Simple Prepare Perfect Butternut squash and curry soup with chicken

Butternut squash and curry soup with chicken. 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. How To Make Butternut Squash Soup Curried Vegetable Soup With Chicken - Budget Cooking.

A savory, simple soup that's perfect for the fall and I added some chicken breast that I marinated in crème fraîche, chili powder, salt and garam masala. As I was adding chicken and butternut squash, I decided a curry type flavour would be perfect. 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. To make Butternut squash and curry soup with chicken you need 14 ingredients and just 7 steps. Here is how you cook that.

Ingredients

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

My pilates instructor and I talk about food quite a bit during our workout. It sounds funny, but when you get two people together who love food, it's inevitable. We were talking about butternut squash last fall, which lead to my making a curried butternut squash soup. Butternut squash soup is a comforting fall recipe.

Butternut squash and curry soup with chicken step by step

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!.

The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and plenty of leafy green kale makes this a complete meal. Whether you're vegan, vegetarian, or simply aiming to veg it up, this tasty Chickpea and Butternut Squash curry is ready to rock your plate! The sweetness of apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe which goes really well with rice. Reviews for Photos of Chicken and Butternut Squash Curry. This Thai chicken butternut squash curry is our go-to curry for a reason!