Recipe of Perfect Butternut squash and curry soup with chicken

Butternut squash and curry soup with chicken Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Butternut squash and curry soup with chicken” recipe we have found until now. This will be really delicious.

Ingredients of Butternut squash and curry soup with chicken

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

I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.Curried butternut soup has been on my list of.Flavorful, protein-packed chicken soup made with butternut squash and green chile!Right when I went to add the cumin, I realized I was out, so I swapped for curry powder.

Butternut squash and curry soup with chicken step by step

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!.

This is a delicious Curried chicken and vegetable soup.Light and creamy, vegan butternut squash soup recipe.This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.

This Thai chicken butternut squash curry is our go-to curry for a reason!Stove top, slow cooker or Instant Pot - your choice!Welcome to your new go-to chicken thigh curry!This easy Thai chicken and butternut squash curry truly deserves the spot it's had on our dinner table (and in our freezer).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.