Butternut soup and roasted chicken. Homemade butternut squash soup becomes more filling with the addition of chopped chicken thighs. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.
You can have Butternut soup and roasted chicken using 24 ingredients and 5 steps. Here is how you cook it.
Ingredients of Butternut soup and roasted chicken
- You need of Butternut, potato soup.
- You need 1 of medium size butternut.
- It’s 4 of medium size potatoes.
- You need of Salt.
- You need of Black pepper.
- Prepare 1 of medium size onion.
- Prepare 2 of tspn of oil.
- It’s of Chicken.
- You need 6 of medium size garlic cubes.
- Prepare 2 of tspn of ginger.
- Prepare 1 of tspn of paprika.
- Prepare 1/2 of tspn of black pepper.
- You need 1 tsp of chicken masala.
- You need 1/2 of tspn of cayenne powder(optional).
- It’s 1 of tspn of curry powder.
- Prepare 3 of royco cubes.
- Prepare to taste of Salt.
- Prepare 1 of large blended green pepper.
- It’s of Coconut rice.
- It’s 3 cups of rice.
- You need 2 of tspn of coconut milk.
- Prepare 1 of bay leaf.
- It’s 2 tsp of oil.
- You need to taste of Salt.
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables.
Butternut soup and roasted chicken step by step
Start with the Butternut soup. Peel the pototoes and slice them into cubes and place on an oven tray, wash the Butternut clean and divide into two. Slice 1 onion and spread all over the tray. Add salt, black pepper and oil. Mix.
Next to the chicken, cut your chicken into favourable sizes. I used 1 large chicken (broiler). Add the crushed garlic cubes and ginger and mix into the kitchen ensuring the flavors soak in. Add the spices as you mix well. Add blended green pepper and mix to allow the flavors to soak into the chicken. Cover with a cling foil.leave for 30min to enable the chicken marinate properly..
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Coconut rice. Add 5 cups of water into a sauce pan, add in oil, salt and 1 bay leaf. Allow the water to comes to boil then add in the rice..
Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter. This roasted butternut squash soup is velvety smooth, with a very light natural sweetness. The chicken broth, garlic, onions, and heavy cream makes it savory, comforting and surprisingly very filling. They enhance the flavor of the roasted squash without covering it up.
