Butternut squash and curry soup with chicken
Butternut squash and curry soup with chicken

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash and curry soup with chicken. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Butternut squash and curry soup with chicken is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Butternut squash and curry soup with chicken is something that I’ve loved my whole life. They’re nice and they look wonderful.

Melt butter in a large pot over medium heat. 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.

To get started with this particular recipe, we must prepare a few ingredients. You can have butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash and curry soup with chicken:
  1. Make ready 1 butternut squash
  2. Take 1 yellow onion
  3. Prepare 1 clove garlic
  4. Prepare 48 oz vegetable stock
  5. Get 1 can coconut milk (plus more for garnish)
  6. Get 1 tbs brown sugar
  7. Get 2 tbs yellow curry paste (more or less depending on taste)
  8. Prepare 2 chicken breast’s (optional)
  9. Make ready 1 tbs cumin (for chicken)
  10. Prepare 1 tbs turmeric (for chicken)
  11. Prepare 1 tbs onion powered (for chicken)
  12. Make ready 1 1/2 tsp ground ginger (for chicken)
  13. Make ready 1 1/2 tsp ground cinnamon (for chicken)
  14. Prepare Olive oil (see directions)

Add the chicken and basil to the pan and mix with the vegetables. Add the roasted butternut squash mix to a large Dutch oven. Add the chicken broth, beans, and dried apricots. In shallow roasting pan combine squash red onion, and curry powder.

Steps to make Butternut squash and curry soup with chicken:
  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!

Add the chicken broth, beans, and dried apricots. In shallow roasting pan combine squash red onion, and curry powder. Instructions Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker. Stir to combine (this won't be perfect since the curry paste will dissolve as it heats up, but give it a good start). Saute chicken in a large pot until browned, then remove.

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