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Hello, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash and curry soup with chicken. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder.
Butternut squash and curry soup with chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Butternut squash and curry soup with chicken is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you cook that.
Active ingredients of Butternut squash and curry soup with chicken:
- Get butternut squash
- Make ready yellow onion
- Prepare garlic
- Take vegetable stock
- Take coconut milk (plus more for garnish)
- Make ready brown sugar
- Get yellow curry paste (more or less depending on taste)
- Get chicken breast’s (optional)
- Take cumin (for chicken)
- Take turmeric (for chicken)
- Take onion powered (for chicken)
- Take ground ginger (for chicken)
- Prepare 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. This Thai chicken butternut squash curry is our go-to curry for a reason! Stove top, slow cooker or Instant Pot - your choice!
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!
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). Flavorful, protein-packed chicken soup made with butternut squash and green chile! This comforting dish comes together in one pot and is perfect for a cold night. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
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