Hey everyone, I hope you are having an incredible 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. For mine, I am going to make it a bit unique. This will be really delicious.
This curried butternut spuash soup is made with kale and chicken for a great soup anytime! 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. 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.
Butternut squash and curry soup with chicken is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Butternut squash and curry soup with chicken is something which I have loved my whole life.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Butternut squash and curry soup with chicken:
- Prepare 1 butternut squash
- Make ready 1 yellow onion
- Take 1 clove garlic
- Make ready 48 oz vegetable stock
- Get 1 can coconut milk (plus more for garnish)
- Take 1 tbs brown sugar
- Get 2 tbs yellow curry paste (more or less depending on taste)
- Get 2 chicken breast’s (optional)
- Take 1 tbs cumin (for chicken)
- Take 1 tbs turmeric (for chicken)
- Prepare 1 tbs onion powered (for chicken)
- Prepare 1 1/2 tsp ground ginger (for chicken)
- Prepare 1 1/2 tsp ground cinnamon (for chicken)
- Take Olive oil (see directions)
Can I make this with chicken bone broth instead of vegetable broth? Would it drastically affect the flavor? Here's the recipe for Curried Butternut Squash, Lentil, and Chicken Stew. I love hearing from you and knowing how you're enjoying the recipes here on Panning The Globe.
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!
Here's the recipe for Curried Butternut Squash, Lentil, and Chicken Stew. I love hearing from you and knowing how you're enjoying the recipes here on Panning The Globe. If you make this recipe, I hope you'll come back to leave a star rating and a comment to let me know what you think. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
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