Recipe of Quick Butternut squash and curry soup with chicken

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash and curry soup with chicken. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Butternut squash and curry soup with chicken is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Butternut squash and curry soup with chicken is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Butternut squash and curry soup with chicken:

1. Make ready 1 butternut squash
2. Get 1 yellow onion
3. Get 1 clove garlic
4. Prepare 48 oz vegetable stock
5. Take 1 can coconut milk (plus more for garnish)
6. Prepare 1 tbs brown sugar
7. Prepare 2 tbs yellow curry paste (more or less depending on taste)
8. Prepare 2 chicken breast’s (optional)
9. Get 1 tbs cumin (for chicken)
10. Take 1 tbs turmeric (for chicken)
11. Make ready 1 tbs onion powered (for chicken)
12. Make ready 1 1/2 tsp ground ginger (for chicken)
13. Get 1 1/2 tsp ground cinnamon (for chicken)
14. Get Olive oil (see directions)

Instructions to make Butternut squash and curry soup with chicken:

1. 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
2. Dice the onion and put it in an oiled pan with the clove of garlic. Sauté on medium heat until onion is caramelized.
3. When the squash and onions are done, throw them into a stock pot and set them aside so you can prep your chicken.
4. 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.
5. 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.
6. Add your can of coconut milk (be sure to shake it before opening the can)
7. Ladle some of the warm soup into your bowl and add the chicken and some extra coconut milk if choose!

So that’s going to wrap this up for this exceptional food butternut squash and curry soup with chicken recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!