Simple Way to Prepare Speedy Butternut squash and curry soup with chicken

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive 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 is gonna smell and look delicious.

Chicken soup is already amazing as it is, but it's nice to shake things up a little too. This variation is just as comforting as the classic, but has curry seasoning, creamy coconut milk, spicy ginger, and fresh kale and butternut squash. The soup gets an added dose of creaminess from pureed broth/butternut squash as well. Melt butter in a large pot over medium heat.

Butternut squash and curry soup with chicken is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Butternut squash and curry soup with chicken is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. 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:

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

Sprinkle with curry powder and toss to cover everything in oil and distribute the spice. When you are almost ready to serve your roasted butternut squash curry chicken soup, add your chopped or shredded chicken. You don't want the meat to cook much more, just be warmed by the heat of the soup. Ladle into bowls and top with a spoonful of coconut milk and a few pumpkin seeds.

Steps 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!

You don't want the meat to cook much more, just be warmed by the heat of the soup. Ladle into bowls and top with a spoonful of coconut milk and a few pumpkin seeds. Add the carrots, butternut squash, curry powder, tomato paste a little bit of the stock and stir to coat. Pour in chicken broth; stir well. Sit the chicken in a large, deep pan.

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