Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, butternut squash and curry soup with chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Bring home the taste of Rao's Chicken Noodle Soup today. Bring high-quality ingredients and flavors to your pantry. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture.
Butternut squash and curry soup with chicken is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Butternut squash and curry soup with chicken is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Take butternut squash
- Make ready yellow onion
- Take garlic
- Take vegetable stock
- Make ready coconut milk (plus more for garnish)
- Get brown sugar
- Get yellow curry paste (more or less depending on taste)
- Take chicken breast’s (optional)
- Make ready cumin (for chicken)
- Prepare turmeric (for chicken)
- Prepare onion powered (for chicken)
- Take ground ginger (for chicken)
- Get ground cinnamon (for chicken)
- Get Olive oil (see directions)
Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Ingredients in Butternut Squash Chicken Curry. Say hello to one of the most versatile fall meals ever!
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!
This One Pot Butternut Squash Chicken Curry can easily be made vegetarian/vegan by leaving out the chicken and using vegetable stock, and you could even whip up this baby in a the slow cooker - I've given alternative directions for slow cooker below, as well as Instant Pot instructions, so. Spray a large saucepan over a medium high heat with some spray oil. Add the chicken and cook till lightly golden and cooked through. Remove the chicken and set aside to cool. Spray the pan with a little more spray oil and add the onion, garlic and ginger and fry till softened.
So that is going to wrap this up for this special food butternut squash and curry soup with chicken recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
