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. It would also be great for using up some leftover cooked turkey from Christmas day or if you are vegetarian, use vegetable stock and omit the chicken altogether for a delicious vegetarian friendly soup.

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. The trick is to brown the cubed squash bits first, in a little. you can have 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

Prepare 1 of butternut squash.
It's 1 of yellow onion.
Prepare 1 clove of garlic.
You need 48 oz of vegetable stock.
It's 1 can of coconut milk (plus more for garnish).
It's 1 tbs of brown sugar.
You need 2 tbs of yellow curry paste (more or less depending on taste).
Prepare 2 of chicken breast’s (optional).
It's 1 tbs of cumin (for chicken).
It's 1 tbs of turmeric (for chicken).
Prepare 1 tbs of onion powered (for chicken).
You need 1 1/2 tsp of ground ginger (for chicken).
You need 1 1/2 tsp of ground cinnamon (for chicken).
You need of Olive oil (see directions).

How To Make Butternut Squash Soup Curried Vegetable Soup With Chicken - Budget Cooking. This is a delicious Curried chicken and vegetable soup. Butternut squash red thai curry is actually a thing. And it's creamy, spicy, sweet, crunchy It would have been great with chicken, but the squash didn't do anything for me (and I like squash!), it needed something I'll stick with butternut squash soup and chicken curry as separate foods in the future.

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 chicken butternut squash curry is our go-to curry for a reason! Stove top, slow cooker or Instant Pot - your choice! 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). This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love.