Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, butternut squash and curry soup with chicken. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Melt butter in a large pot over medium heat. Butternut squash and curry soup with chicken This is a perfect soup for cold weather! It is sweet, spicy, and will make you feel all warm and cozy. Chicken soup is already amazing as it is, but it's nice to shake things up a little too.
Butternut squash and curry soup with chicken is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Butternut squash and curry soup with chicken is something which I’ve loved my whole life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Butternut squash and curry soup with chicken:
- Get 1 butternut squash
- Make ready 1 yellow onion
- Make ready 1 clove garlic
- Prepare 48 oz vegetable stock
- Take 1 can coconut milk (plus more for garnish)
- Get 1 tbs brown sugar
- Take 2 tbs yellow curry paste (more or less depending on taste)
- Prepare 2 chicken breast’s (optional)
- Make ready 1 tbs cumin (for chicken)
- Make ready 1 tbs turmeric (for chicken)
- Take 1 tbs onion powered (for chicken)
- Prepare 1 1/2 tsp ground ginger (for chicken)
- Make ready 1 1/2 tsp ground cinnamon (for chicken)
- Get Olive oil (see directions)
Slow-cooked chicken broth and meat (recipe here) supply the protein for a satisfying meal. Uses for dark vs. light chicken meat After slow-cooking a whole organic chicken, I typically make a soup as the first meal. Line a baking sheet with foil. Sprinkle with curry powder and toss to cover everything in oil and distribute the spice.
Instructions 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!
Line a baking sheet with foil. Sprinkle with curry powder and toss to cover everything in oil and distribute the spice. While the chicken is cooking, melt butter in a skillet over medium heat. Pour in chicken broth; stir well. In shallow roasting pan combine squash red onion, and curry powder.
So that is going to wrap it up with this special food butternut squash and curry soup with chicken recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
