[Mommy Vegan]MommyVegan Make Oishi Butternut soup and roasted chicken For Vegan's Friend

Butternut soup and roasted chicken. Homemade butternut squash soup becomes more filling with the addition of chopped chicken thighs. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.

They enhance the flavor of the roasted squash without covering it up. Butternut squash soup is a comforting fall recipe. The balance of protein from lean chicken and sausage, with tender squash, fiber-rich Then cut off the skinny part of the neck, followed by a cut through the center of the widest part to reveal the seeds. You can Have Butternut soup and roasted chicken using 24 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Butternut soup and roasted chicken

1. Lets Go Prepare of Butternut, potato soup.
2. What You needis 1 of medium size butternut.
3. Lets Go Prepare 4 of medium size potatoes.
4. It's of Salt.
5. Lets Go Prepare of Black pepper.
6. Lets Go Prepare 1 of medium size onion.
7. It's 2 of tspn of oil.
8. Lets Go Prepare of Chicken.
9. What You needis 6 of medium size garlic cubes.
10. What You needis 2 of tspn of ginger.
11. Lets Go Prepare 1 of tspn of paprika.
12. Lets Go Prepare 1/2 of tspn of black pepper.
13. Lets Go Prepare 1 tsp of chicken masala.
14. It's 1/2 of tspn of cayenne powder(optional).
15. Lets Go Prepare 1 of tspn of curry powder.
16. Lets Go Prepare 3 of royco cubes.
17. Lets Go Prepare to taste of Salt.
18. Lets Go Prepare 1 of large blended green pepper.
19. What You needis of Coconut rice.
20. Lets Go Prepare 3 cups of rice.
21. What You needis 2 of tspn of coconut milk.
22. Lets Go Prepare 1 of bay leaf.
23. Lets Go Prepare 2 tsp of oil.
24. It's to taste of Salt.

Many people roast the seeds and eat them. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. Used chicken broth and cinamon instead of nutmeg and it was so good! Already planning on making more to out in the freezer.

Butternut soup and roasted chicken instructions

1. Start with the Butternut soup. Peel the pototoes and slice them into cubes and place on an oven tray, wash the Butternut clean and divide into two. Slice 1 onion and spread all over the tray. Add salt, black pepper and oil. Mix.
2. Next to the chicken, cut your chicken into favourable sizes. I used 1 large chicken (broiler). Add the crushed garlic cubes and ginger and mix into the kitchen ensuring the flavors soak in. Add the spices as you mix well. Add blended green pepper and mix to allow the flavors to soak into the chicken. Cover with a cling foil.leave for 30min to enable the chicken marinate properly..
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5. Coconut rice. Add 5 cups of water into a sauce pan, add in oil, salt and 1 bay leaf. Allow the water to comes to boil then add in the rice..

Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter. Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.