How to Prepare Tasty Butternut squash and curry soup with chicken

Butternut squash and curry soup with chicken. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder.

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. As I was adding chicken and butternut squash, I decided a curry type flavour would be perfect. You can cook Butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Butternut squash and curry soup with chicken

1. You need 1 of butternut squash.
2. It's 1 of yellow onion.
3. Prepare 1 clove of garlic.
4. You need 48 oz of vegetable stock.
5. It's 1 can of coconut milk (plus more for garnish).
6. Prepare 1 tbs of brown sugar.
7. It's 2 tbs of yellow curry paste (more or less depending on taste).
8. You need 2 of chicken breast’s (optional).
9. You need 1 tbs of cumin (for chicken).
10. Prepare 1 tbs of turmeric (for chicken).
11. Prepare 1 tbs of onion powered (for chicken).
12. You need 1 1/2 tsp of ground ginger (for chicken).
13. It's 1 1/2 tsp of ground cinnamon (for chicken).
14. It's of Olive oil (see directions).

The hardest part of this Curried Chicken and Butternut Squash Soup is the chopping up on the vegetables, once that's done, you can get on with some other things about the house and in approx. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.

Butternut squash and curry soup with chicken instructions

1. 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.
2. Dice the onion and put it in an oiled pan with the clove of garlic. Sauté on medium heat until onion is caramelized..
3. When the squash and onions are done, throw them into a stock pot and set them aside so you can prep your chicken..
4. 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..
5. 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..
6. Add your can of coconut milk (be sure to shake it before opening the can).
7. Ladle some of the warm soup into your bowl and add the chicken and some extra coconut milk if choose!.

Curried butternut soup has been on my list of. For the Condiments Just boil the butternut squash in some chicken stock for a while blend and season with whatever you like. In this case, I've used Curry and Tumeric. While these butternut squash soup recipes are great for Thanksgiving, they're also a great go-to meal for any day of the fall season. Whether you're looking for an easy weeknight dinner for the whole family that you can pull together quickly or on the hunt for something impressive to cook for your friends, opt.