How to Prepare Speedy Butternut squash and curry soup with chicken

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, butternut squash and curry soup with chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut squash and curry soup with chicken is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Butternut squash and curry soup with chicken is something that I’ve loved my entire life.

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

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

1. Prepare 1 butternut squash
2. Get 1 yellow onion
3. Prepare 1 clove garlic
4. Get 48 oz vegetable stock
5. Make ready 1 can coconut milk (plus more for garnish)
6. Get 1 tbs brown sugar
7. Make ready 2 tbs yellow curry paste (more or less depending on taste)
8. Prepare 2 chicken breast’s (optional)
9. Take 1 tbs cumin (for chicken)
10. Take 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. 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!

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