Jamie Oliver Thai Red Curry Chicken And Butternut Squash Soup

I made this on a day that started with foggy windows and cold toes — you know the kind. One of those slow Sundays when your brain’s still wearing pyjamas by dinnertime. I had a whole chicken that needed cooking and a squash on the counter that had been judging me for about a week. This is what came out of it — and honestly? It felt like a warm, spicy exhale.

There’s something special about this dish. You plonk a chicken in a pot with fragrant curry paste, creamy coconut milk, and sweet squash, and just… let it do its thing. No fussing, no fancy steps. It simmers away while you fold laundry or rewatch something comforting. And then? It turns into this silky, golden, spoon-clinging soup with juicy meat you pull apart at the table. It’s rustic, it’s bold, and it tastes like you tried harder than you did.

Why You’ll Love It

• It’s a one-pot wonder that basically makes itself
• Leftovers are dreamy — and it’s even better the next day
• Big flavours: creamy, spicy, herby, and sweet all at once
• Feeds a crowd or just makes you feel like royalty for a solo dinner
• You can mash the squash in the pot — no blending or faff
• Warm enough to knock winter right out of your bones

Ingredients

• 1 x 1.6kg whole chicken
• 1 butternut squash (around 1.2kg), neck end only
• 1 bunch fresh coriander (about 30g)
• 100g Thai red curry paste
• 1 x 400ml tin light coconut milk
• 1 litre water
• Sea salt & black pepper, to taste

How to Make It

Prep your pot:

Sit the chicken right into a large, deep pan — something that’ll hug all the goodness without boiling over. It should feel snug but not squashed.

Chop up the squash:

Halve the squash lengthways and scoop out the seeds. Cut the flesh into rough chunks — about 3cm or so. No need to peel if the skin’s thin; it’ll soften in the soup.

Build the flavour:

Slice the coriander stalks (save the leaves for later), then add them to the pan with the squash, curry paste, and the whole tin of coconut milk. Pour in 1 litre of water and stir it all gently around the chicken.

Let it simmer:

Cover with a lid and bring to a soft boil, then drop the heat and let it burble away gently for about 1 hour 20 minutes. Go live your life for a bit. Read. Nap. Watch half a film.

Finish the soup:

Once the chicken’s cooked and the squash is tender, remove the chicken to a big platter. Use a spoon to skim off any fat from the soup — it’s liquid gold, so drizzle it right back over the chicken.

Add texture:

Use a potato masher to gently crush some of the squash in the pot. Don’t obliterate it — just break it down enough to thicken the broth a bit. Taste, season well, and scatter in half the coriander leaves.

Serve and share:

Set the platter of chicken on the table with two forks — no slicing needed. Spoon the golden soup into bowls, top with extra coriander, and let everyone tear and dunk as they please.

Common Mistakes and How to Dodge Them

My chicken came out dry — what happened?
You probably had the heat too high or cooked it a bit too long. Simmer gently and cover with a lid to keep things steamy and tender.

The soup’s too thin. Can I thicken it?
Yes! Mash more of the squash or reduce the soup uncovered for a few extra minutes.

Too spicy! Help!
Dial back the curry paste next time, or add a splash more coconut milk to mellow it out.

I don’t have red curry paste — can I swap it?
Yellow curry paste works too, or even a mix of ginger, garlic, and a little chilli if you’re cobbling it together from scratch.

Storage and Reheating

Let the soup cool before storing it. Keep it in the fridge for up to 3 days or freeze in batches. Reheat gently on the hob or in the microwave, adding a splash of water or coconut milk if it thickens too much. The chicken can be shredded and stored separately to stay juicy.

Frequently Asked Questions

Can I make this in advance?
Absolutely. It tastes even better the next day once the flavours have had a chance to mingle.

What can I serve with it?
It’s hearty on its own, but a scoop of jasmine rice or crusty bread on the side never hurt anyone.

Can I use chicken thighs instead of a whole bird?
Yes — bone-in thighs work beautifully and shave a bit off the cooking time too.

Is this freezer friendly?
Very. Just let it cool completely, portion it out, and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.

Nutrition Facts (Per Serving)

• Calories: ~520
• Fat: 29g
• Carbs: 24g
• Protein: 43g
• Sodium: 710mg
• Sugar: 5g