Hi, I am Laura. Today, we’re going to make butternut squash and curry soup with chicken recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut squash and curry soup with chicken Recipe
Butternut squash and curry soup with chicken is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butternut squash and curry soup with chicken is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Butternut squash and curry soup with chicken:
- Make ready 1 butternut squash
- Make ready 1 yellow onion
- Take 1 clove garlic
- Make ready 48 oz vegetable stock
- Make ready 1 can coconut milk (plus more for garnish)
- Make ready 1 tbs brown sugar
- Get 2 tbs yellow curry paste (more or less depending on taste)
- Get 2 chicken breast’s (optional)
- Make ready 1 tbs cumin (for chicken)
- Make ready 1 tbs turmeric (for chicken)
- Make ready 1 tbs onion powered (for chicken)
- Make ready 1 1/2 tsp ground ginger (for chicken)
- Make ready 1 1/2 tsp ground cinnamon (for chicken)
- Make ready Olive oil (see directions)
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!
So that is going to wrap this up for this exceptional dish butternut squash and curry soup with chicken recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
