-1lb butternut squash, diced
-1 bell pepper, diced
-2 carrots, chopped
-Shredded chicken from 1/2 chicken
-3c chicken broth
-1 14oz can of coconut milk
-Thai curry paste to taste (I do 2tbsp)
-Zest from one lime
Chicken: You will need a whole chicken for this recipe. I like to cook mine in the Instapot on a trivet with 2c water, high pressure 28 minutes then self-release.
While chicken cooks, saute butternut squash cubes, bell pepper, and carrots in avocado oil for five minutes. When softened add coconut milk and Thai curry paste and cover until veggies are cooked. When the chicken is done cooking, turn off the heat for the soup and add chicken broth. Use an immersion blender to blend until smooth. I use the chicken broth from the instapot. Add shredded chicken and top with shredded lime.
