Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash and curry soup with chicken. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Butternut squash and curry soup with chicken is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Butternut squash and curry soup with chicken is something which I’ve loved my entire life. They are nice and they look wonderful.
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To begin with this recipe, we must first prepare a few components. 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:
- Get 1 butternut squash
- Get 1 yellow onion
- Get 1 clove garlic
- Get 48 oz vegetable stock
- Get 1 can coconut milk (plus more for garnish)
- Prepare 1 tbs brown sugar
- Make ready 2 tbs yellow curry paste (more or less depending on taste)
- Get 2 chicken breast’s (optional)
- Take 1 tbs cumin (for chicken)
- Make ready 1 tbs turmeric (for chicken)
- Make ready 1 tbs onion powered (for chicken)
- Make ready 1 1/2 tsp ground ginger (for chicken)
- Prepare 1 1/2 tsp ground cinnamon (for chicken)
- Take Olive oil (see directions)
While the chicken is cooking, melt butter in a skillet over medium heat. 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.
Steps 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!
Say hello to one of the most versatile fall meals ever! 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. The butternut squash curry sauce is so luxurious and tastes great with chicken! Curry paste to my spice-loving vegetarian husband s portion. Spray a large saucepan over a medium high heat with some spray oil.
So that is going to wrap it up with this special food butternut squash and curry soup with chicken recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
