Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash and curry soup with chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Butternut squash and curry soup with chicken is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Butternut squash and curry soup with chicken is something which I’ve loved my entire life.
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. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter.
To begin with this particular recipe, we must first prepare a few components. You can have butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash and curry soup with chicken:
- Prepare 1 butternut squash
- Take 1 yellow onion
- Get 1 clove garlic
- Prepare 48 oz vegetable stock
- Take 1 can coconut milk (plus more for garnish)
- Get 1 tbs brown sugar
- Take 2 tbs yellow curry paste (more or less depending on taste)
- Get 2 chicken breast’s (optional)
- Take 1 tbs cumin (for chicken)
- Get 1 tbs turmeric (for chicken)
- Make ready 1 tbs onion powered (for chicken)
- Prepare 1 1/2 tsp ground ginger (for chicken)
- Make ready 1 1/2 tsp ground cinnamon (for chicken)
- Get 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.
Steps to make Butternut squash and curry soup with chicken:
- 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
- Dice the onion and put it in an oiled pan with the clove of garlic. Sauté on medium heat until onion is caramelized.
- When the squash and onions are done, throw them into a stock pot and set them aside so you can prep your chicken.
- 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.
- 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.
- Add your can of coconut milk (be sure to shake it before opening the can)
- Ladle some of the warm soup into your bowl and add the chicken and some extra coconut milk if choose!
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.
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