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I have a delicious new butternut squash soup recipe to share with you guys today! Last night Ryan and I loosely followed Cook Smarts' recipe for butternut squash curry, but transformed it into more of a broth-based soup with chicken and kale. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter.
To get started with this particular recipe, we have to prepare a few components. You can cook butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash and curry soup with chicken:
- Get 1 butternut squash
- Make ready 1 yellow onion
- Get 1 clove garlic
- Make ready 48 oz vegetable stock
- Make ready 1 can coconut milk (plus more for garnish)
- Prepare 1 tbs brown sugar
- Take 2 tbs yellow curry paste (more or less depending on taste)
- Make ready 2 chicken breast’s (optional)
- Prepare 1 tbs cumin (for chicken)
- Prepare 1 tbs turmeric (for chicken)
- Prepare 1 tbs onion powered (for chicken)
- Get 1 1/2 tsp ground ginger (for chicken)
- Make ready 1 1/2 tsp ground cinnamon (for chicken)
- Make ready Olive oil (see directions)
It is very salty so take that tip into account when seasoning. Flavorful, protein-packed chicken soup made with butternut squash and green chile! This comforting dish comes together in one pot and is perfect for a cold night. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
Steps to make Butternut squash and curry soup with chicken:
- Pre heat oven to 400° then roast the butternut squash. I usually cut it in half, poke holes in it then microwave each half for 4 minutes. I then remove the skin, dice it into chunks, and cover them in olive oil and a little salt and pepper. Then put it in the oven and cook for about 30 minutes or until the squash is soft
- Dice the onion and put it in an oiled pan with the clove of garlic. Sauté on medium heat until onion is caramelized.
- When the squash and onions are done, throw them into a stock pot and set them aside so you can prep your chicken.
- Cover the chicken breasts in olive oil and add salt and pepper. Then cover them in the dry spices and roast them in a 350° oven for about 20 minutes or until there is no pink in the middle. When the chicken is done, shred it and set it to the side.
- While the chicken is cooking, add the vegetable stock to the pot with your squash and onion and heat on medium low. You can also add your brown sugar and your curry paste. After the curry has been incorporated, you can use a hand blender to blend the chunks of squash and onions until the soup is smoothe.
- Add your can of coconut milk (be sure to shake it before opening the can)
- Ladle some of the warm soup into your bowl and add the chicken and some extra coconut milk if choose!
Add chicken back to pot, taste. With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin. For the last month I've had a hankering to make curried squash soup, and for the last month the squash I picked out for this purpose has been greeting me from the kitchen. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
Above is the way to prepare dinner butternut squash and curry soup with chicken, very straightforward to make. Do the cooking phases accurately, chill out and use your heart then your cooking will likely be delicious. There are numerous recipes that you would be able to strive from this website, please discover what you want. In the event you like this recipe please share it with your folks. Completely satisfied cooking.
