At FIT4MOM, we know pregnancy and the postpartum journey can be a time of physical and emotional challenges, but the right nutrition can make all the difference in how you feel. If you're a new mom or expecting, you need nourishing meals that are easy to prepare packed with vitamins, protein, and fiber to keep you energized and support your body's healing process.
This butternut squash, chicken, and wild rice soup is the perfect recipe, easy to digest, for prenatal and postpartum moms, offering a balance of essential nutrients that will keep you feeling your best. After childbirth, your body needs protein for muscle recovery, and fiber in the wild rice keeps you feeling full longer.
The coconut milk is dairy free, which can be easier on digestion. When newer mother's are stressed dairy can sometimes cause digestive upset. Whole fat coconut milk has a creamy consistency but contains medium-chain triglycerides (MCTs), which can support healthy metabolism and energy levels. It is rich in lauric acid, which has anti inflammatory and antioxidant properties.
This creamy butternut squash, wild rice, and chicken soup made with coconut milk is not only a delicious and nutritious choice but is also a great option for those looking to make dairy free soups.
Plus, it's a comforting, cozy dish that's perfect for any season!
Ingredients:
-1 medium butternut squash peeled and cubed
-2 chicken breasts or thighs (boneless and skinless)
-1 cup wild rice, rinsed
-4 cups low sodium chicken broth
-1 13.5 oz can whole fat coconut milk
-1 cup finely chopped kale (Registered dietitian tip: I like to buy it in the frozen section and have a couple bags handy for soups and smoothies!)
-1 onion, minced
-1 clove garlic, minced
-1 carrot, diced
-1 celery stalk, diced
-1 tbsp Italian seasoning
-1 tbsp smoked paprika
-1 tbsp gojuchang (Korean chili paste)
-1 tbsp salt
-1 tbsp olive or avocado oil (for sauteing)
Instructions: Preheat oven to 375 F
*Cook the wild rice first as this can take the longest and you can cook your other ingredients while it's cooking and add them together in the same pot at the end in a separate pot according to the package instructions. This usually takes 30-40minutes.Set aside.
*I highly recommend cooking the rice separately, as I have cooked it all in one pot once and the wild rice turns the chick an odd purple color. Tastes fine but looks a little less appealing.
1) Season chicken breasts with salt, pepper, and Italian seasoning.
2)Roast chicken breast for 30 minutes in 2 tbsp of avocado oil and a bit of chicken broth. Once internal temp is 165F shred the chicken and set aside.
3) In a large pot sauté the onions and garlic in 2 tbsp avocado or olive oil salt, pepper, Italian seasoning, and paprika. Sauté the diced onion and garlic for about 8-10min or until soft.
4) Cook the butternut squash: Add cubed squash to the pot and sauté for 10-12 minutes, stirring, occasionally.
5) Add the broth, coconut milk, and gojuchang and let it cook for about 20 minutes or until the butternut squash is tender.
6) Add the rice to the soup and stir everything together. Let it simmer for another 10-20 minutes.