Recipe: Appetizing Butternut squash and curry soup with chicken

Butternut squash and curry soup with chicken. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. This Butternut Squash Chicken Curry is best served piping hot over cooked jasmine or basmati rice.

This is a delicious Curried chicken and vegetable soup. This Thai chicken butternut squash curry is our go-to curry for a reason! Stove top, slow cooker or Instant Pot - your choice! You can cook Butternut squash and curry soup with chicken using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Butternut squash and curry soup with chicken

1. It's of butternut squash.
2. Prepare of yellow onion.
3. It's of garlic.
4. It's of vegetable stock.
5. Prepare of coconut milk (plus more for garnish).
6. Prepare of brown sugar.
7. It's of yellow curry paste (more or less depending on taste).
8. You need of chicken breast’s (optional).
9. Prepare of cumin (for chicken).
10. It's of turmeric (for chicken).
11. It's of onion powered (for chicken).
12. It's of ground ginger (for chicken).
13. You need of ground cinnamon (for chicken).
14. You need of Olive oil (see directions).

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). Recipe: Pot of Curry Butternut Squash Soup. As I was adding chicken and butternut squash, I decided a curry type flavour would be perfect.

Butternut squash and curry soup with chicken step by step

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!.

The hardest part of this Curried Chicken and Butternut Squash Soup is the chopping up on the vegetables, once that's done, you can get on with some other things about the house and in approx. 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. Well, the stars finally fell into proper squash soup making alignment and the result was this lovely curried squash soup.