet. Roast for 25 minutes at 400°.
  2. In a large pot, combine coconut milk, broth, apple juice or honey, red curry paste, liquid aminos, garlic, curry powder, ground ginger (or fresh), cinnamon, cumin, lime juice, and roasted butternut squash.
  3. Once liquids are simmering and hot, add squash and simmer until cooked through, at least 5 minutes. Using an immersion blender puree about 1/2 of the squash pieces in your pot of soup. If you don't have an immersion blender, ladle out 3 or so scoops of squash and puree in blender, poor pureed mixture back into soup pot. End with about half of the squash left into chunks and 1/2 pureed to thicken soup mixture.
  4. Add cooked chicken and let simmer for 20-30 minutes to heat through and blend flavors.
  5. Add bell peppers and asparagus for the last 5-8 minutes on the stove.
  6. Serve with cabbage and cilantro slaw.
Options: You can add a serving of cooked brown rice for a heartier meal, or substitute cauliflower or broccoli instead of asparagus.

Nutritional Information for Thai chicken squash soup

Thai chicken and squash soup, it’s on my official #sundaysetup menu for the week. Dawn tops hers with this fresh cabbage and cilantro slaw. 

Cabbage and Cilantro Slaw
Author: Dawn Bryant
Serves: 4
  • 1/4 head of green cabbage
  • 1/2 bunch of cilantro, leaves picked
  • 2 shredded carrots
  • 1 cup fresh bean sprouts
  • 2 -3 green onions sliced (optional)
  • 1 lime cut into quarters
  1. Slice cabbage into bite size strips or chunks.
  2. Add all ingredients except for limes in a bowl and lightly mix. Store in air tight container in refrigerator until ready to eat. Squeeze slaw with lime juice to taste before eating.

 nutritional information for cabbage and cilantro slaw

This week I am going to make a double batch of this slaw with pre-cut limes to juice right before I serve or eat. I’m going to use it for the following:

1. Thai chicken and butternut squash soup - duh, it's soooo good. 

Thai Chicken and Squash Soup

2. Roasted shrimp tacos with slaw topping - roast shrimp for 8 minutes in a 400° oven with a little olive oil, salt, and pepper. Make tacos with lettuce wraps or corn tortillas, slaw, and avocados. 

3. Roasted chicken or beef salad - top your choice of greens, add the slaw, protein, hot sauce or salsa, and avocados!

4. Veggie and protein bowl  - layer roasted veggies and/or rice, roasted chicken or beef, slaw, and top with an over-easy egg! Pass the hot sauce, please.

We’d love to see and hear what you are prepping as you #sundaysetup. It’s not a competitive club, rather an encouraging squad of us working it out at home and the gym.

Dawn Bryant on Instagram for #sundaysetup

Hashtag #sundaysetup on Instagram, Twitter, or Facebook. We will find you. ;)