This Chicken and Kabocha Squash Stew recipe is everything you could want in the colder winter months: warm, sweet, savory, creamy and filling. Substitute the chicken for turkey and it’s a great way to use leftover turkey from Thanksgiving.
Chicken and Kabocha Squash Stew
Yield: 6 to 8 servings
2 tablespoons olive oil, divided
1 pound chicken thighs, trimmed
salt and ground black pepper
1 large onion, diced
1 celery rib, diced
1 large carrot, peeled and diced
1 small kabocha squash, peeled and cut into medium dice
1 tablespoon mined garlic
2 tablespoons minced ginger
1 medium jalapeño, seeded and diced
1 tablespoon madras curry powder
1 bunch cilantro stems minced, leaves set aside for garnish
3 cups low sodium chicken broth
1 28-ounce can diced tomatoes with juice
1 14-ounce can coconut milk
2 cups baby spinach, chopped
In a large saucepan heat one tablespoon of oil over medium heat until shimmering. Add the chicken thighs and season with salt and pepper. Sear chicken on both sides until golden, remove and set aside. Add remaining oil to the pan and add the onions, celery and carrots and sauce until onions are translucent. Add the squash, garlic, ginger, jalapeños, curry powder and cilantro stems and sauce until fragrant, 1 to 2 minutes. Stir in chicken broth and chopped tomatoes and simmer until the squash is tender, about 30 minutes. While the soup is simmering, cube the chicken into 1 inch cubes and add to soup to finish cooking through.
Turn soup down to low and add the coconut milk, stir until thoroughly combined. Add chopped spinach and cook for about 1 minute to wilt spinach. Taste and adjust seasoning with salt and pepper.
Garnish with cilantro leaves and enjoy.