Cooking Instructions:

In a large pot or Dutch oven, heat the vegetable or olive oil over medium heat. Add the finely chopped onions, garlic, and ginger, sautéing until they become fragrant and translucent. Follow by adding the celery and carrots, continuing to sauté until softened. Incorporate the butter, ghee, or coconut oil for added flavor, then add the butternut squash and red bell pepper, cooking for a few more minutes.

Stir in the ground turmeric, curry powder, cumin, coriander, and chili powder. Allow the spices to temper for about 60 seconds until they release their aromas. Spices contribute numerous health benefits and add depth to the flavor profile of the soup. Add the bay leaves and mix well.

Pour in the chicken stock and bring it to a gentle simmer. Add the whole chicken thighs or chicken breasts, cooking for approximately 20 minutes until the chicken is done. If using chicken breasts, verify they're cooked through before removing them from the pot.

Once the chicken is cooked, remove it from the pot and dice it into bite-sized pieces. Return the diced chicken to the soup. Add the cubed potatoes and continue to simmer until the potatoes are tender.

Stir in the cream or coconut milk and let the soup heat through. For a smoother texture, consider blending a portion of the soup or using an immersion blender. Just before serving, stir in lemon juice and honey for a touch of brightness, then garnish with chopped cilantro and a dollop of plain yogurt.

Extra Tips:

When making this curry chicken soup, feel free to adjust the spice levels by increasing or decreasing the chili powder according to your heat preference.

Adding extra vegetables like green beans, bell peppers, or spinach can enhance the nutritional value and flavor.

This soup can also be made ahead of time, as it tends to taste even better the next day after the flavors have melded.

Consider using an Instant Pot for quicker cooking or refrigerate leftovers for a convenient meal later in the week.