Butternut squash and curry soup with chicken. 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 added some chicken breast that I marinated in crème fraîche, chili powder, salt and garam masala. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter.
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
- It’s 1 of butternut squash.
- You need 1 of yellow onion.
- You need 1 clove of garlic.
- Prepare 48 oz of vegetable stock.
- You need 1 can of coconut milk (plus more for garnish).
- You need 1 tbs of brown sugar.
- Prepare 2 tbs of yellow curry paste (more or less depending on taste).
- You need 2 of chicken breast’s (optional).
- Prepare 1 tbs of cumin (for chicken).
- You need 1 tbs of turmeric (for chicken).
- Prepare 1 tbs of onion powered (for chicken).
- Prepare 1 1/2 tsp of ground ginger (for chicken).
- It’s 1 1/2 tsp of ground cinnamon (for chicken).
- You need of 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. 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 and curry soup with chicken step by step
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!.
This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over As my family loves your Thai Chicken Soup with Rice Noodles I threw in a generous quantity of rice. While these butternut squash soup recipes are great for Thanksgiving, they're also a great go-to meal for any day of the fall season. Whether you're looking for an easy weeknight dinner for the whole family that you can pull together quickly or on the hunt for something impressive to cook for your friends, opt. Butternut squash red thai curry is actually a thing.
