Curried Chicken and Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Original/SP - syn free per serving
WW Smart Points - 0
  • 2 chicken breasts, sliced up
  • 1 large onion, finely chopped
  • 1 clove of garlic, crushed
  • ½ tsp of turmeric
  • 2 tsp of fresly grated ginger
  • 2 carrots, chopped
  • 1 small butternut squash (approx 800g/28oz), peeled, deseeded and roughly chopped
  • 1 tablespoon of curry powder
  • 1 heaped tablespoon of tomato paste
  • 6.25 cups (1.5 litres) of chicken stock
  • salt and pepper to season
  • spray oil
  • freshly chopped coriander (to garnish)
  1. Spray a large saucepan over a medium high heat with some spray oil. Add the chicken and cook till lightly golden and cooked through. Remove the chicken and set aside to cool.
  2. Spray the pan with a little more spray oil and add the onion, garlic and ginger and fry till softened. Add the turmeric and continue to fry for a additional minute.
  3. Add the carrots, butternut squash, curry powder, tomato paste a little bit of the stock and stir to coat.
  4. Add all the stock, bring to a boil, then cover and simmer for approx 45 mins (until all veg is softened)
  5. With a stick blender, roughly blend part of the soup (still leaving some chunks of veg)
  6. Shred up the pieces of chicken and add back to the soup and simmer for approx 8-10 mins.
  7. Season with salt and pepper to taste.
  8. Ladle into warm bowls and garnish with freshly chopped coriander.
Slow cooker - 6 hours on low
Instant Pot - use soup setting with natural release (use saute function first to cook chicken (set aside) and then brown onions etc). When <g class="gr_ gr_106 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="106" data-gr-id="106">soup</g> is done, roughly blend as directed and add back in the chicken.

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Nutrition Information
Serving size: 1 Calories: 186.2 Fat: 2.2g Saturated fat: 0.5g Carbohydrates: 31.8 g Sugar: 2.5g Fibre: 8.3g Protein: 12.8g Cholesterol: 41.8 mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at