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Butternut squash and curry soup with chicken. Melt butter in a large pot over medium heat. Chicken soup is already amazing as it is, but it's nice to shake things up a little too. This variation is just as comforting as the classic, but has curry seasoning, creamy coconut milk, spicy ginger, and fresh kale and butternut squash.

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. In shallow roasting pan combine squash red onion, and curry powder.

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, butternut squash and curry soup with chicken. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Melt butter in a large pot over medium heat. Chicken soup is already amazing as it is, but it's nice to shake things up a little too. This variation is just as comforting as the classic, but has curry seasoning, creamy coconut milk, spicy ginger, and fresh kale and butternut squash.

Butternut squash and curry soup with chicken is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They are nice and they look wonderful. Butternut squash and curry soup with chicken is something which I have loved my entire life.

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

Add the roasted butternut squash mix to a large Dutch oven. Add the chicken broth, beans, and dried apricots. Add the onion, garlic, pepper, and carrots and sprinkle with salt and pepper. Add the chicken and basil to the pan and mix with the vegetables.

Steps 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!.

Curry paste to my spice-loving vegetarian husband s portion. Instructions Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker. Stir to combine (this won't be perfect since the curry paste will dissolve as it heats up, but give it a good start). Saute chicken in a large pot until browned, then remove. Meanwhile, make rice in a rice cooker.

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