Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut soup and roasted chicken. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Homemade butternut squash soup becomes more filling with the addition of chopped chicken thighs. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.
Butternut soup and roasted chicken is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Butternut soup and roasted chicken is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have butternut soup and roasted chicken using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Butternut soup and roasted chicken:
- Get Butternut, potato soup
- Get 1 medium size butternut
- Make ready 4 medium size potatoes
- Prepare Salt
- Take Black pepper
- Make ready 1 medium size onion
- Take 2 tspn of oil
- Make ready Chicken
- Take 6 medium size garlic cubes
- Take 2 tspn of ginger
- Prepare 1 tspn of paprika
- Make ready 1/2 tspn of black pepper
- Take 1 tsp chicken masala
- Take 1/2 tspn of cayenne powder(optional)
- Get 1 tspn of curry powder
- Make ready 3 royco cubes
- Prepare to taste Salt
- Make ready 1 large blended green pepper
- Prepare Coconut rice
- Get 3 cups rice
- Make ready 2 tspn of coconut milk
- Get 1 bay leaf
- Make ready 2 tsp oil
- Make ready to taste Salt
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste. Butternut squash soup is a comforting fall recipe. The balance of protein from lean chicken and sausage, with tender squash, fiber-rich Then cut off the skinny part of the neck, followed by a cut through the center of the widest part to reveal the seeds.
Steps to make Butternut soup and roasted chicken:
- Start with the Butternut soup. Peel the pototoes and slice them into cubes and place on an oven tray, wash the Butternut clean and divide into two. Slice 1 onion and spread all over the tray. Add salt, black pepper and oil. Mix
- Next to the chicken, cut your chicken into favourable sizes. I used 1 large chicken (broiler). Add the crushed garlic cubes and ginger and mix into the kitchen ensuring the flavors soak in. Add the spices as you mix well. Add blended green pepper and mix to allow the flavors to soak into the chicken. Cover with a cling foil.leave for 30min to enable the chicken marinate properly.
- Coconut rice. Add 5 cups of water into a sauce pan, add in oil, salt and 1 bay leaf. Allow the water to comes to boil then add in the rice.
Many people roast the seeds and eat them. I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. Add roasted squash and potatoes and pour over chicken broth.
So that is going to wrap it up with this exceptional food butternut soup and roasted chicken recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
