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Curried Butternut Squash Soup with Chicken Recipe

Curried Butternut Squash Soup with Chicken recipe

Stashcook

This is a warm, creamy soup made with butternut squash and flavored with curry spices. It has tender pieces of chicken instead of shrimp. It's perfect for a cozy meal and is easy to make!

Ingredients

1 tablespoon olive oil
1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
1 medium yellow onion, diced
2 medium carrots, diced
2 sticks celery, diced
3 cups chicken broth
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup coconut milk
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt to taste
Black pepper to taste
Fresh cilantro for garnish (optional)

Method

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
3
Stir in the curry powder, ground ginger, cinnamon, and cayenne pepper, and cook until fragrant, about 1 minute.
4
Add the cubed butternut squash and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer and cook until the squash is tender, about 20 minutes.
5
While the soup is simmering, heat a non-stick skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 8 minutes. Season with salt and pepper to taste.
6
Once the squash is tender, use an immersion blender to puree the soup until smooth.
7
Stir in the coconut milk and cooked chicken pieces, and heat through.
8
Taste and adjust seasoning with salt and pepper as needed.
9
Serve the soup hot, garnished with fresh cilantro if desired.

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