Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash and curry soup with chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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 use Knorr chicken, beef and vegetable stock concentrate when making soup or gravy. It is very salty so take that tip into account when seasoning.

Butternut squash and curry soup with chicken is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Butternut squash and curry soup with chicken is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook 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:

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

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

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!

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness But. With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin. For the last month I've had a hankering to make curried squash soup, and for the last month the squash I picked out for this purpose has been greeting me from the kitchen. Butternut squash red thai curry is actually a thing. And it's creamy, spicy, sweet, crunchy It would have been great with chicken, but the squash didn't do anything for me (and I like squash!), it needed something I'll stick with butternut squash soup and chicken curry as separate foods in the future.

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