Butternut squash and curry soup with chicken. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. 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. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter.
This is a delicious Curried chicken and vegetable soup.
Butternut squash soup is a comforting fall recipe.
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.
You can Have Butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Butternut squash and curry soup with chicken
- It's 1 of butternut squash.
- It's 1 of yellow onion.
- It's 1 clove of garlic.
- What You needis 48 oz of vegetable stock.
- It's 1 can of coconut milk (plus more for garnish).
- Lets Go Prepare 1 tbs of brown sugar.
- What You needis 2 tbs of yellow curry paste (more or less depending on taste).
- It's 2 of chicken breast’s (optional).
- What You needis 1 tbs of cumin (for chicken).
- Lets Go Prepare 1 tbs of turmeric (for chicken).
- Lets Go Prepare 1 tbs of onion powered (for chicken).
- Lets Go Prepare 1 1/2 tsp of ground ginger (for chicken).
- What You needis 1 1/2 tsp of ground cinnamon (for chicken).
- What You needis of Olive oil (see directions).
I started making this hearty soup a few years ago after my son James was born. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.
Butternut squash and curry soup with chicken instructions
- 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!.
Curried butternut soup has been on my list of. With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin. For the last month I've had a hankering to make curried squash soup, and for the last month the squash I picked out for this purpose has been greeting me from the kitchen. This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over As my family loves your Thai Chicken Soup with Rice Noodles I threw in a generous quantity of rice.