Thai Chicken & Butternut Squash Soup

At long last, it has finally been revealed to me why I feel compelled to own such gargantuan-sized slow cookers.

It's so I can make big batches of this soup!

Thai Chicken & Squash Soup
Recipe adapted from Kay Connelly/Weight Watchers

2 cups peeled butternut squash, cubed
2 tsp olive oil
1 1/4 lb boneless, skinless chicken breasts, cut into 1" cubes
1/2 tsp salt
2 tsp canola oil, divided
1 onion, chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
1 tsp Thai red chili paste
1 tsp ground Garam Marsala
1 (32oz) carton low-sodium chicken broth
2/3 cup light coconut milk
2 tsp packed brown sugar
1 tbsp hot curry powder

1.  Preheat oven to 400. Add squash to a Ziploc bag with 1-2 tsp olive oil and shake. Spray a baking sheet with non-stick spray and spread squash in single layer. Bake for 15 minutes, flip the pieces over, and bake another 15 minutes. 

Golden, Fall-icious color!

2.  Sprinkle chicken with salt. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer chicken to 6-qt slow cooker. Heat remaining tsp oil in skillet over medium heat. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is golden, 3-4 minutes. 

FYI, the smell of onion, garlic, and fresh ginger sauteing is OUT OF THIS WORLD

3.  Remove skillet from heat. Stir in chili paste and Garam Marsala . Transfer onion mixture to slow cooker. Stir in squash and broth. Cover and cook until chicken and vegetables are fork tender, 3-4 hours on HIGH or 6-8 hours on LOW. 

I would not recommend trying to find this paste with two children along.
Children have no patience for Hide & Seek: Grocery Edition.

4.  About 20 minutes before cooking time is up, stir in coconut milk, brown sugar, and hot curry powder. Cover and cook on HIGH until mixture simmers and flavors are blended, about 15 minutes. 

Creamy. Flavorful. Rich. Wonderful.