Serves
Makes 6 to 8 servings
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound chicken thighs, trimmed
- Kosher salt and freshly ground black pepper
- 1 large onion, finely diced
- 1 celery rib, finely diced
- 1 large carrot, peeled and finely diced
- 1 small kabocha squash, peeled, seeded and cut into medium dice
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 1 medium jalapeño, seeded and finely 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, roughly chopped
- Kosher salt and freshly ground black pepper
Procedure
In a large saucepan or Dutch oven 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 sauté until onions are translucent. Add the squash, garlic, ginger, jalapeños, curry powder and cilantro stems and sauté 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.
To serve: Divide soup between soup bowls and garnish with cilantro leaves.
