Easiest Way to Cook Yummy Butternut squash and curry soup with chicken

Butternut squash and curry soup with chicken. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter. I did put a little less garlic in it - instead of half and half I used Greek yogurt and instead of the honey I used agave. Also used low-sodium chicken stock and added no salt.

I have a delicious new butternut squash soup recipe to share with you guys today! But first, a quick peek into last night… Last night Ryan and I loosely followed Cook Smarts' recipe for butternut squash curry, but transformed it into more of a broth-based soup with chicken and kale. With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin. You can cook Butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Butternut squash and curry soup with chicken

1. Prepare 1 of butternut squash.
2. Prepare 1 of yellow onion.
3. You need 1 clove of garlic.
4. You need 48 oz of vegetable stock.
5. You need 1 can of coconut milk (plus more for garnish).
6. It's 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. It's 1 tbs of turmeric (for chicken).
11. Prepare 1 tbs of onion powered (for chicken).
12. You need 1 1/2 tsp of ground ginger (for chicken).
13. It's 1 1/2 tsp of ground cinnamon (for chicken).
14. It's of Olive oil (see directions).

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, coconut milk, a little apple and lots of spices are the main players in this dish and they work so well together! I had this soup with some I garnished the soup with a big dollop of sour cream and a sprig of fresh thyme. You could add some toasted coconut and curry powder instead for.

Butternut squash and curry soup with chicken instructions

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 curried butternut squash soup gets great depth of flavor from sweet melted onions and tart green apples cooked in with the buttery squash and fragrant curry powder. If you're looking for a great soup to start a holiday meal, look no further. This soup is my favorite way to start Thanksgiving dinner. Ingredients in Butternut Squash Chicken Curry. Say hello to one of the most versatile fall meals ever!